A few days later, I went back to the same store and bought more peaches...they were just okay.
5 large ripe peaches, pitted and cut into chunks
1 teaspoon lemon juice
3 tablespoons all-purpose flour
2 tablespoons tightly packed brown sugar (or more to taste)
2 tablespoons sugar
1/2 teaspoon vanilla extract
pinch kosher salt
1/2 cup + 1 tablespoon all-purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
6 tablespoons cold unsalted butter, cut into pea sized pieces
1/3 cup sliced almonds
pinch kosher salt
approx. 1 tablespoon cold water
1. Preheat oven to 350º F.
2. For the filling: Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between 6 (6 oz.) ramekins.
3. For the topping: Combine all of the ingredients in a food processor (except the water). Pulse until combined, this will take about 30 seconds. Add water, a little at a time, until mixture is clumpy but crumbly.
4. Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.
5. Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.
adapted from Anne Burrell
|chopping a peach|
|filling ingredients...the little black specks are vanilla |
beans from homemade vanilla extract (I wouldn't want
you to think my peachy peaches were less than perfect)
|topping ingredients in food processor (except the water)|
|water pulsed in (when it starts to creep |
up the sides a little, you know it's good)
|peaches divided amongst the ramekins|
|topping crumbled on top|
|You want to start seeing some of the filling bubble up (at about 11 o'clock|
in the photo). I could have baked this a little longer, but I had company
over and it was getting late (but it was cooked through and crunchy on top).