Peaches & Cream
This is hands-down the best easy peach dessert ~ peach crumble with a twist and with a more elegant presentation. It comes straight from Smitten Kitchen, and in case you don’t follow it, I am broadcasting the magic of this recipe here. I plan on trying the same technique with apples and pears too.
The only variation I make is to top the peaches with Mascarpone Cream, but if you can’t find mascarpone, just use whipping or ice cream. Assemble early in the day and bake later on so you have a yummy, crunchy, warm dessert and the sweet aroma filling the air.
4 ripe peaches
1/3 c. whole almonds
1/4 c. sugar
3 T. cold unsalted butter, cubed
1/4 c. rolled oats
1/8 t. ground cinnamon
pinch of sea salt
Heat oven to 350°F. Halve peaches and remove pits. Place fruit cut side up in baking dish. In a food processor, grind almonds and sugar together until coarsely ground (with a few pebbles left). Add oats and other flavourings, if using, then butter, pulsing the machine until the ingredients are just blended. Spoon the almond mixture into the centre of each peach, then press it flat, to coat the peach.
Without a food processor: Use equivalent amounts of almond meal or finely chopped almonds, stir in sugar, oats and flavourings, then add the butter, melted.
Bake for 45 minutes to 1 hour, depending on the size of the peaches, until the top is brown and crisp and you can easily slice through the fruit with a fork.
Serve warm with Mascarpone Cream.
1 c. chilled whipping cream
2 T. sugar
1/4 t. vanilla extract
Beat whipping cream, mascarpone, sugar and vanilla in a large bowl, until soft peaks form. Cover and keep chilled until ready to serve.