Peach-and-Basil Crumbles

By markemilw

With a savory flavor that borders on sweet, basil has a natural affinity for peaches. The two ingredients meet in a simple crumble topped with an almond mixture.

Ingredients

• FOR THE FILLING:
• 4 ripe peaches, pitted, peeled if desired, each sliced into 8 wedges
• 1 tablespoon granulated sugar
• 1 tablespoon fresh basil (3 to 4 leaves, torn if large)
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon coarse salt
• FOR THE TOPPING:
• 2 ounces chopped almonds (1/3 cup)
• 1/3 cup packed light-brown sugar
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1/4 teaspoon coarse salt
• 1 1/2 ounces (3 tablespoons) cold unsalted butter, cut into 6 pieces
• Heavy cream, for serving (optional)

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 400 degrees. Make the filling: Mix all ingredients to combine.

Make the topping: Combine all ingredients (except cream), rubbing in butter with your fingers until mixture is crumbly.

Divide filling among four 5 1/2-inch round baking dishes, and sprinkle with topping. Transfer to a baking sheet. Bake until bubbling and golden brown, 25 to 27 minutes. Let cool slightly. Drizzle with heavy cream if desired.