Ingredients
Units
Scale
For the peach filling:
- 2 lbs peaches, peeled, pitted, and quartered
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/4 cup golden brown sugar, packed
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp cornstarch
For the crisp topping:
- 1 cup flour
- 1/2 cup outs
- 1/2 cup brown sugar, golden
- 2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 375˚F. Butter or spray 4 oven safe 16 oz crock bowls or 8 mini cocettes. Set aside.
- In a large mixing bowl, combine all ingredients for the peach filling. Stir until cherries are completely coated, pressing gently on them to release their juices. Cover with a towel and let sit for 10 minutes while making the topping.
- Combine all ingredients for the crumble topping in a small bowl and stir until thoroughly mixed.
- Spoon an equal amount of the peach mixture in each bowl. Top generously with crisp topping mixture.
- Place the bowls on the center rack of the oven and bake for 35-40 minutes until juices are bubbling and crisp topping is golden.
- Cool for 10 minutes on a wire rack. Serve warm with a scoop of french vanilla ice cream.
- Prep Time: 15 mins
- Cook Time: 40 mins