- Credit: foodnetwork.com
- Total: 50 min
- Active: 25 min
- Yield: 6 servings
-
- Ingredients:
- For the Filling:
- 5 large ripe peaches, pitted and cut into chunks
- 1 lemon, zested and juiced
- 3 tablespoons all-purpose flour
- 1/4 cup tightly packed brown sugar
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup golden raisins
- Pinch of Kosher salt
- For the Topping:
- 1 1/4 cups all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1 1/4 stick cold unsalted butter, cut into pea sized pieces
- 1/2 cup sliced almonds
- Pinch of Kosher salt
- 1 to 2 tablespoons cold water
- Special equipment: 6 (6oz) ramekins
-
- Directions:
Preheat the oven to 350 degrees F.
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 the ramekins.
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, 1 tablespoon at the time until mixture is clumpy but crumbly.
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.
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.
Our daughters finished product! She had so much fun making this and it was an awesome dessert!
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