By now everyone knows I
obsessively love peaches. Between the peach cobblers, peach muffins, peach jam…I could honestly eat all peach everything and never get tired of it. So when we stopped at an adorable farmer’s market in Tuscaloosa and they had fresh peaches (and again last weekend at one in Little Rock…seriously, farmers markets are my fav), you know I just had to buy some.
By now everyone also knows my other half hates peaches. So while I could easily make a full peach dessert and eat the entire thing myself in one sitting, I realize I probably shouldn’t. In these situations I open up my Dessert for Two cookbook and see what Christina has to say in the matter. She scales down all her recipes into small batches, so they are perfect if you don’t want to gorge yourself into a sugar coma (if you do though, I won’t judge).
While the peaches are obviously my favorite part of the dessert, this crumble topping deserves a gold star too. The pecans are a crunchy nutty contrast to the gooey peach filling and there are just enough spices to get you dreaming of a crisp fall day.
Small Batch Peach Crumble (adapted from Dessert for Two, pg 187 and Baking Illustrated, pg 298)
- 1/2 c oats
- 1/3 c brown sugar
- 4 tbsp flour (divided)
- 1/4 c chopped pecans
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- pinch of salt
- 1/4 tsp vanilla
- 3 tbsp butter, melted
- 4 small-medium sized peaches, peeled and sliced
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp lemon zest
- In a small bowl, combine the oats, brown sugar, 2 tbsp of the flour, pecans, spices, salt, vanilla and butter. Mixture will be crumbly. Set aside.
- In separate bowl, gently stir together the remaining 2 tbsp of flour, sugar, lemon juice and zest with the sliced peaches.
- Pour the peach mixture into a greased 9×6 or quart baking dish. Spread the oat topping evenly over the peaches.
- Bake at 375 for 30-34 minutes, until topping is golden and peaches are bubbly.
- Let cool and serve.