PEACH-RASPBERRY CRUMBLE FOR TWO

With just one large peach and a handful of raspberries, you can make this delightful dessert for two.  The best part is there are no leftovers to seduce you into eating more of it than you should.  A crumble is so much easier than a pie, and just as satisfying.  Crumble toppings are perfect for slipping in good-for-you whole grains and nuts without making a dessert taste “healthful.” 

The extra step of cooking the peaches first reduces the liquid so you don’t have to use a thickener in the filling.  It also intensifies the peach flavor.  You can cook the peaches in the morning and finish the crumble before dinner.  Six-ounce ramekins are perfect for this little dessert which makes a great ending to any meal.

Peach-Raspberry Crumble for Two Source: Judy’s Kitchen Rating:  8 out of 10 CLICK FOR PRINTABLE RECIPE

INGREDIENTS: 1 large peach, peeled, pitted, sliced 3 Tbsp. peach or apricot preserves 1/2 tsp. cinnamon 2 tsp. + 2 Tbsp. butter, softened, divided use about 14 raspberries 3 Tbsp. sliced almonds 2 Tbsp. rolled oats 3 Tbsp. white whole wheat flour (or whole wheat) 2 Tbsp. brown sugar ice cream or sweetened whipped cream In 8- or 10-inch skillet, sauté sliced peaches, preserves and cinnamon over medium heat till mixture bubbles and peaches give off their juices.  Reduce heat if necessary to prevent peaches from burning.  Cook peaches till just barely tender, about 3-4 minutes.  In the meantime, spread bottoms and sides of each of two 6-oz. ramekins with 1 tsp. butter.    Transfer cooked peaches to ramekins.  Cook down remaining liquid in skillet till syrupy, about 1-2 minutes more.  Pour syrup over peaches, dividing equally.   Set aside to cool completely. In small bowl, combine almonds, oats, flour and sugar.  With fingers, work in 2 Tbsp. butter till mixture is crumbly.  Top cooled peaches with raspberries.   Spread crumble topping over all.  Heat oven to 375F.  Place ramekins on foil lined baking pan and bake about 20 minutes, or till filling bubbles and topping is nicely browned.  (Cover ramekins with foil,  if needed, to prevent burning.)  Turn oven off but leave ramekins inside oven for 10 more minutes.  Transfer  to rack to cool before serving.  Serve with ice cream or whipped cream.