Friday, August 27, 2010

PEACH-RASPBERRY CRUMBLE FOR TWO

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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.” 
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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. 
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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. 
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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.
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Spread crumble topping over all. 
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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. 
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Serve with ice cream or whipped cream.

8 comments:

danasfoodforthought said...

It is so hard to find dessert recipes for two people... thanks so much for sharing!

Coleen's Recipes said...

LOVE the idea of a dessert for two!! I couldn't see all of the instructions for the dessert because the "find a recipe" side banner (right side of your web page) is covering up some of the directions. When do you add the butter and how long did you bake it for?

Judy said...

Coleen, Not sure how much of the instructions you need, but you can print the recipe to see all of it. Just click under the title where it says printable page. Also, can you make an adjustment on your screen to see all the print?

Barbara Bakes said...

I love the idea of making just enough for two. I need more recipes like that.

bella roz said...

We bloggers should try to post more of these 'for two' recipes. What a great thing to do for us 'empty nesters'! And I'm a sucker for any peach dessert, especially when they are in season such as they are now! Roz

Julie said...

Looks delish, and I love the small amount it makes. That would keep me from eating a pie intended for 8 ;)

Beth said...

That looks so delicious! I've got a few peaches left and I think I'll give this recipe a try!

Lindsay @ The Lean Green Bean said...

these look SO good. I wish it was still peach season!! I love your blog, by the way :)