Peach-Basil Crumbles

What do you do when you have only 4 peaches and are craving a cobbler? Find the perfect recipe in individual ramekins, at least that's what I did. This dessert is a little bit on the savory side from the addition of basil which gives these a really exotic flavor. The combination is actually pretty good, although I'm still not impressed by this enough to like it more than a traditional peach crisp. If you're looking for something a little different and interesting for a summer dessert, this is perfect. It's quick and easy, too, and economical if you've got basil growing at home. It's also pretty low calorie (like all crumble-type desserts) which is what won me over versus the peach skillet cake I also had been thinking about making. The only thing I changed about the Martha Stewart recipe was to substitute walnuts for almonds (it's what I had on hand) and to chiffonade the basil rather than tearing it into large pieces.

Peach-Basil Crumbles
Yield: 4 crumbles

INGREDIENTS
For the peach filling:
4 large peaches, peeled if desired and each sliced into 8 wedges
1 tbsp granulated sugar
1 tbsp fresh basil leaves, chiffonade
1/2 tsp grated lemon zest
1/4 tsp coarse salt

For the crumble topping:
2 ounces or 1/3 cup chopped almonds (I used walnuts, pecans would work as well)
1/3 cup packed light brown sugar
1/4 cup plus 2 tbsp all-purpose flour
1/4 tsp coarse salt
3 tbsp unsalted butter, cut into 6 pieces (omit salt if using salted butter)
heavy cream, for serving (optional)

DIRECTIONS
Preheat oven to 400 degrees. Make the filling: Mix all ingredients to combine.

Make the topping: Combine all ingredients (except cream), rubbing in butter with your fingers until mixture is crumbly.

Divide filling among four 5 1/2-inch round baking dishes, and sprinkle with topping. Transfer to a baking sheet. Bake until bubbling and golden brown, 25 to 27 minutes. Let cool slightly. Drizzle with heavy cream if desired.

SOURCE
slightly adapted from Martha Stewart.