Peach Basil Crumble


  • For the filling:
  • 4 ripe peaches, pitted, peeled if desired, each sliced into 8 wedges
  • 1 tablespoon granulated sugar
  • 1 tablespoon fresh basil (torn if large)
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon coarse salt
  • For the topping:
  • 2 ounces chopped almonds (1/3 cup)
  • 1/3 cup packed light-brown sugar
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon coarse salt
  • 1 1/2 ounces (3 tablespoons) cold unsalted butter, cut into 6 pieces
  • Heavy cream, for serving (optional)


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 ½-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.


Martha Stewart