Even though it is 789 degrees outside, when I saw this recipe for a Peach Crumble, I could not resist making this dish. And am I ever glad I did. It tasted just like peach cobbler, even if I did mess up on the topping (but we’ll just keep that between us). It’s very sweet and you should not, I repeat not, eat two servings at one sitting.
Peach Crumble (Recipe slightly adapted from Weight Watchers)
3 large peaches, pitted and diced
3 Tbsp packed light brown sugar
6 Tbsp whole wheat flour
6 Tbsp sugar, granulated
1/4 tsp ground cinnamon
1/4 tsp table salt
1 large egg white
4 Tbsp unsalted butter, melted
Preheat oven to 375°F. Coat ramekins or a baking dish with cooking spray.
In a small bowl, gently toss peaches with brown sugar until sugar starts to dissolve; spoon fruit into prepared ramekins or baking pan.
In another small bowl, sift together flour, granulated sugar, cinnamon and salt; add egg white and combine with your fingers until mixture comes together and starts to crumble. Drop clumps of flour mixture over fruit.
Drizzle melted butter over crumble. (Not to be confused with mixing it together with the crumble)
Bake until fruit just starts to bubble, about 45 minutes. Allow to cool slightly and serve warm. Preferably with vanilla ice cream.