Summer Peach and Champagne Crumble

Recipe courtesy of Chef Sherry Yard, City Perch


Published:

(Serves 8)

Crumble Topping

1½ cups all-purpose flour
1¼ cups almond flour (or ground almonds)
1 cup confectioner’s sugar
3 Tbsp light-brown sugar
½ tsp ground cinnamon 
½ tsp salt
10 Tbsp unsalted butter, softened 

 

Filling

4 Tbsp unsalted butter
¾ cup granulated sugar
13 cup packed light brown sugar
¾ cup peach juice (or peach nectar)
¼ cup fresh lemon juice
2¼ lbs fresh peaches, peeled and cut into eighths 
½ tsp ground nutmeg
½ cup Champagne 
whipped cream for serving (optional) 

Crumble Topping: With the rack in the middle position, preheat the oven to 350°F. Line a baking sheet with parchment paper. In a food processor fitted with a steel blade, or in the bowl of a stand mixer fitted with a paddle attachment, combine all of the topping ingredients and pulse or beat until the mixture is crumbly. Sprinkle onto the parchment-lined baking sheet in an even layer.

Bake topping for 10 minutes. Rotate the pan, stir the crumble topping and bake for another 3 to 4 minutes, until the mixture is nicely browned. Cool completely and store in an airtight container in the fridge or freezer (topping will keep for several weeks in the freezer). Warm briefly in a 350°F oven before topping the peach filling. 

Filling: In a large, heavy skillet, melt the butter over medium heat. Continue to cook until the milk solids begin to brown and the butter is golden. Add the granulated and brown sugars and stir until the sugars melt and turn a caramelized, nutty brown. Add the peach and lemon juices and cook until slightly thickened and syrupy, about 2 minutes. 

Fold in the peaches and nutmeg and continue to cook for 3 minutes. Turn off heat, add the Champagne. Return pan to heat and cook 2 minutes. Spoon warm filling into individual ramekins or a large baking dish. Spread crumble topping evenly over the filling; dollop with whipped cream just before serving, if desired.   

Pack it up: Mason jars make this dessert perfectly portable. Make them a day in advance and keep them in the fridge, covered with plastic wrap.


PAIR IT!

 

 

G.D. Vajra Moscato D’Asti ($16.99) 

“You don’t want to go too sweet, so Moscato would be perfect. Moscato tends to have a lower alcohol content, which helps to make it a light and refreshing companion to this sinfully delicious recipe.” —James Zecca, Varmax Liquor Pantry, Port Chester  


 

City Perch
1 Livingstone Ave, Dobbs Ferry; 914.348.7003

 

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