Ingredients
Scale
- 1 ripe peach, pitted and cut into medium chunks
- 1 scant cup fresh sliced strawberries
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/3 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground all-spice
- two small pinches salt
- 4 tablespoons cold unsalted butter, cut into small cubes
- 1/3 cup sliced almonds (optional, but lovely)
Instructions
- In a small bowl, toss together peach chunks and strawberry slices. Set aside.
- In a medium bowl, mix together flour, brown sugar, oats, spices, and salt. Add the butter chunks, and using your hands, quickly break the butter down into the dry ingredients. Some of the butte will the size of oat flakes, some the size of peas. Work the butter into the mixture. Toss in the sliced almonds and combine.
- Use two, small, oven-safe ramekins for baking. My ramekins were 1-cup size. Fill the ramekins halfway with peach and berries. Add a small handful of crumble topping to each ramekin. Split the remaining fruit between the two ramekins and top with the remaining crumble topping. Press the fruit and topping down into the ramekin. It should be very full and overflow a bit. Not to worry. It will cook down in the oven.
- Place the uncooked cobblers in the refrigerator for at least 20 minutes, or overnight.
- When ready to bake, place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a baking sheet with parchment paper to protect from any bubble over.
- Place the chilled ramekins on the prepared baking pan and bake for 22-28 minutes until bubbling and golden brown.
- Remove from the oven and allow to cool slightly before serving. Serve alone, drizzled with almond milk, topped with whipped cream, or with a side of ice cream!