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Finish the meal with mini peach crumbles

We have such nice local farms and farm stands that harvest and sell wonderfully-ripened white and yellow peaches.

Peach season is a wonderful time to make crumble or cobbler. You can use this recipe to make berry crumbles, too, when berries are in season.

You can also make this recipe gluten-free. Simply change out the all-purpose flour and oats for both a gluten-free flour such as Measure To Measure and then GF oats as well.

Summer fruit crumbles are such a delicious dessert and a great way to use up farm stand fruits. Served with vanilla bean ice cream, you cannot go wrong with a sweet and a lightly-topped dessert like this.

Quick ‘N Easy Peach Crumble

Makes 4 mini cobblers

Crumble Filling

1 ½ pounds of fresh peaches, peeled and cut into small pieces (I like using white and yellow peaches.)

3-4 tablespoons of sugar

1 tablespoon of cornstarch

Pinches of ground cinnamon and salt, to taste

A teaspoon of freshly-squeezed lemon juice

Streusel Topping

¾ cup of old-fashioned rolled oats (If GF, use GF oats.)

½ of a cup of all-purpose flour (GF use almond flour)

4 tablespoons of unsalted butter, cold and cut into small pieces

½ of a teaspoon of cinnamon

A few gratings of fresh nutmeg (or a pinch of ground nutmeg)

Pinch of salt

Preheat the oven to 350 degrees F. Mix the filling together in a bowl. Also, mix the topping in a bowl. Make sure the butter is blended in, without any chunks of butter remaining.

Into 4 small baking ramekins, spoon in the peach mixture evenly. Top with the streusel topping, making sure each little peach crumble is lightly covered.

Bake the mini crumbles for about 35 minutes or until the top is golden brown and bubbling. Serve hot, warm, or cool with your favorite vanilla ice cream.

Peach crumble