2 servings
Ingredients:
For Crumble:
1 1/3 c flour
1/3 c granulated sugar
1/3 c brown sugar
1 1/3 c pecans, coarsely chopped
1/2 tsp salt
1/2 tsp cinnamon
3/4 c cold unsalted butter cut into small cubes
Fruit:
3 ripe peaches (or nectarines)
1 Tbsp granulated sugar
2 Tbsp bourbon (I used Woodford Reserve)
Whipped Cream:
1/2 c heavy whipping cream
1 Tbsp granulated sugar
1 Tbsp bourbon
Directions:
Preheat oven to 350 F
For crumble, mix flour, sugars, salt, cinnamon, and pecans together. Once combined, work the butter into the dry ingredients with your fingertips, until you get a crumbly texture. You will have tons of left over topping. No worries, this stuff stores great. Refrigerate or freeze until next time (which I will assume is tomorrow
One of my favorite tricks for peeling peaches is cutting an X at the bottom of the fruit and placing in boiling water for 30 seconds. Once cooled, the skins come right off (works great for tomatoes too!). When using nectarines, I like to keep the skins on. Cut fruit into bite size pieces and place in a bowl. Add sugar and bourbon and coat the fruit. Allow to sit for 5 minutes.
Place fruit into 2 ramekins and top with 1/4 c of the crumble mixture. Place ramekins on a baking sheet to catch any drippings. This is a must because cleaning that burnt shit is a BITCH! Place in oven and bake for 30 minutes or until the topping is golden brown and the juices have started to bubble, (Since there's only 2 of us, I made this in our toaster oven and it took closer to 45 mins.) I've under baked this before and there is nothing more depressing than under baked soupy buttery mush on top of fruit . Remove from oven and a allow to cool.
While waiting for your crumble to cool, prepare whipped cream by pouring heavy whipping cream, butter and bourbon into a cold bowl. Whisk until the cream reaches stiff peaks.
Add whipped cream on top of crumble and enjoy. However, we like to stay super classy and eat the whipped cream straight out of the bowl.
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