Ramekin Peach Ginger Crisps
- yield: 4 servings
- prep time: 15 min
- wait time: 10 min
- cook time: 45 - 50 min
- total time: 1 hr 10 min
A dessert with an unbelievably light, crispy, oats-free top and a pie-spiced, peach-ginger filling. These ramekin peach crisps are a great way to end the summer.
Ingredients:
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3 cups peach slices (~3 peaches)
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2/3 cup brown sugar, loosely packed
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1/2 cup all-purpose flour
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1/8 tsp ground cinnamon
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1/8 tsp ground ginger
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1/8 tsp ground nutmeg
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1/8 tsp salt
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1/4 cup unsalted butter, chilled and cut into 1-2cm cubes + extra for greasing ramekins
Directions:
1. Preheat oven to 350°F and grease 4 ramekins (8 oz.) with butter then set them aside.2. Whisk the flour, brown sugar, salt, cinnamon, nutmeg and ginger together in a bowl.
3. Add the cold, unsalted butter cubes into the flour mixture. Use a pastry blender to cut/blend the butter into the dry mixture. The cut pieces of butter should be no larger than a pea.
4. Using a spoon, mix 1/2 cup of the crisp mixture into a bowl with the peach slices.
5. Fill each ramekin with a quarter of the peach mixture. About 3/4 cup in each ramekin.
6. Spoon the extra crisp mixture on top of the peaches, splitting it evenly between the ramekins.
7. Place the filled ramekins on a baking sheet and into the middle rack of the oven for 45-50 minutes. The crisps should be golden brown and bubbling. If not browned enough, set the oven to broil for at most 2 minutes.
8. Remove from the oven and let cool for at least 10 minutes. Enjoy!