Peachberry Crumble for 2

What I’m about to tell you might shock you. The Mr. and I struggle to finish a whole pan of dessert in our house. And…maybe you should sit down…there have been a few occasions when we’ve actually let a dessert go bad and had to toss it out. I know, I know…I am ashamed. The problem is this: while I crave dessert almost constantly, I rarely crave the same dessert more than twice in one week. So while I love, love, LOVE cobbler, crumbles, and crisps, by day 3 they’re soggy and I’ve moved on to pudding anyway.

Now before you start judging me for wasting perfectly good cobbler, read on. I’ve realized the folly of my ways, and decided to adapt some of my dessert recipes for just the Mr. and I. This way we can indulge our sweet tooth and not have to worry about eating the same dessert for the next two weeks straight. Plus, it allows me to bake more often, which allows me to try new things, which allows me to post more delicious things on this blog. See? Win-win.

Fruit crumbles are one of my all time favorite desserts, and one of the most forgiving as well. Throw some fruit in a pan with a mixture of sugar, flour, and oats and there’s a 99% chance it’s going to be unbelievably delicious. Almonds give this crumble a little extra crunch, which I love. Served with ice cream, it’s the perfect after dinner treat for you and your Mr…or Mrs…or neighbor…or dog. Make one for yourself…then share the delish with someone you love!

Peachberry Crumble
Yield 2
Recipe by bakeeatrepeat.blogspot.com

Ingredients:
2 peaches, peeled and sliced into wedges
1/2 cup raspberries
1/4 c. loosely packed brown sugar
1/4 cup oats
2 Tablespoons flour
2 1/2 Tablespoons sliced almonds
Dash cinnamon
Dash salt
2 1/2 Tablespoons butter
2 ramekins or other oven safe, single serving bowls

Directions:
1. Preheat oven to 375 degrees. Spray two ramekins with cooking spray.
2. Place 1 sliced peach and 1/2 of the raspberries in each ramekin.
2. Mix together brown sugar, oats, flour, almonds, cinnamon, and salt. Mix 1 Tablespoon per ramekin of dry mixture with the berries.
3. Use a pastry cutter or two forks to mix butter with remaining dry mixture until clumps begin to form.
4. Divide mixture in half and place over the berries in each ramekin.
5. Bake in a 375 degree oven for 30-40 minutes or until golden brown on top. Serve warm with whipped topping or ice cream.

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