Peach Crumbles

We love the summertime, not only because of the weather and increased freedom to get away from life’s responsibilities, but also because of tomatoes and peaches and all other produce that comes with this great season. These peach crumbles were just an improvised recipe that we started on after we found a set of ramekins on sale at Pier 1.


1/2 recipe pie dough                                $0.45

3 fresh peaches                                           $0.75

1/2 cup brown sugar                                $0.81

1/2 cup rolled oats                                    $0.08

2 tablespoons flour                                   $0.02

1 teaspoon cinnamon                              $0.05

Total Cost                                                      $2.16

(This recipe is enough for four peach crumbles in standard size ramekins.)

Preheat the oven to 350 degrees. Make the pie dough recipe. Roll out the dough and line each ramekin with the dough as you would if it were a pie shell. Trim the edges so they line up with the ramekins. Bake these for 5 minutes and then take them out.

Cut the peaches into small pieces and toss with 2 tablespoons of the brown sugar in a separate bowl. Fit the peaches into each ramekin. In another separate bowl, combine the rest of the dry ingredients. Evenly coat the top of each peach-filled ramekin with the crumble topping.

Bake for 30-40 minutes, depending on how brown you like the top and how good your oven is. Let them rest for about 5 minutes and then ENJOY!


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