Peach Almond Frangipane Crumble
All the flavour of a peach frangipane tart with none of the pastry. Just fruit, brown butter crumble, and two ramekins.
Ingredients
Method
Brown the butter ahead if you can and let it cool fully to room temperature — it deepens the flavour, and warm butter will melt the crumble before it has a chance to clump.
Wash and slice the peaches, then toss with the lemon juice, vanilla and brown sugar. Divide between two ramekins.
For the crumble, mix the browned butter with both sugars, the salt, almond flour, flour, oats and almond extract until it comes together in small clumps.
Scatter the crumble over the fruit in each ramekin.
Bake at 200°C for 30 minutes, until deep gold on top and the fruit is bubbling at the edges.
Serve warm, dusted with powdered sugar or with a scoop of vanilla ice cream melting into the crumble.
Brown the butter the night before if you don't have enough time. It just needs to be back to room temperature before it meets the sugar, or the crumble turns into a paste instead of clumps.