Peach and Basil Crumbles

With a savoury flavour that borders on sweet, basil has a natural affinity for peaches. The two meet in a simple crumble topped with an almond mixture.

Filling:
4 ripe peaches, pitted, peeled if desired, each sliced into 8 wedges
1 Tbsp. raw sugar
1 Tbsp. fresh basil (3-4 leaves), torn if large
½ tsp. lemon zest, freshly grated
¼ tsp. coarse sea salt

Topping:
1/3 cup (2 oz) almonds, chopped
1/3 cup light-brown sugar, packed
¼ cup + 2 Tbsp. all-purpose flour, unbleached
¼ tsp. coarse sea salt
1½ oz (3 Tbsp.) unsalted butter, cold, cut into 6 pieces

To Serve:
heavy cream (optional)

Preheat oven to 400°F (200°C).

Make the Filling:
Mix all to combine.

Make the Topping:
Combine all (except cream), rubbing in butter with your fingers until mixture is crumbly.

Divide filling among four 5½" round baking dishes, and sprinkle with topping.

Transfer to a baking sheet. Bake until bubbling and golden brown, 25-27 minutes. Let cool slightly. Drizzle with heavy cream if desired.

Makes 4.