Chocolate Chip & Peach Crumble

Sometimes in life we have to compromise, but not when it comes to this dessert. This crumble will give dessert lovers the best of both worlds: a mixture of tart, fresh fruit and semi-sweet, salty chocolate. I am usually not the biggest fan of chocolate, but I still found this dish pretty irresistible.

My recipe is an adaptation from an earlier post, Pear, Apple, Blueberry & Cranberry Crumble. Taking advantage of peach season before it’s gone, I used delicious fresh peaches as well as blueberries and raspberries as the base. For the crumble, I incorporated all the same ingredients, but this time added in the chocolate chips. They may be little, but they sure do add an entirely new flavor.

I recommend serving with a scoop of vanilla ice cream and enjoying on a hot summer night.

Chocolate Chip & Peach Crumble

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

Serves: Serves 4

Ingredients

• For the fruit:
• 2 ripe peaches, peeled and seeds removed
• 1 cup blueberries
• ½ cup raspberries
• 1 teaspoons grated lemon zest
• 1 tablespoons freshly squeezed lemon juice
• ¼ cup granulated sugar
• ⅛ cup all-purpose flour
• For the crumble:
• ½ cup all-purpose flour
• 3 tablespoons granulated sugar
• ⅛ cup light brown sugar, lightly packed
• ¼ teaspoon kosher salt
• ½ cup semi-sweet chocolate chips
• ½ stick cold unsalted butter, diced

Instructions

1. Preheat the oven to 350 degrees F.
2. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries and raspberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins.
3. For the topping, combine the flour, granulated sugar, brown sugar, salt, chocolate chips, and the butter in a bowl. Mix on low speed with an electric mixer until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.
4. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. About 5 minutes before they are finished in the oven, sprinkle a few more chocolate chips on top. Serve warm. Enjoy!

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