Ingredients
Method
- Preheat oven to 375°F (190°C). Grease 6–8 ramekins with butter.
- In a large bowl, toss peaches with 1 tablespoon sugar, cornstarch, cinnamon, and salt. Set aside.
- For topping: In a separate bowl, combine 1 1/2 cups flour, 1/2 cup sugar, and 1/2 tsp salt. Cut cold butter into small cubes and work into dry ingredients using a pastry cutter or fork until coarse crumbs form.
- Gradually add milk and vanilla extract, stirring gently until just combined. Fold in 1 tablespoon demerara sugar for crunch (if using).
- Spoon peach mixture into ramekins, then top evenly with dough. Brush tops with a little milk and sprinkle with remaining demerara sugar.
- Bake 25–30 minutes until golden and fruit is bubbly. Let cool slightly before serving.
Notes
Use freestone peaches for easier prep. Frozen raspberries need not be thawed to prevent excessive bleeding.
For gluten-free: Substitute flour with a 1:1 gluten-free blend with xanthan gum.
For vegan: Replace butter with chilled vegan butter and use non-dairy milk.
Sealed in an airtight container, these keep for 2 days at room temperature.
For gluten-free: Substitute flour with a 1:1 gluten-free blend with xanthan gum.
For vegan: Replace butter with chilled vegan butter and use non-dairy milk.
Sealed in an airtight container, these keep for 2 days at room temperature.