May 28, 2013


Celebrate Summer

One of my all time favorite places to shop for food and gifts is Market Street.
We often browse the isles for the most beautiful produce, bakery items and deli casseroles. The master chef at Market Street, Chris Wilson,  shared this Peach Crumble recipe with us this past weekend. So that's the little secret for this delicious taste.....the snickerdoodles and ginger snaps! Why didn't I think of that? Oh yes, and the little twist of adding Mascarpone to the whipping cream....oh my....how genius!

8 cups of fresh peaches, peeled and diced
1/2 cup sugar
1/2 t. cinnamon
1/4 cup butter, softened
1 T. sugar
1/4 cup rolled oats
12 ounces of combined snickerdoodle and ginger snap cookies
2 T. flour
1 cup Mascarpone Cream
1/3 cup heavy whipping cream
1/4 cup sugar

Preheat oven to 375 degrees F. Prepare 8 individual ramekins with cooking spray. Peel and dice fresh peaches. In a mixing bowl, combine the peaches with 1/2 cup sugar and 1/2 t. cinnamon and set aside.

For the crumb topping, place 6 ounces of snickerdoodle cookies and 6 ounces of ginger snaps in a plastic bag. Seal the bag and then crush the cookies into crumbs with a rolling pin, Take the cookie crumbs and place in a mixing bowl. Add the softened butter, sugar, oats and flour and combine with your hands until you have a crumble.

Place the peaches into the ramekins and top with the crumble mixture. Bake at 375 degrees F. and bake on a cookie sheet for 20-30 minutes. This heavenly scent will make you want to try one of these crumbles immediately......but wait!

For the Mascarpone cream, whip with heavy whipping cream in a cold, deep mixing bowl until soft peaks form. Add the mascarpone cream and sugar and continue whipping until you have stiff peaks.

Top the crumble with a dollop of the Mascarpone cream when ready to serve!

1 comment:

  1. Thank you for this. It looks wonderful. Deb


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