PEACH CRUMBLE TART
Combining a fresh peach crumble with a traditional pie pastry covering, we make it in a china (oven proof) coffee cup and the pastry is on top.
5 pounds peaches, peeled and sliced
1 teaspoon almond extract
1 1/4 cups sugar
1 cup brown sugar
1/4 teaspoon salt
1 cup quick oats
1 teaspoon cinnamon
2 cups day old biscuits ( or unseasoned bread or vanilla cake or cookie crumbs)
1/2 cup almond sliced, skin on okay
8 ounces butter
Place peaches into large bowl, add almond extract. In separate bowl combine dry ingredients and add butter. Break up and blend butter into the ingredients to distribute well. (resembles streussel topping). Toss into the peaches and put all into 9″ pie plate or individual cups. (Any oven ready container works–makes enough for one large or 4 smaller individual containers.) Roll out enough pastry to fit container you use. It can overlap and made into decorative edge, or just fit inside the container over peaches.
Bake 325F for 25-30 minutes or until peaches start to bubble up and top crust is golden brown. Cool slightly before serving. If serving with ice cream wait until it is cooled to room temperature before topping with vanilla bean ice cream.