This is the perfect summer sweet treat! You can serve this in individual ramekins or in a large baking dish – it’s completely up to you. Enjoy!
What You’ll Need:
Filling
8 peaches, cut into small bite-sized pieces
1 lemon, zest and juiced
1/3 heaping sugar
3 Tablespoon cornstarch
Topping
¾ cup flour
½ cup rolled oats
½ cup sliced almonds
½ teaspoon baking powder
Pinch of salt
1/3 cup brown sugar, packed
4 ounces unsalted, soften butter cut into cubes
Mousse
8 ounces light cream cheese, soften
4 ounces goat cheese, soften
¼ cup granulated sugar
1 Tablespoon milk
1 vanilla bean, split and seed scraped
1 teaspoon vanilla extract
What to Do:
Preheat oven to 375 degrees.
In a large bowl, add cut peaches, lemon zest and juice. Add brown sugar, flour, and vanilla and gently toss to combine. Transfer to 9-inch baking dish or divide evenly into 4-inch ramekins. Fill ramekins to top with peaches and then add topping.
To make the topping: In a large bowl, combine flour, oats, almonds, sugar, baking powder and salt. Using a pastry knife, cut in cubes of butter. Toss all ingredients until you have a crumble.
Sprinkle topping evenly over peaches and bake for 20 -25 minutes until topping is golden brown and bubbling. Transfer to wire rack and let cool about 30 minutes
To make the mousse: In a large bowl add soften cream cheese, goat cheese, sugar, vanilla seeds and extract. Using a hand mixer, beat all ingredients and add milk until light and airy. Cover bowl and refrigerate. Serve on top of berry crisp.
Yields 10 -12 servings
