Spiced Peach Crumble with Honey-Whipped Mascarpone

Spiced Peach Crumble

with Honey-Whipped Mascarpone

35 MIN
$9.99 4 Servings
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. To end your meal on a sweet note, pair it with this delicious dessert of juicy macerated peaches topped with a crunchy, buttery crumble (spiced with our warming blend of nutmeg, ginger, white pepper, and cloves) and a dollop of creamy whipped mascarpone.
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  • Nutrition
    PER SERVING
  • Calories
    390 Cals (est.)
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fresh
ingredients
Spiced Peach Crumble with Honey-Whipped Mascarpone
Title
  • ⅔ cup All-Purpose Flour
  • ¼ cup Sugar
  • 1 Tbsp Light Brown Sugar
  • 2 oz Butter
  • 2 Peaches
  • 1 Lemon
  • ¼ cup Mascarpone Cheese
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
  • 4 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & macerate the peaches
1 Prepare the ingredients & macerate the peaches

Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the fresh produce. Small dice the butter; place in the freezer for 5 minutes. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. Halve, pit, and thinly slice the peaches. To the bowl of lemon juice, add the sliced peaches, half the honey, and a pinch of salt. Toss to coat. Set aside to macerate, stirring occasionally, at least 10 minutes.

Mix & bake the crumble
2 Mix & bake the crumble

Meanwhile, line a sheet pan with parchment paper. In a medium bowl, combine the flour, granulated sugar, brown sugar, quatre épices, and a pinch of salt. Stir to thoroughly combine. Add the chilled butter and 1/2 tablespoon of olive oil. Using your fingers, gently work the butter and olive oil into the dry ingredients until large crumbs are formed. Transfer to the sheet pan and arrange in an even layer. Bake, rotating the sheet pan halfway through, 12 to 14 minutes, or until golden brown. Remove from the oven and let cool completely, about 10 minutes.

Whip the mascarpone & serve your dish
3 Whip the mascarpone & serve your dish

Meanwhile, in a bowl, combine the mascarpone and remaining honey. Whisk to thoroughly combine. Serve the macerated peaches (including any liquid) topped with the baked crumble and whipped mascarpone. Enjoy!

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Prepare the ingredients & macerate the peaches
1 Prepare the ingredients & macerate the peaches

Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the fresh produce. Small dice the butter; place in the freezer for 5 minutes. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. Halve, pit, and thinly slice the peaches. To the bowl of lemon juice, add the sliced peaches, half the honey, and a pinch of salt. Toss to coat. Set aside to macerate, stirring occasionally, at least 10 minutes.

2 Mix & bake the crumble

Meanwhile, line a sheet pan with parchment paper. In a medium bowl, combine the flour, granulated sugar, brown sugar, quatre épices, and a pinch of salt. Stir to thoroughly combine. Add the chilled butter and 1/2 tablespoon of olive oil. Using your fingers, gently work the butter and olive oil into the dry ingredients until large crumbs are formed. Transfer to the sheet pan and arrange in an even layer. Bake, rotating the sheet pan halfway through, 12 to 14 minutes, or until golden brown. Remove from the oven and let cool completely, about 10 minutes.

Mix & bake the crumble
Whip the mascarpone & serve your dish
3 Whip the mascarpone & serve your dish

Meanwhile, in a bowl, combine the mascarpone and remaining honey. Whisk to thoroughly combine. Serve the macerated peaches (including any liquid) topped with the baked crumble and whipped mascarpone. Enjoy!