1 1/4stick cold unsalted buttercut into pea sized pieces
1/2cupsliced almonds
Pinchkosher salt
1 to 2tablespoonscold water
Special equipment: 66-ounce ramekins
Instructions
Preheat the oven to 350 degrees F.
Make Filling
Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.
Make Topping
Combine all of the ingredients in a food processor except the water. Pulse until combined, about 30 seconds. Add water, 1 tablespoon at a time until mixture comes together.
Fill each ramekin 80% full. Cover peach filling with the topping LOOSELY; do not pack it down.
Place the ramekins on a sheet tray and bake in preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping is GBD.
Notes
Variations around the world
Crumble: Streusel topping without oats
Crisp: Streusel topping with oats
Cobbler: Biscuit topping, dropped onto fruit in spoonfuls creating a “cobbled road” appearance
Pandowy: Cobbler with topping rolled out and the topping broken with a spoon halfway through baking
Betty: Topping is mixed in
Buckle: Fruit is baked on top of cake-like topping which bakes up and around the fruit
Grunt/ slump: Cobbler cooked on the stovetop in a dutch oven or cast iron skillet
German Streusel: topping made in a ratio of 1:1:2, sugar: butter: flour
Crumb topping: topping made in a ratio of 3:1:2, sugar: butter: flour