Summer fruit is available already, and this is the time to make light and quick fruit desserts that require minimum effort. That’s exactly what this recipe is — white chocolate and peach crumble that takes 10 minutes of work and is served with vanilla ice cream. The perfect dessert for a hot day. Yields: one nine-inch (24-centimeter) round pan or medium-sized Pyrex
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a nine-inch (24-centimeter) round pan.
Wash peaches well and cut into medium-sized cubes. Spread peach cubes in pan evenly. Cubes should fill pan almost to top.
Sprinkle sugar on peaches.
Finely chop chocolate and sprinkle on and between peach cubes.
In a medium bowl, combine flour, butter, sugar, and salt. Use hands to process into a crumbly mixture.
Spread crumbs evenly over peaches.
Bake 30–40 minutes or until peaches are bubbly and give off juice and crumble is golden.
Sprinkle with confectioners’ sugar and serve hot with white chocolate sauce or ice cream.
Store in a closed container in refrigerator for up to three days, but make sure to heat before serving.