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Peach Meringue with Cinnamon Oatmeal Crumble

4 servings

Ingredients for the Crumble

1/2 cup all-purpose flour
1/4 cup sugar
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 cup oatmeal
1 ounce butter, room temperature


Ingredients for the Meringue

2 egg whites
1/4 cup sugar
1/2 teaspoon vanilla extract

Ingredients for the Peach Filling

1 pound peaches
1/2 cup sugar
4 egg yolks

Method

Method for the Crumble
Combine all ingredients in a bowl and rub together until the mix resembles the size of small peas. Set aside.

Method for the Meringue

Whip the egg whites to stiff peaks, add the sugar and the vanilla in a steady stream while whipping. Set aside.

Method for the Peach Filling

Remove the pits from the peaches and cut into chunks.

Place the peaches into a saucepot, mix with the sugar and cover. Stew the peaches over very low heat until very soft, about 15 to 20 minutes. Be sure to stir every 5 minutes so that it does not scorch.

Pour the peach mix into a strainer and let the juice run into a bowl. Return the juice to the pot and cook until it is reduced by half.

In the meantime, place the solids into a food processor and puree until smooth. Add the reduced juices and mix till combined. Slowly stir the peach mixture into the egg yolks so that the heat of the peaches does not cook the egg yolks.

Assembly Method

Pour the peach mixture into 4 individual baking dishes. The dishes should be no more than 1 inch in height. Leave 1/4 inch margin at the top.
Sprinkle a layer of the oatmeal crumble on top of the filling and place the dishes on a cookie sheet and reserve.

Preheat the oven to 325 F.

Spoon about 1/2 cup meringue on top of each of the peach crumbles. Using the flat side of a rubber spatula, touch the whipped whites and lift up to form spikes. Place the dishes in the oven and bake for about 20 minutes. Serve warm.