Ingredients:
- 65 gr white spelt flour
- 75 gr sugar
- 75 gr butter
- Zest of half a lemon
- A pinch of salt
- 1 bar of organic cinnamon Modica chocolate
- 2 peaches (without skin)
- Fresh rosemary
- 1 spoon of cinnamon powder
- 3 spoons of sugar
- Zest of half a lemon
- 1 spoon of lemon juice
To make the crumble, combine first the flour, the sugar, the salt and the lemon zest. Then add the cold butter cut in cubes. Use your hands to incorporate the butter into the dry ingredients. Leave it in the bowl, covered with cling film and let it rest in the fridge for 20 minutes.
In the meantime, take care of the peches. Slice them and add them to a large pan. Add the sugar, the lemon zest, the fresh rosemary and the cinnamon. Stir and cook for about 10 minutes.
After 20 minutes, take out the crumble from the fridge and add the modica chocolate previously cut in small pieces
Divide the cooked peaches into 4 small little cups, cover with the chocolate crumble and finally bake for 20 minutes at 180 degrees. Let your little crumbles cool down for half an hour and then enjoy!
