Description
Tender baked peaches topped with a buttery oat crumble flavored with cinnamon and nutmeg. This comforting dessert is simple to make and delicious served warm with vanilla ice cream.
Ingredients
3 medium ripe peaches, halved and pitted
1 to 2 tbsp honey
1/4 cup all-purpose flour
1/4 cup light brown sugar, packed
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp fine sea salt
1/2 cup old fashioned rolled oats
1/4 cup unsalted butter, cubed
Vanilla ice cream, for serving
Instructions
- Preheat the oven to 350°F and lightly spray an 8×8-inch baking dish with non-stick cooking spray.
- Wash and dry the peaches, cut them in half along the natural seam, and remove the pits.
- Arrange the peach halves cut-side up in the prepared baking dish.
- Brush the tops of the peaches with honey.
- Bake for 10 minutes.
- Meanwhile, combine the flour, brown sugar, cinnamon, nutmeg, and sea salt in a medium bowl.
- Add the rolled oats and cubed butter, then mix with a fork or your hands until a crumbly texture forms.
- Remove the peaches from the oven and divide the crumble mixture evenly among the peach halves.
- Return the baking dish to the oven and bake for 20 to 25 minutes, or until the peaches are tender and the topping is golden brown.
- Let the peaches rest for about 10 minutes before serving.
- Serve warm with vanilla ice cream if desired.
Notes
Add chopped pecans or walnuts to the crumble for extra crunch.
Substitute part of the cinnamon with pumpkin pie spice or apple pie spice for a different flavor profile.
Use maple syrup instead of honey for a deeper sweetness.
Fresh berries can be added around the peaches before baking for extra flavor and color.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F oven for about 10 minutes for the best texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg
