Peach Crumble is a recipe I saw on the local news when they were doing one of their featured recipe clips. You know the ones I am talking about, every TV station seems to have one of those. I usually don’t watch a whole lot of TV. It tends to be running in the background though when others are in the house.
I have been so focused on fall recipes that it seems I have forgotten it is actually the end of summer. Porter peaches are a pretty big deal around these parts. I managed to miss that whole season and did not get one single Porter peach this year. Shame too, they are actually really good!
Luckily, this recipe uses frozen peaches. It also uses oats, and if you have read my apple crisp post, you know oats are not one of the things I like in my desserts. But, Andy did like it. Said it reminded him of granola. He likes that kind of thing.
Although the original recipe is called Oatmeal Peach Bars, I call the recipe Peach Crumble because it kind of crumbles when serving it. Crumbles also reminds me of things one might find in a granola cereal. Crumbles also describe the topping of this dessert once it has been baked. The topping is crunchy and a perfect contrast to the soft sweetened peaches.
This recipe isn’t overly sweet and with the oats on top makes you feel like you might be eating something healthier than a chocolate fudge cake. I’m not sure you are, but it feels like it.
It is great warm or cold. We prefer it slightly warmed with some ice cream, just like apple crisp and fruit pies.Print
Peach dessert with a sweet and crunchy topping. Served warm or cold this one is sure to be great addition to your dessert rotation.
- Prep Time: 10 minutes
- Cook Time: 30 Minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- 1/2 cup salted butter
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1/2 cup dark brown sugar, firmly packed
- 1/2 cup chopped walnuts
- 16 ounces frozen unsweetened sliced peaches, thawed
- 1/4 cup white sugar
- 1 teaspoon vanilla
- 1 teaspoon cornstarch
- 2 teaspoons ground cinnamon
- Preheat oven to 350 degrees F.
- Spray a small 9 X 9 cake pan. Set aside.
- Mix softened butter, oats, flour, walnuts and cinnamon in a small bowl, until large crumbs form. A pastry cutter or potato masher helps make quick work of this.
- Set aside about 2 cups of the mixture, this doesn’t have to be exact.
- Spread the remaining mixture onto the bottom of the prepared pan and press lightly. Use part of the remaining crumbs if necessary to form a uniform crust.
- In a separate bowl, add thawed peaches, white sugar, and vanilla. Toss together to mix well.
- Add cornstarch to peach mixture and stir again until incorporated.
- Arrange peaches over the crust.
- Drizzle any remaining liquid in the bowl over the peaches.
- Sprinkle remaining oat mix over the peach layer. It’s OK if all the peaches are not covered.
- Bake in preheated oven for 30 minutes or until the top begins to turn golden brown.
Fresh ripe peaches can be substituted for the frozen peaches.
- Serving Size: 3 inch X 3 inch square
- Calories: 304
- Sugar: 26.14 g
- Sodium: 89 mg
- Fat: 14 g
- Saturated Fat: 6.9 g
- Unsaturated Fat: 2.85 g
- Trans Fat: 0.4
- Carbohydrates: 45.8 g
- Fiber: 3.5 g
- Protein: 4.38 g
- Cholesterol: 27 mg
Nutrition provided only for informational purposes and are only as accurate as the recipe analyzer used by the author, we are not registered dietitians or nutritionists.
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