In this peach crumble recipe, peaches are covered with sweet oat and brown sugar topping, then baked until crispy.  Serve warm with ice cream or at room temperature for a fantastic summer dessert.

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 can use fresh or 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 and describes 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.

Yield: 9 servings

Peach Crumble

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

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a small 9 X 9 cake pan. Set aside.
3. 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.
4. Set aside about 2 cups of the mixture, this doesn’t have to be exact.
5. 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.
6. In a separate bowl, add thawed peaches, white sugar, and vanilla. Toss together to mix well.
7. Add cornstarch to peach mixture and stir again until incorporated.
8. Arrange peaches over the crust.
9. Drizzle any remaining liquid in the bowl over the peaches.
10. Sprinkle remaining oat mix over the peach layer. It’s OK if all the peaches are not covered.
11. Bake in preheated oven for 30 minutes or until the top begins to turn golden brown.

Notes

Fresh ripe peaches can be substituted for the frozen peaches.

Nutrition Information:

Serving Size:

3" X 3" square
Amount Per Serving:Calories: 304 Total Fat: 14g Saturated Fat: 6.9g Trans Fat: 0.4g Unsaturated Fat: 2.85g Cholesterol: 27mg Sodium: 89mg Carbohydrates: 45.8g Fiber: 3.5g Sugar: 26.14g Protein: 4.38g

Nutritional data varies by nutritional calculator used. All data provided is an estimate. If nutritional data is critical to a specific diet, please verify all information independently.

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.

Other Fruit Desserts to Try:

No-Fail Fruit Cobbler

Mini Blueberry Pies

Cherry Delight

Pineapple Sheet Cake

 

Follow Us on Social Media

• 
• 
• 
• 
• 

Share on Social Media!