Peach Crumble With Oats
This easy and popular peach crumble with oats is versatile, classic and delicious. Make it with ripe summer peaches or any other fruit combination.
Servings (change as needed): 9
Peach filling for an 8 x 8 inch (20.3 x 20.3cm) square pan
- 8 -10 medium-large ripe peaches, Note 1 (about 3-4 pounds or 6 -7 cups peach slices)
- 1/2 medium lemon (about 1 1/2 tablespoons)
- 1/3 cup (75g) brown sugar (or 1/2 cup if you prefer sweeter)
- 2 tablespoon all purpose flour
- 1/4 teaspoon ground cinnamon
- 3 tablespoon melted butter
- 1/3 cup (27g) oats (old-fashioned oats or quick oats)
- 1/3 cup (42g) all purpose flour (or whole wheat)
- 1/3 cup (75g) brown sugar (or use 1/4 cup for less sweet)
- 1 teaspoon ground cinnamon
- 1/3 cup (44g) pecan pieces
Preheat oven to 400F/204C
PREPARE PEACHES: Carefully drop whole peaches in a pot of boiling water. Let them sit for 1 minute. Drain and run under cold water. Peach skins will slip off easily. Make about 10-12 slits vertically around each peach all the way to the pit. Gently pull peach slices off the pit. Put sliced peaches in a large bowl. Or use this technique to blanch, peel and slice peaches.
PREPARE FILLING: Add all other peach mixture ingredients to the bowl. Gently mix to combine well. Pour into an 8 x 8 inch (20.3 x 20.3cm) oven-proof baking dish. Make sure there is at least 1 inch/2.5cm or more of empty space to the top of the dish to avoid mixture bubbling over in oven. If there isn't, use a slightly larger dish.
MAKE CRUMBLE: Add all crumble ingredients in a small bowl and combine well. Sprinkle crumble mix evenly on top of the fruit.
BAKE AND SERVE: Place peach crumble on a baking sheet lined with foil (for easy cleanup in case of bubbling over). Bake for 15 minutes at 400F/204C. Reduce the oven temperature to 325F/163C. Bake for 20 more minutes or until topping is nicely browned. Serve warm or at room temperature with ice cream or whipped cream.
Nutrition values are estimates and will vary based on amount of sugar and peaches used.
- Type of peaches: If you can, buy freestone peaches (as opposed to clingstone) as the peach slices will easily come away from the pit. Otherwise you will have to cut the slices off the pit.
- Recipe variations to try
- Use more or less sugar. You can even eliminate the lemon juice and use less sugar if you are concerned about sugar;
- Increase the amount of cinnamon or add a pinch of nutmeg
- Try whole wheat flour instead of regular flour
- Add blueberries.
- Serve the peach crumble with whipped cream, vanilla yogurt or ice cream.
- Make Ahead
- To freeze: Prepare and bake peach crumble. Cool and cover tightly in an airtight container. Freeze for up to 3 months. Defrost overnight in the fridge and warm in a 350°F (177°C) oven for 20 minutes or until heated through.
- To store leftovers: Peach crumble can be left on the counter, loosely covered, for up to 2 days.
Calories: 212kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 38mg | Potassium: 316mg | Fiber: 3g | Sugar: 27g | Vitamin A: 551IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 1mg