Capture the height of summer with individual servings of oats, walnuts, and in-season peaches. This crumble has a cookie-like texture that compliments the gooey baked fruit. It’s the perfect quick prep dessert that pairs with a classic scoop of vanilla ice cream.
Substitutions + Variations
Walnuts – Pecans would make a great sub for the walnuts.
Gluten-free – Make this recipe gluten-free by using your favorite 1:1 flour blend.
Tips
Let the dish cool for about 5 minutes before serving since the textures are best right after baking.
This dessert will keep in an airtight container in the refrigerator for a couple of days. Reheat in the microwave in 30 second intervals.
Serve with
Ice cream – If you are in or around the Seattle area, we like:
Salt & Straw
Molly Moon’s
Frankie & Jo’s
Whipped cream
Baked Peaches with Oat Walnut Cinnamon Crumb
Ingredients
- 3 peaches washed, halved, pitted
- ¾ cup all purpose flour
- ¼ cup rolled oats
- ¼ cup brown sugar light or dark
- ¼ cup walnuts chopped
- 1 teaspoon ground cinnamon
- 6 tablespoons butter melted
Instructions
- Preheat oven to 350° F. Lightly spray an 8×8-inch or 9×9-inch baking dish with nonstick cooking spray.
- Place the prepared peaches in the baking dish.
- In a medium bowl whisk flour, oats, brown sugar, walnuts, and cinnamon until combined.
- Pour in melted butter and mix until combined.
- Distribute the crumb topping evenly amongst the peaches. (I found a 3 tablespoon cookie scooper worked well) Use a spoon to form a mound if you are not using a cookie scoop.
- Bake the peaches for 25-30 minutes or until the peaches are soft and the crumble topping is browned.
- Let the peaches cool for 5 minutes before serving with ice cream or whipped cream.
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