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Cinnamon Peach Oat Crumble

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Rate this recipe 4.8/5 (8 Votes)

Ingredients

  • Topping:
  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cold, cut into small cubes
  • 1 + 1/4 cups rolled oats (5-minute or long-cooking)
  • Filling:
  • butter, for greasing the pan
  • 9 - 10 peaches to make about 6 - 7 cups cubed
  • 1 teaspoon ground cinnamon
  • vanilla ice cream or fresh whipped cream, for serving

Details

Servings 6
Preparation time 25mins
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

In a large bowl mix together the flour, both sugars and salt. Mix the butter in so it's coated with flour then use a pastry blender or fork to cut the butter into the flour until it resembles coarse crumbs.

Mix in the oats and squeeze with your hands until you get large clumps. Remove 3/4 cup of the mixture and set aside. Cover with plastic wrap and place in the freezer.

Preheat the oven to 375 degrees F. and place a baking sheet on the bottom rack to catch any drips. Generously grease an 8x8-inch square baking pan.

You can peel the peaches or leave the skin on - whatever you prefer. For easier peeling you can plunge the peaches into boiling water for 15 - 20 seconds then allow to cool.

Toss the cubed peaches with the cinnamon and the 3/4 cup mixture you set aside earlier. Pour into the prepared pan and sprinkle the top with the crumbs.

Bake about 30 minutes or until golden on top and bubbly. May be served warm, at room temperature or cold with ice cream or whipped cream.


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