Here is a great recipe to enjoy the last pickings of peach season. This quick simple play on a peach crisp is the perfect individual dessert for any occasion. Tender baked beaches, stuffed with an oat streusel topping make them a great healthy alternative for a light summer dessert. Enjoy them warm, topped with a scoop of vanilla ice cream to really kick it up a notch! You can even use canned peaches and enjoy them year round!
These peaches are baked with an oat strussel stuffed right inside. They are great for any time of the day, and a snap to make!
Try having them for an upgrade to your morning bowl of oatmeal, brown sugar and fruit, a delicious healthy snack, or served a la mode for an irresistible dessert.
This quick and simple version to a peach crisp is great for individual servings and is prepared in minutes!
Streusel Stuffed Baked Peaches
- 3 very ripe peaches (you can also use canned peach halves)
- 1 cup all-purpose flour
- 1 cup light brown sugar
- 1 cup quick cooking oats
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened (plus extra for pan)
- vanilla ice cream (optional)
Preheat the oven to 350 degrees F.
Cut peaches in half using a sharp knife and scoop out the pits with a melon baller or spoon, creating a well for your oat topping (make sure peaches are very ripe!).
Note: You can also use canned peach halves and skip this step. Canned peaches are a nice alternative because they bake quicker and are more tender than fresh peaches.
Combine flour, sugar, oats, cinnamon, and butter in large bowl and combine with a fork or your fingers, until butter is evenly distributed and mixture is crumbly. Set aside.
Butter the bottom of a baking dish. My peaches fit perfectly in a 7x13 glass baking dish.
Butter the entire outside skin.
Place peaches, cut side facing up, in shallow baking dish. Spoon about 1/2 cup oat topping into peach, creating a mound on top.
Serve warm or at room temperature. Top with a scoop of vanilla ice cream, and even drizzle with caramel sauce for a true peach crisp!