Baked Peaches With Pecan Crumble Topping

Savor the flavors of the late-summer season with sweet and juicy baked peaches with a toasty oat and pecan topping. A “less-chopping-required” take on a traditional peach crumble.

a baked peach with a bite taken out and melted vanilla ice cream running down it

Fall is fast approaching and do you know how you can tell? Not only because the days have turned slightly cooler but because pumpkin spiced-everything has made its debut, once again!

But have we forgotten that it’s technically still summer?!

There will be plenty of time to enjoy cozy fall flavors, so why not savor the sun-ripened goodies of these late summer months while they last. Take peaches for example, which are in peak-ripeness from mid-August to late September. Now is the BEST time to turn them into a crowd-pleasing dessert, such as these Baked Peaches with Pecan Crumble Topping.

With fruit fresh and sweet like the summer topped with a toasty oat and pecan topping reminiscent of the season ahead, this is the perfect almost-fall dessert.

halved peaches on a baking sheet

What You’ll Need to Make Baked Peaches with Pecan Crumble Topping

To make this recipe, you’ll need:

  • old-fashioned rolled oats
  • all purpose flour
  • brown sugar
  • pecan pieces
  • salt
  • melted butter
  • peaches

Do I Need to Use Ripe Peaches?

Don’t worry if your peaches are still a little hard. With thirty minutes in the oven they will be soft and juicy by the time they’re done baking. In fact, I find it a lot harder to halve and pit over-ripe peaches without them all ending up badly bruised! Ideally, I would say aim for just-about-ripe fruit, but no sweat either way as your dessert will still end up tasting delicious.

halved peaches piled with pecan crumble ready to be baked

Recipe Swaps & Subs

Make this recipe fit for you with some simple ingredient substitutions:

  • Make it vegan: replace melted butter with coconut or vegetable oil
  • Make it gluten-free: replace all-purpose with almond or coconut flour
  • Make it nut-free: pecans can be omitted or replaced with pumpkin seeds
  • Rolled oats: if you don’t have old-fashioned rolled oats you can substitute quick or instant without a drastically different end result
a baked peach on a pink plate topped with vanilla ice cream sitting alongside a spoon

Baked Peaches Serving & Storage Suggestions

To Serve: While these baked peaches are delicious enough on their own, serving them warm with a scoop of vanilla ice cream really takes this dessert over the top. Replace the ice cream with vanilla yogurt for an extra special breakfast treat.

To Store: This recipe is best served immediately, however leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, place in a microwave or low-temperature oven until the peaches are once again warmed throughout.

More Dessert Recipes to Enjoy

Baked Peaches With Pecan Crumble Topping

A "less-chopping-required" take on a traditional peach crumble, featuring sweet and juicy peaches and a toasty oat and pecan topping.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Keyword: baked peaches, pecan crumble
Servings: 6 people


  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 1/4 tsp salt
  • 1/2 cup melted butter
  • 6 whole peaches
  • vanilla ice cream or yogurt, to serve


  • Preheat the oven to 350°C. Cut the peaches in half and remove the pits. Place face up in a baking dish or on a cookie sheet. Set aside.
  • Make the crumble topping by mixing the oats, flour, brown sugar, pecans and salt in a bowl. Add in the melted butter and mix together until the dry ingredients hold together in clumps.
  • Divide the crumble evenly between the peach halves, piling the filling in the center and on top of the fruit.
  • Bake for 30 minutes or until the peaches are soft and the toppings is crisp and golden brown. Serve warm topped with vanilla ice cream or yogurt.


Storage: This recipe is best enjoyed immediately but can be stored in an airtight container in the fridge for up to three days. Reheat leftovers in a microwave or a low temperature oven until warmed through.

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