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.
Servings: 6 people
Ingredients
- 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
Instructions
- 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.
Notes
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.