Easy Peach Crumble with Oat Topping
An easy peach crumble with sweet, jammy peaches under a thick oat crumb topping. It bakes in one dish and needs no pastry.
Servings: 6 servings
Ingredients
Filling
- 6 cups sliced fresh peaches peeled if desired
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
Crumble Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- ½ cup brown sugar packed
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- ½ cup unsalted butter 1 stick, cubed
Instructions
- Heat oven to 375F. Lightly butter a 2-quart baking dish.
- In a large bowl, toss peaches with sugar, cornstarch, lemon juice, vanilla, and salt.
- Meanwhile, whisk flour, oats, brown sugar, cinnamon, and salt. Work in butter with your fingers until you have damp, pea-sized clumps. Everything should be evenly moistened, no dry flour.
- Spread peaches in the dish. Scatter topping evenly over the top, breaking apart the large clumps.
- Bake 40 to 45 minutes, until the filling bubbles at the edges and the topping is deep golden. Cover loosely with foil after about 25 minutes, or whenever the topping is getting quite brown. Rest 10 minutes before serving so the filling sets.
Video
Notes
Baking dish: A 2-quart dish is an 8x8 inch square, an 11 by 7 inch rectangle, or an 8 to 9 inch round, about 2 inches deep.
Frozen peaches: Use straight from the freezer and add about 10 minutes to the bake time.
Storage: Cover loosely and keep at room temperature 1 day or refrigerate up to 4 days. Reheat at 350F for 15 minutes.
Nutrition
Calories: 392kcal | Carbohydrates: 63g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 195mg | Potassium: 330mg | Fiber: 4g | Sugar: 39g | Vitamin A: 880IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg