A sweet and succulent peach pie filling topped with oat and brown sugar crumbs. That’s what a crumble is made of. Fruit and lots of sweet, floury crumbs. Like a pie without it’s crust.
Don’t you worry at all about missing the crust because this has a double crumb topping that more than makes up for it. The plus side being it’s quicker and easier to make. It will get to your belly faster.
On hot summer days I dream of desserts just like this with a big scoop of vanilla ice cream to cool me off. Kind of, sort of like a consolation prize for making it through the day without melting into a puddle.
So when the scent of fresh peaches wafts your way in the market and calls your name don’t hesitate to take a big bag of them home. Tell them I sent you.
Sweet and succulent peaches topped with oat and brown sugar crumbs.
- 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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