Inspired by classic streusel topped baked apples, this recipe swaps the apples for ripe juicy peaches and is a great make-ahead recipe. Simply prep the peaches, make the crisp topping and assemble. Refrigerate and bake just before you’re ready to serve.
| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 12 oatmeal crisp peaches |
Ingredients
- 1 stick unsalted butter, melted, plus more for the pan
- 3/4 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup finely chopped pecans
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 6 peaches (about 1 1/2 pounds), halved and pitted
- Ice cream, for serving
- Dulce de leche, for serving
Instructions
- Preheat the oven to 400˚ F. Butter a 9-by-13-inch baking dish. Stir together the oats, flour, pecans, brown sugar, cinnamon and salt in a large bowl. Stir in the melted butter until the mixture resembles a coarse crumble.
- Gently press the oat mixture onto the cut sides of each peach.
- Arrange the peaches in the baking dish. Bake until tender and the topping is golden brown, about 25 minutes. Let cool 15 minutes. Serve with ice cream and a drizzle of dulce de leche.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 206 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 2 g |
| Cholesterol | 23 mg |
| Sodium | 107 mg |