| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 25 min |
| Inactive: | 10 min |
| Cook: | 45 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 25 min |
| Inactive: | 10 min |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- Nonstick cooking spray
- 2 1/2 pounds ripe peaches, pitted and cut into large chunks
- 1 tablespoon cornstarch
- 1/2 cup plus 2 tablespoons sugar
- 3/4 cup all-purpose flour
- 2 tablespoons ground flax seed
- 1/4 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons reduced-fat buttermilk
- Non-fat vanilla yogurt or frozen yogurt, for serving, optional
Instructions
- Preheat the oven to 375 degrees F. Lightly coat eight 6-ounce ramekins with nonstick cooking spray and place on a rimmed baking sheet.
- Toss the peaches with the cornstarch and 2 tablespoons sugar in a large bowl. Let stand until juicy, about 10 minutes. Divide the peaches and juices among the ramekins.
- While the peaches sit, combine the flour, remaining 1/2 cup sugar, flax seed and salt. Cut in the butter, using a fork or pastry cutter, until the mixture forms medium-size crumbs. Stir in the buttermilk until well moistened and large clumps hold together.
- Sprinkle the topping evenly over the peaches. Bake until the fruit is bubbling and the topping is golden brown and crisp, 40 to 45 minutes. Serve warm or at room temperature with vanilla yogurt or frozen yogurt if desired.
Nutrition Facts
| Calories | 203 calorie |
| Total Fat | 6 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 12 milligrams |
| Sodium | 64 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 3 grams |
| Protein | 3 grams |
| Sugar | 25 grams |
| Calories | 203 calorie |
| Total Fat | 6 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 12 milligrams |
| Sodium | 64 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 3 grams |
| Protein | 3 grams |
| Sugar | 25 grams |
Reviews
I made this recipe but in 2 6×4 aluminum pans so I could freeze one. I also started with less than 21/2 lbs of peaches. Bythe time I peeled chopped I’m sure It was about half so I halved the sugar and cornstarch for them but made full recipe of crumble. SO good. I have already baked the frozen one, same temp just alittle longer. Turned out just as amazing. Thanks for recipe.
Was just about to start this recipe when I saw that it called for ground flaxseed, to which I, like many people, am very allergic. Can you suggest a substitution such as, perhaps, oats? Or maybe a substitution isn’t needed at all, it can just be eliminated.
Can gluten free flour be used in place of all-purpose?
Excellent! Easy and delicious. I used quick cook oats as well instead of flax seed. Make this regularly now.
Healthy, easy AND delicious!! Next time I might try substituting xylitol for the sugar (which you’d use less than what the recipe calls for sugar or it’ll be too sweet) and whole wheat pastry flour for some of the flour, just to make it even healthier. However, if you don’t change anything the recipe is delicious!
I loved it!!! I used quick oats instead flax seed, much better!
Was fantastic! How can you give a recipe 1 star because you don’t have flax seed?
Excellent! I made these last night w/peaches and nectarines….divine!