Around here we tend to stay on the pretty straight and narrow when it comes to healthy eating, but that doesn't mean that we can't stray from the path every once in a while. Especially as the weather starts to cool off a little and it is tolerable to turn on the oven again.
Here's a nice and easy fresh peach recipe for dessert that comes together quickly. With it's warm spices, bubbly filling and the crunch of the crumble this makes a delicious treat, especially when guests come for a visit. It's sweet crunch brings back memories of the good old days before homemade desserts every Sunday became more of a thing of the past.
A good friend shared this recipe and made hers with strawberries and rhubarb, but peaches are in season (and that means I absolutely have to go pick them myself, right?!). She also suggested blueberries with a fresh squeeze of lemon, pears with vanilla or apples, nuts and raisins. See what's in season where you are and try something different.
After going peach picking this past weekend with the family I decided to test out this recipe, and boy was it good!
- 1 cup brown sugar
- 1 cup quick cooking, rolled oats
- 1 1/2 cup flour
- 1 cup unsalted butter, softened
- 1 Tablespoon Organic Vietnamese Cinnamon Powder
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Vanilla Extract
- 5-6 medium peaches, peeled and sliced
- 3 Tablespoons all purpose flour
- 1 teaspoon Organic Vietnamese Cinnamon Powder
- Preheat oven to 375 degrees
- Spray a 9x13" pan with pan spray
- In a medium bowl, combine all of the ingredients for the crumble
- With a fork or pastry cutter, work the ingredients together until they become crumbs
- In a large bowl, combine the peaches and vanilla extract, toss to coat
- Add the other filling ingredients and toss together with the flour, cinnamon and nutmeg until the peaches are coated.
- Arrange the peaches completely covering the bottom of the pan
- Sprinkle the crumble evenly across the top of the peaches
- Bake at 375 degrees for 45 minutes
- Serve warm