Oh, sweet peaches.
Aren’t they just amazing? Seriously, there is nothing quite like a taste of a juicy, tree-ripened peach.
I decided to experiment with a baked peach dessert tonight. I enjoyed the results, and wanted to share! It was simple and easy. I didn’t use any flour, so it’s also a gluten free dessert option!
For this recipe I used 4 large, tree-ripened Idaho peaches. I will admit… I had 5 in my fruit bowl. But I thought there might be coming a moment (usually around 10:30pm) when this pregnant mama would be craving a fresh peach, so I decided to keep one out. Just in case.
For the Peach and Pecan Crumble:
Slice the peaches. You can keep the skins on (and I prefer it that way!), just cut them into bit-sized pieces so you’re not wrestling long pieces of peel into your mouth when you’re eating it later.
Fill an 8-inch pie plate or other baking dish with your peaches.
In a bowl, combine the butter, brown sugar, oats, chopped pecans, and cinnamon. Mix until well blended. (I used my hands because 1) my pastry blender is useless, and 2) it’s just sorta fun to get your hands in there.)
Drop chunks of the crumble topping evenly over the peaches.
Bake at 350 for 30-40 minutes. The peaches will be soft and the crumble will be crunchy!
Serve warm with maple whipping cream for a perfect late summer dessert.
For the maple whipping cream:
Combine one small carton of heavy whipping cream with a splash of vanilla extract (approx 1 tsp) and a blurb of pure maple syrup (approx. 1 Tbsp). I’m a very exact cook, can’t you tell?!
Beat the cream to your heart’s content. My heart’s content is usually when soft peaks form when you lift the beaters (turn them off first!). Share a beater with someone you love.
Below is the printable. Enjoy!
- 4 large, ripe peaches
- 6 tablespoons butter
- 1/2 cup chopped pecans
- 1/2 cup oats
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 small carton heavy whipping cream
- 1 tsp vanilla
- 1 Tbsp pure maple syrup
- Slice the peaches and cut into 1" pieces. Place into a buttered baking dish.
- Combine the butter, pecans, oats, brown sugar, and cinnamon.
- Drop clumps of the crumb topping all over the peaches.
- Bake at 350 for 30-40 minutes, until the peaches are soft and the the crumble topping is crunchy!
- Serve warm with a dollop of whipping cream.
- Beat the cream, vanilla, and maple syrup until soft peaks form. Lick the beaters, and serve atop Peach and Pecan Crumble!