These peaches are baked with an oat strussel stuffed right inside. They are great for any time of the day, and a snap to make!
Try having them for an upgrade to your morning bowl of oatmeal, brown sugar and fruit, a delicious healthy snack, or served a la mode for an irresistible dessert.
This quick and simple version to a peach crisp is great for individual servings and is prepared in minutes!
3 very ripe peaches (you can also use canned peach halves)
1 cup all-purpose flour
1 cup light brown sugar
1 cup quick cooking oats
1/2 teaspoon cinnamon
1/2 cup unsalted butter, softened (plus extra for pan)
vanilla ice cream (optional)
Preheat the oven to 350 degrees F.
Cut peaches in half using a sharp knife and scoop out the pits with a melon baller or spoon, creating a well for your oat topping (make sure peaches are very ripe!).
Note: You can also use canned peach halves and skip this step. Canned peaches are a nice alternative because they bake quicker and are more tender than fresh peaches.
Combine flour, sugar, oats, cinnamon, and butter in large bowl and combine with a fork or your fingers, until butter is evenly distributed and mixture is crumbly. Set aside.
Butter the bottom of a baking dish. My peaches fit perfectly in a 7x13 glass baking dish.
Butter the entire outside skin.
Place peaches, cut side facing up, in shallow baking dish. Spoon about 1/2 cup oat topping into peach, creating a mound on top.
Bake for about 30-35 minutes (20 minutes for canned peaches), until peaches are tender and topping is slightly browned.
Serve warm or at room temperature. Top with a scoop of vanilla ice cream, and even drizzle with caramel sauce for a true peach crisp!