Stuffed Peaches with Brown Sugar Oat Crumble
Faith Kennedy
8
20 minutes
40 minutes
503
American
Dessert
When peaches are at their peak, there's not much they need to become something special. This recipe keeps things simple by letting the fruit shine beneath a buttery oat crumble that turns crisp and golden as it bakes. Everything comes together in a cast iron skillet, where the peaches soften into a jammy, caramelized dessert that's just begging for a scoop of vanilla ice cream.
Perfect for late summer gatherings or a quiet evening on the porch, this is one of those recipes you'll find yourself making again and again.
Ingredients
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No 8 Skillet
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6 to 8 ripe peaches, halved and pitted
2 cups old-fashioned oats
1 cup all-purpose flour
1 cup unsalted butter, melted
½ cup brown sugar
½ cup granulated sugar
1 tablespoon vanilla extract
Pinch of salt
1 teaspoon ground cinnamon (optional)
Butter for the pan
Directions
Preheat your oven to 350°F.
Slice each peach in half and remove the pits. Arrange the peach halves cut-side up, fitting them snugly together in a cast iron skillet.
Slice each peach in half and remove the pits. Butter the pan, and arrange the peach halves cut-side up, fitting them snugly together in a cast iron skillet.
Generously fill the center of each peach half with the crumble mixture. Don't worry if some spills over into the skillet, that will become nicely crisp as it bakes.
Bake for 40–50 minutes, or until the crumble is golden brown and the peaches are tender enough to be easily pierced with a fork.
Let cool for a few minutes before serving.
Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or both for the ultimate summer dessert.
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