These peaches are a quick, single-serving version of a crumble. Once they’re baked, the flesh becomes velvety soft and juicy while the topping crisps up and gets nice and toasty! Serve these gluten free or vegan baked peaches as-is or with a dollop of sweetened yogurt or ice cream.
While shooting this video I was reminded how incredibly beautiful (and photogenic) the inside of a peach is. Which then got me thinking about one of my favorite childhood books, James and the Giant Peach. I loved imagining how awesome it would be to live inside a peach pit surrounded by as much juicy peach flesh as you could possibly eat. And of course, how delightful it would be to chat with a life-sized grasshopper. But I digress. Let’s get back to this simple and lovely recipe.
These peaches are sort of like a quick, single-serving version of a crumble. Once they’re baked, the flesh becomes velvety soft and juicy while the topping crisps up and gets nice and toasty. I love the combination of peaches and thyme so adding just a touch of thyme to the crumble mixture lends them a lovely herbaceous flavor. But, if you want to keep it a little more traditional, you could leave it out or use a 1/4 tsp cinnamon instead.
Hope you enjoy the video and the recipe if you happen to make it! In case you’d like a written version of the recipe, you can find it below.
Print
Baked Peaches with Almond Oat Crumble
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
These peaches are a quick, single-serving version of a crumble. Once they’re baked, the flesh becomes velvety soft and juicy while the topping crisps up and gets nice and toasty! Serve these gluten free or vegan baked peaches as-is or with a dollop of sweetened yogurt or ice cream.
Ingredients
- 2 large peaches
- 1/4 cup rolled oats
- 1/4 cup almond meal
- pinch of sea salt
- pinch of dried thyme leaves (optional but highly recommended)
- 2 tbsp cold vegan butter
- 1 tbsp maple syrup or honey
- sweetened vanilla yogurt or ice cream for serving, optional
Instructions
Preheat your oven to 375 degrees. Cut your two peaches in half and remove and discard the pits. Place the peach halves cut side up in a baking dish.
In a small bowl, stir together the oats, almond meal, salt, and thyme. Add the butter and maple syrup and mash them into the dry mixture. Since we’ve used a liquid sweetener it won’t be as crumbly as a typical crumb topping. Divide this mixture evenly between the four peach halves, covering the tops of each.
Put the peaches in a baking dish, Bake in your preheated 375 degree oven for 20-25 minutes or until the crumb topping is golden brown. Cool for at least 15 minutes before eating.
You can serve the peaches as-is or with sweetened yogurt or ice cream.
Notes
This will work with any stone fruits so feel free to use what you have! I happened to have 2 white peaches that needed to be eaten so that’s what I used for the recipe. Feel free to scale the recipe up accordingly depending on how many servings you’d like to make. These peaches are particularly lovely served warm with a bit of lightly sweetened yogurt or ice cream.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: dessert
