Golden Peach Crumble with Almond Oat Topping
Juicy peaches baked under a buttery, crunchy almond-oat topping—the ultimate summer dessert.
- Prep15 min
- Cook45 min
- Total55 min
- DifficultyEasy
- Servings8
This is the kind of dessert that makes summer unforgettable. Sweet, ripe peaches bubble beneath a golden, buttery crust that shatters with every spoonful. Serve it warm with a scoop of vanilla ice cream, and you have pure happiness in a bowl.
The topping is what sets this apart: a mix of oats, sliced almonds, and cold butter creates large, craggy crumbles that turn perfectly crisp in the oven. It's simple to put together, yet tastes like something from a fancy bakery.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Butter a 9x12-inch baking dish.
- Blanch the peaches: place them in boiling water for 1 minute or until the skins slip off easily, then transfer immediately to cold water. Peel, pit, and slice into 1/2-inch thick pieces. Put the slices in a large bowl and toss with the lemon juice.
- In a small bowl, whisk together 1/4 cup sugar and 1/4 cup flour. Add this mixture to the peaches and toss until the fruit is evenly coated. Spread the fruit in the buttered baking dish.
- In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup sugar, 1/3 cup brown sugar, and the salt. Pulse a few times to mix. Add the cold butter cubes and pulse until the mixture looks like coarse meal with pea-sized bits of butter.
- Transfer the mixture to a bowl. Add the oats and mix with your hands to form large crumbles. Stir in 1/2 cup of the sliced almonds.
- Scatter the topping evenly over the fruit. Sprinkle the remaining 1/2 cup almonds on top. Bake for 45 minutes at 350°F, until the top is golden and the fruit is bubbling at the edges.
- Let cool slightly before serving. Enjoy warm, ideally with vanilla ice cream.
💡 Tips
- If using frozen peaches, skip the blanching step and thaw them slightly before mixing.
- For extra crunch, toast the almonds lightly before adding.
- Serve warm; the crisp is best fresh out of the oven.
Inspired by a recipe from Natasha's Kitchen