Description
Juicy peaches coated in cinnamon and vanilla, baked under a golden oat streusel that crackles with each spoonful, revealing bubbling, fragrant fruit
Ingredients
- 6 cups sliced peaches
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cubed
Instructions
- Preheat oven to 375°F.
- In a large bowl, toss peaches with granulated sugar, brown sugar, cinnamon, lemon juice, vanilla extract, and cornstarch until evenly coated.
- Transfer peach mixture to a 9-inch baking dish and spread into an even layer.
- In a separate bowl, combine flour, oats, brown sugar, granulated sugar, cinnamon, and salt.
- Cut chilled butter into the oat mixture using a pastry cutter or fork until pea-sized crumbs form.
- Sprinkle topping evenly over the peaches.
- Bake for 35 to 40 minutes or until topping is golden and peach filling is bubbly.
- Let cool slightly before serving warm.
Notes
- For extra richness, top with a scoop of vanilla ice cream when serving.
- Store leftovers covered in the refrigerator for up to 3 days.
- Peaches can be substituted with nectarines or a mix of berries.
- To make it gluten-free, replace flour with almond flour or a gluten-free flour blend.