Move over watermelon, because peaches are my favorite summer fruit! One of the biggest culprits of my Freshman 15 in college was a peach cobbler in our all-you-can-eat dining hall. After stuffing my face at the buffet, I’d finish my meal with a bowl of cobbler topped with soft serve vanilla ice-cream. Good times.
Clearly my tastes haven’t changed because here I am with a recipe for the most delicious baked peaches topped with crisp. (Do you know the difference between cobbler, crisps, and crumbles? I definitely had to look it up.) Though my version is healthier than what they served in the dining hall, it’s equally, if not more delicious!
- 3 peaches (sliced and pitted)
- 3/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup rolled oats
- 1/2 tsp cinnamon
- 1/3 cup unsalted butter (melted)
- Preheat oven to 350 degrees
- Make topping: In a medium bowl, combine flour, brown sugar, rolled oats, and cinnamon.
- Pour in melted butter and mix until mixture resembles course crumbs.
- Use a melon baller or spoon to scoop out a little bit of the peach center to make room for the filling.
- Place the halved peaches onto a baking sheet lined with parchment paper or silpat.
- Divide the filling evenly between the peach halves (approximately one tablespoon each).
- Bake for 25 – 30 mins until topping is golden brown and peaches are soft.
- Serve warm and top with ice-cream.