Easy Baked Peaches With Crumb Topping
Baked peaches are a perfect way to use fresh peaches when they are in abundance. I make them extra special by filling them with a buttery, crispy crumb topping.
They are always best served hot, right out of the oven, with ice cream or whipped cream (like peaches and cream).
When selecting peaches, look for those that are soft to the touch but not mushy. They should be able to hold their shape while baking and not fall apart.
For the crumb topping, you’ll need flour, butter, brown sugar, rolled oats, and spices like cinnamon and ginger.
How It’s Made
Begin by preparing the peaches. Slice each one in half and remove the pits.
Use a small scoop or a melon baller to scoop away some of the center of each peach, making room for the crumb filling.
Place prepared peaches in a greased baking dish.
Note: If you want to make just one or two, cut the amount of filling that you make and bake in ramekins as shown below.
Prepare the crumb topping by mixing flour, brown sugar, oats, cinnamon, and ginger in a medium-size mixing bowl. Melt butter and add, then mix thoroughly until you have a bowl of small crumbs.
Bake for 25-30 minutes at 350 F. To test for doneness, look for the crumb topping to have browned and for the peach to feel nice and soft when you gently poke it with a toothpick.
Expert Tips and FAQs
Choose the best-tasting peaches you can find. If your peach doesn’t taste great before you bake it, it won’t be the best baked peach, either. Also, look for peaches that are soft to the touch but not mushy; they should be able to hold their shape while baking and not fall apart.
Store uneaten baked peaches in the refrigerator for up to 4 days and reheat in the microwave for about 30 seconds each before serving.
I love experimenting with spices in this recipe. I use cinnamon and ginger here, but cardamom, allspice, and cloves are also wonderful.
- Peach cookies
- Peach whipped cream
- Peach muffins
- Crumb topping
- Apple crumble pie
- Crumb cake
- Chantilly cream
Baked Peaches with Crumb Topping
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/3 cup unsalted butter melted
- 3 peaches sliced in half and pitted
- vanilla ice cream or whipped cream to taste
- Preheat oven to 350 F.
- In a medium-sized mixing bowl, mix flour, brown sugar, oats, cinnamon, and ginger.
- Add melted butter and mix thoroughly until you have a bowl of small crumbs.
- Using a melon baller or spoon, scoop out a little bit of the center of each peach half to increase the size of the hole the crumb filling will go into.
- Place the cut peaches into a greased baking dish, individual ramekins, or muffin tins.
- Stuff each peach half with crumbs.
- Sprinkle remaining crumbs on top of each peach half.
- Bake for 25 to 30 minutes or until the crumbs have browned and the peaches are soft but not falling apart.
- Serve hot, topped with whipped cream or ice cream.
- Choose the best-tasting peaches. If your peach doesn’t taste great before you bake it, it won’t be the best baked peach, either.
- Experiment with other spices in the crumb topping. I use cinnamon and ginger, but cardamom, allspice, and cloves would also be wonderful.
- Put the peaches in the oven while you are eating dinner so they are ready just in time for dessert.
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