Perfectly roasted peaches with an addicting oatmeal almond crumble.
It’s the last day of Peach Week! I hope you’ve all enjoyed my ode to the end of summer. Because in a blink of an eye the leaves will be bright red and orange, and we’ll all be wearing scarves and sweaters.
Oh my god. I have to start planning my apple picking outfits. There’s so little time!
What better way to end Peach Week than with a simple dish of roasted peaches and a crumble. If I can totally confess, I made this recipe a month ago, but the timing didn’t feel right.
Weeks went by and though the photos were a little messy, I couldn’t stop thinking about this crumble. It was so addicting. Something about the almonds and oatmeal that make for a crispy crunchy yet light and airy topping. So I pulled up the old photos and edited them the best I could.
Because sometimes, the messiest desserts are truly the tastiest.
Especially when you serve them with a scoop of vanilla ice cream and everything melts into a pile of gooey goodness.
I’m currently in Chicago doing some photography business with Ambitious Kitchen, so I’m keeping this post short and sweet. Happy, happy week to you all!
Preheat oven to 350°F. Line a flat bottomed glass pan with parchment paper. Set aside.
In a food processor, combine the flour, oatmeal, almonds, brown sugar, spices, and salt. Pulse until the almonds and oatmeal resemble small pebbles. Toss in the cubes of butter and pulse until only small pea-sized bits of butter remain. The consistency should be like wet sand that sticks to itself when you squeeze it together. If it’s too dry, add in up to 1 more tablespoon of butter.
Place the peach halves cut side up in the pan. Sprinkle about 2 tablespoons of crumble onto each peach. Place the pan on the lower rack of your oven and bake for 30-35 minutes, until the peaches are soft and the crumble is a nice golden brown.