A lightened up version of traditional peach cobbler, this Peach Crumble is the perfect ending to any summer meal!
I love summertime because there are so many fresh fruits and vegetables in season! Right now one of my favorites is at peak production – peaches! I like eating peaches all by themselves, but using them in a variety of ways makes me truly love them! From blending them in a smoothie, adding slices to my salad, or dicing some up for a salsa – you can’t go wrong with peaches!
One of my peach weaknesses is peach cobbler. My dad makes a killer dutch oven peach cobbler. The only thing is, it isn’t the healthiest (insert sad face). So despite this peach cobbler addiction, I have found a healthier alternative to that diet busting peach cobbler that I always want to gobble down. This peach crumble is still a dessert recipe and should be eaten in moderation, but it is better than the traditional version (tastes just as good – or even better!). By using an oat crumble as the topping instead of a dough, you save nearly 150 calories and over 30 grams of sugar, while increasing fiber and other nutrients! This treat will be a great finish to any summer meal.
- 4 cups fresh, frozen, or canned peaches, peeled and sliced
- 1 TBS sugar
- 1 TBS whole wheat flour
- 1 TBS orange juice
- Crumble topping* (recipe below)
- ¾ cup old fashioned oats
- ⅓ cup nuts, chopped
- ¼ cup brown sugar
- ¼ cup whole wheat flour
- ½ tsp ground cinnamon
- 2 TBS canola oil (can sub in coconut oil)
- Combine the oats, nuts, brown sugar, flour, and cinnamon in a medium bowl. Stir until well combined.
- Drizzle oil over the dry ingredients and stir until evenly moistened.
- Preheat oven to 400 degrees F. Coat 8 X 8 in baking dish with non-stick cooking spray.
- Combine the sugar, flour and orange juice; add peaches and toss well, coating the peaches evenly.
- Pour the peach mixture in prepared baking dish. Top with crumble topping.
- Bake for 20-25 minutes, or until the top is browned and the filling is bubbling. Let stand at least 10 minutes before serving.
TIP: Make extra crumble and use it in another recipe! Cover and refrigerate for 1 week or freeze up to 1 month.