Oatmeal Peach Crumble Recipe

This oatmeal peach crumble recipe is naturally sweetened, making it perfect for dessert or breakfast! Juicy peaches, maple syrup, oats, and butter come together for a simple yet satisfying treat.

Church fellowship meals are always a lot of fun for us.

And group meals are even more fun when they have a theme!

As I watched the signup sheet for the “breakfast” themed meal fill up with cinnamon rolls and pancakes and French toast, I got more and more excited. Yum, yum, and yum!

The only thing about fellowship meals that I struggle with is the lack of produce. So, when deciding what I wanted to contribute, and with the last of my bulk purchase of peaches staring me in the face, I opted for this delicious oatmeal peach crumble recipe.

It was a hit at the fellowship meal, and I bet it will be a hit at your house too!

OATMEAL PEACH CRUMBLE RECIPE

Here’s why you should make this oatmeal peach crumble recipe, too.

• Easy to put together
• Very little hands-on time
• Made with mostly pantry staples
• Can be made with whatever fruit is in season
• Great warm from the oven or served cold
• You can eat it for breakfast, snacks, or dessert!

Serve yourself a scoop (or two!) of soft peaches with buttery crumble topping. Yum!

PEACH CRISP RECIPE INGREDIENTS

This easy-to-make dessert has just 7 simple ingredients.

• Ripe Peaches. Washed, pits removed, and sliced into eighths. You can substitute other fruits – berries, cherries, apples, and pears would all make a yummy crumble. You don’t need to peel the peaches before slicing them.
• Vanilla Extract. For depth of flavor. Here’s how you can make your own vanilla.
• Maple Syrup. Optional, depending on the sweetness of your fruit.
• Oats. I used old-fashioned oats for the base of the crumble.
• Salt. You can’t make a dessert without a bit of salt to bring out the sweetness!
• Cinnamon. The warm, cozy flavor goes perfectly with peaches and enhances their sweetness.
• Unsalted Butter. We’ll use both to cut into the crumble mixture and dot on top of the peach crumble.

If you’re going to use salt, make sure it’s a good one like Ava Jane’s Kitchen that doesn’t have microplastics! You can get a free 8oz. bag of sea salt right now (just pay shipping and handling!).

PEACH CRUMBLE RECIPE WITH CANNED PEACHES

Can you make this peach crumble recipe with canned peaches? What about frozen?

The answer is yes and yes!

To make peach crisp with canned peaches, make sure to drain them first (save the peach juices to use in smoothies!)

If you want to use frozen peaches, thaw them first to avoid a soggy peach crumble.

You’ll need about 6 cups of canned or frozen peaches to make the peach.crumble recipe.

Making the peach crumble recipe with canned peaches will give you a softer texture in the finished dish, but it still turns out yummy!

HOW TO MAKE PEACH CRUMBLE RECIPE

Follow these step-by-step instructions to make easy peach crumble!

Step 1. Preheat oven to 400 degrees.

Step 2. In a large mixing bowl, combine sliced peaches, vanilla, and maple syrup, if using. Set aside.

Step 3. In a separate medium bowl, combine oats, salt, and cinnamon. Cut in ¼ cup of butter using your fingers or a pastry cutter until the mixture resembles coarse breadcrumbs. The oats may cause large pieces to stick together, and that is fine.

If you don’t want to dirty the two bowls, it’s possible to mix it all up in the baking pan (careful of fruit spilling over). You can also layer the oatmeal mixture on top for a different texture (pictured above), instead of mixing it all up.

Step 4. Add the peaches to the oats and mix to combine well. Taste the mixture and add additional maple syrup if desired.

Step 5. Pour into a 9×13 baking dish and dot the top with the remaining ¼ cup of cubed butter.

Step 6. Cover the peach crisp recipe with aluminum foil and bake for 45-60 minutes, until the peaches are bubbling and soft and the oats are golden brown.

Serve warm with a scoop of Vanilla Ice Cream for an extra indulgent treat!

Store leftovers in the refrigerator in an airtight container for up to 4 days. Note that the streusel crumble topping will lose its crispness and have a softer texture after refrigerating.

MAKE PEACH CRUMBLE RECIPE WITHOUT THE OVEN

Instant Pot: Divide the peach crumble recipe between two 7” round baking dishes. Place the trivet inside the Instant Pot with 2 cups of water. Put one dish on top of the trivet. Cook on high pressure for 8 minutes, followed by a natural pressure release. Repeat with the second dish or freeze for a later date (you can also simply make a half batch).

Slow Cooker: Spray the inside of the slow cooker with non-stick cooking spray. Pour the peach crumble mixture into the slow cooker. Cook on high for 2 hours or low for 4 hours, until the peaches are tender.

PEACH.CRUMBLE RECIPE VARIATIONS

• Make a small batch. If you don’t have 12 peaches, the peach crumble recipe can easily be halved.
• Swap the fruit. Juicy fresh peaches are amazing here, but apples, apricots, plums, pears, strawberries, blueberries, rhubarb…just about any baking fruit would make an excellent substitution.
• Switch the extract. Lemon extract with apricots or almond extract with cherries would be really yummy combinations!
• Add chopped nuts for texture. Walnuts or pecans would be tasty!
• Use less maple syrup. The natural sugars in the fruit cause the peach crumble recipe to be sweet on its own, so the maple syrup isn’t necessary. However, it does add a nice touch of flavor. If your family is used to sweets, start with ⅓ cup on the first try and gradually reduce it by one or two tablespoons for each subsequent batch.

MACRO-FRIENDLY PEACH CRUMBLE RECIPE

If you’re working on some specific food goals, here’s how you can make this peach crumble recipe work for you.

Add more protein.

• Stir in a scoop of collagen or protein powder with the maple syrup.
• Add chopped nuts (1 Tablespoon of almonds will give you 2g of protein, and pecans or walnuts will add 1g each)
• Serve the peach crumble scooped over Greek yogurt – ½ cup will give you 6g of protein.

This is a carbohydrate-focused dessert, but that doesn’t mean it’s off-limits!.

To lower the carbs:

• Use half peaches and half a lower-carb fruit, like blueberries or strawberries.
• Use less maple syrup. Remember, you control the ingredients here, especially the sweetener.
• Cut the basic crumble recipe ingredients in half and have a larger proportion of fruit to crumble.

Keep your portions in check and make this yummy peach crisp recipe fit with your macros for the whole day.

RECIPE PEACH DESSERT FAQS

MORE YUMMY DESSERTS WITH FRUIT

• Slow Cooker Peach Cobbler
• Apple Oatmeal Breakfast Bars
• No Jello Strawberry Poke Cake
• Cheesecake Baked Apples
• Blueberry Pie