This dessert amplifies the already in-season, ripe peaches and fills them with a brown sugar streusel. Warm and baked, this just begs for vanilla ice cream to melt on top of it. A few, pantry-staple ingredients make this mostly-fruit dessert feel wholesome. Free of gluten, dairy, eggs, soy, peanut and tree nuts. Top 8 free and vegan too!
I don’t know about you, but peaches are at the peak right now in Utah. They’re cheap, abundant and so darn sweet. I love it when the skin so easily peels off because it’s at the height of ripeness. It’s one of the few fruits I could eat until I’m about sick.
Last year, I was brave and learned how to can them. I must have been a bit adventurous because we still have a bunch left. Since I don’t need to be canning them, but still want them in my life as much as possible, I decided to do a simple dessert with them being the star.
Like juicy peaches need much dressing up, but I think I managed to make them feel even more homemade and comforting. The simple streusel is fast to whip up and the only hard part is waiting for the peaches to cook!
This would be great for your Labor-Day desserts, or just any day until peaches are absolutely out of season. I think I might try and sneak this recipe in at least one more time!
Speaking of Labor Day–do you guys have anything fun planned? I so badly wanted to get this recipe up early, especially for you East Coasters, so that you could have this in case you wanted to make it for your Labor Day get togethers, but one of my fav things to do on a holiday is SLEEP IN.
Now we’re getting ready to go fishing, and will have some friends and my sister over later for a BBQ. We’re keeping it simple with sides like corn on the cob and watermelon. One of my fav things to grill is The Best Lemon Grilled Chicken in case you need a main dish idea too!
I’ll try to share a pic of us fishing on Instagram so be sure to check me out there later today.
Whether your day off including making this divine dessert, fishing or just sleeping–I hope you have a wonder day off dear readers!
- 2 large or 3 medium ripe firm peaches, halved and pitted
- 2 Tablespoons gluten-free flour
- 3 Tablespoons brown sugar
- 1 Tablespoon sugar
- ⅛ teaspoon cinnamon
- ⅛ teaspoon salt
- ¼ cup oats (quick cooking or regular--as long as they're certified gluten-free)
- 2 Tablespoons chilled coconut oil
- Dairy-free vanilla ice cream, for serving
- Preheat your oven to 350 degrees F. Grease a baking dish with non-stick cooking spray. (I did a 9x9 square glass pan, but use whatever will fit your peaches.)
- Using a melon baller, or small spoon, scoop out and discard the red flesh from the center of each of the halved peaches. You want enough space for the streusel, but you don't want to waste too much of the good flesh either. Be sure that there is enough flesh to help the peach keep it's shape too.
- Place the peaches cut side up in your dish.
- In a small bowl, mix together the flour, sugars, cinnamon, salt and oats. Use a fork to stir, until the mixture becomes crumbly, like sand.
- Fill the center of each peach with the streusel mixture.
- Bake for 35-45 minutes, or until the topping is lightly browned and the peaches are soft. Be sure that no streusel falls on the pan, as it will burn.
- Let cool slightly, then serve with an allergy-friendly vanilla ice cream.
Adapted from: CelebratingSweets.com
Don’t forget to pin this so you don’t lose it!