These peaches are decadent- however they don’t keep well, and they’re best eaten within 24 hours of baking, but I don’t think you’ll have a problem doing so. When peaches are fresh and in season, they just beg to be eaten like this. They’re not tidy to eat, but it’s worth it.
The first time I brought them somewhere, the adults dug into them before dinner because we just couldn’t help ourselves! That tells you how amazing they are.
Serve these on individual plates with a dollop of freshly whipped cream and dinner guests will be in awe. You can also use ice cream or yogurt. Maybe you’ll even sneak one over the kitchen sink when you catch a quite moment.
These are a great gluten-free dessert or breakfast option. Just double check that your flour blend and oats are certified gluten-free if that’s a dietary need in your house.
Baked Peach Halves
- 12 peaches cut in half and pitted
- 2 cups rolled oats*
- 1 1/2 cups sugar
- 1 cup flour this can be all purpose, whole wheat, buckwheat, GF blend
- 1 tsp cinnamon, ginger, OR cardamom OR a combo of all three
- 1 cup mixed nuts, seeds, or coconut
- 1 tsp salt
- 1 cup melted butter
- Preheat oven to 350F.
- Place prepared peaches, cut side up, in two 9×13 baking pans or a deep casserole dish.
- Mix together everything else but the butter.
- Stir in the butter and mix until crumbly.
- Mound each peach half with topping. gently pressing it into the fruit with cupped hands.
- Bake at 350F for about 45 minutes, until the peaches are soft and the topping is gently browned.
- Eat preferably while still warm, either quickly over the sink while no one notices or in a bowl with optional whip cream or ice cream. Or save some for breakfast and enjoy with yogurt.