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Peach Cobbler with Oatmeal Crumble

Peach Cobbler with Oatmeal Crumble: Your Summer Sweet Escape

Enjoy a delightful Peach Cobbler with Oatmeal Crumble, a perfect summer dessert capturing the essence of juicy peaches and crunchy oat topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 297
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 6 cups Peeled and Sliced Peaches Use ripe, freestone peaches for easier slicing and maximum flavor.
  • 1 cup Granulated Sugar Enhances sweetness and helps create a luscious syrup; coconut sugar can be used for a healthier option.
  • 2 tablespoons Cornstarch Thickens the peach juices into a glossy syrup; arrowroot can serve as an alternative if needed.
  • 2 tablespoons Lemon Juice Fresh lemon juice adds brightness and balances the sweetness of the peaches.
For the Crumble Topping
  • 2 cups Old-Fashioned Rolled Oats Provides the ideal texture and crunch; avoid quick oats for better results.
  • 1 cup All-Purpose Flour Binds the topping together; substitute with a gluten-free baking blend for a gluten-free option.
  • 1 cup Dark Brown Sugar Imparts rich flavor and moisture; light brown sugar can be used for a milder taste.
  • ½ cup Unsalted Butter Essential for a rich, toasted flavor; ensure it’s very cold and cubed for the best crumble texture.
  • 1 teaspoon Ground Cinnamon Adds warmth and depth; nutmeg can also be added for a unique twist.

Equipment

  • Ceramic Baking Dish
  • Mixing Bowl
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). In a deep ceramic baking dish, combine the peeled and sliced peaches with granulated sugar, lemon juice, and cornstarch. Gently toss the ingredients together until well coated and let sit for about 10 minutes.
  2. In a mixing bowl, add the old-fashioned rolled oats, all-purpose flour, dark brown sugar, and ground cinnamon, stirring until evenly combined. Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs with larger clusters.
  3. Spread the crumble topping evenly over the macerated peach mixture in the baking dish. Don't press it down; let it rest lightly on top.
  4. Bake for 40-45 minutes until the topping is golden-brown and juices are bubbling at the edges.
  5. Remove the cobbler from the oven and let it rest for about 15 minutes before serving to allow the syrup to thicken.

Nutrition

Serving: 1sliceCalories: 297kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 3gSugar: 20gVitamin A: 10IUVitamin C: 15mgCalcium: 3mgIron: 8mg

Notes

Serve warm with a scoop of vanilla ice cream or bourbon-infused whipped cream for added indulgence. Prepare crumble topping in advance for convenience.

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