{"id":17807,"date":"2020-07-20T13:59:41","date_gmt":"2020-07-20T18:59:41","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=17807"},"modified":"2021-06-22T10:58:45","modified_gmt":"2021-06-22T15:58:45","slug":"simple-stuffed-peach-crumble","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/simple-stuffed-peach-crumble\/","title":{"rendered":"Easy Baked Peaches With Crumb Topping"},"content":{"rendered":"\n

Baked peaches are a perfect way to use fresh peaches when they are in abundance. I make them extra special by filling them with a buttery, crispy crumb topping.<\/p>\n\n\n\n

\"Baked<\/figure><\/div>\n\n\n\n

They are always best served hot, right out of the oven, with ice cream or whipped cream (like peaches and cream<\/a>).<\/p>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n\n

When selecting peaches, look for those that are soft to the touch but not mushy<\/strong>. They should be able to hold their shape while baking and not fall apart.<\/p>\n\n\n\n

For the crumb topping, you’ll need flour, butter, brown sugar, rolled oats, and spices like cinnamon and ginger.<\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

Begin by preparing the peaches. Slice each one in half and remove the pits.<\/p>\n\n\n\n

\"Peaches<\/figure><\/div>\n\n\n\n

Use a small scoop or a melon baller to scoop away some of the center of each peach, making room for the crumb filling.<\/p>\n\n\n\n

\"Peaches<\/figure><\/div>\n\n\n\n

Place prepared peaches in a greased baking dish.<\/p>\n\n\n\n

\"Sliced<\/figure><\/div>\n\n\n\n

Note:<\/strong> If you want to make just one or two, cut the amount of filling that you make and bake in ramekins as shown below.<\/p>\n\n\n\n

\"overhead<\/a><\/figure><\/div>\n\n\n\n

Prepare the crumb topping<\/a> by mixing flour, brown sugar, oats, cinnamon, and ginger in a medium-size mixing bowl. Melt butter and add, then mix thoroughly until you have a bowl of small crumbs.<\/p>\n\n\n\n

Fill prepared peach halves generously with this crumb topping, letting some spill over onto the tops of the peaches. (This is the same topping that I use on my apple crumble pie<\/a> and my crumb cake<\/a>!)<\/p>\n\n\n\n

\"Filling<\/figure><\/div>\n\n\n\n

Bake for 25-30 minutes at 350 F. To test for doneness, look for the crumb topping to have browned and for the peach to feel nice and soft when you gently poke it with a toothpick.<\/p>\n\n\n\n

Serve hot right out of the oven<\/strong> with vanilla ice cream or chantilly cream<\/a> (sweetened whipped cream). You can also drizzle with caramel sauce or dulce de leche<\/a>.<\/p>\n\n\n\n

\"Baked<\/figure><\/div>\n\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n
\"Baked<\/a><\/figure><\/div>\n\n\n\n
Which peaches should I choose for this recipe?<\/strong>

Choose the best-tasting peaches you can find. If your peach doesn’t taste great before you bake it, it won’t be the best baked peach, either. Also, look for peaches that are soft to the touch but not mushy; they should be able to hold their shape while baking and not fall apart.<\/p> <\/div>

How do I store leftovers?<\/strong>

Store uneaten baked peaches in the refrigerator for up to 4 days and reheat in the microwave for about 30 seconds each before serving.<\/p> <\/div>

What other spices do you recommend for the crumb topping?<\/strong>

I love experimenting with spices in this recipe. I use cinnamon and ginger here, but cardamom, allspice, and cloves are also wonderful.<\/p> <\/div>

Can I fill the peaches with something other than crumb topping?<\/strong>

Try filling the baked peaches with cookie dough<\/a> or brownie<\/a> batter! They come out so good that way!<\/p> <\/div> <\/div>\n\n\n\n