Streusel Stuffed Peaches

1953 with larger text
Here in Arizona we are still in the midst of a long, hot summer, but I know that Fall is just around the corner. I see apple crisps, pumpkin spice lattes, boots and scarves in my near future. I can’t wait! I figured that I should share this recipe now before peaches are gone and summer is just a memory.
I like to think of this as an updated version of a peach crisp. I filled fresh, ripe peaches with a sweet, nut studded streusel and then baked them until warm and fragrant. This recipe can easily be scaled down to feed two people or doubled (tripled even!) to feed a crowd. They are a pretty and unique way to serve a summer dessert. I highly recommend topping them with a scoop of vanilla ice cream while they are still warm. The tender peach, melty ice cream and crisp, buttery filling are perfection!1968 edited
Streusel Stuffed Peaches
Makes 4 half peach servings

2 ripe, firm peaches, halved and pitted
2 tablespoons all-purpose flour
3 tablespoons brown sugar
1 tablespoon granulated sugar
1/8 teaspoon cinnamon
1/8 teaspoon salt
2 or 3 tablespoons chopped pecans
1/4 cup oats (quick cooking or regular)
2 tablespoons cold, diced butter

Preheat oven to 350 degrees. Butter a baking dish that is big enough to hold all of your peaches and set aside.

Using a melon baller, scoop out and discard the red flesh from the center of each peach. Place peaches cut side up in your baking dish.

In a mixer fitted with the paddle attachment, combine flour, sugars, cinnamon, salt, pecans and oats. Add in diced butter, and mix on low until the mixture is crumbly and the butter is the size of peas.

Fill the center of each peach with the crumb mixture. I used about 2 tablespoons of filling per peach half.

Bake peaches for 35-45 minutes, until the topping is lightly browned and the peaches have softened but are still holding their shape.

Allow to cool slightly before topping with ice cream and serving.
1967 edited

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