These baked peaches with crumble topping are a fun twist on a traditional crisp or crumble. Baking the peaches means they are full of sweetness, and the oat and quinoa topping gives a nice crunch. A vegetarian, gluten free (use certified oats) and low histamine recipe.
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Why this recipe is so good
Perfect sweetness - peaches are such a delicious summer fruit, and baking them brings out the flavour even more.
Gluten free recipe - these baked peaches can be gluten free using certified oats for that dietary requirement.
Easy to make - a very simple recipe perfect for a weekend afternoon!
Ingredients
This recipe uses typical crisp ingredients, and fresh juicy peaches. You will need:
- Peaches: make sure they are ripe, as this will ensure they are full of flavour. Depending on whether you are serving with other dishes or not, I would suggest one peach per person. Unless you are hungry of course . . .
- Oats: the main ingredient of the crumble topping. Use gluten free such as the Bob's Red Mill organic gluten free old fashioned oats if required.
- Quinoa: you can do all oats, but the quinoa gives a nice nutty flavour to the topping (and is a good source of plant-based protein too!).
- Pumpkin seeds: add a nice crunch to the topping. I like Terrasoul organic pumpkin seeds.
- Desiccated coconut: for a hint of creaminess. If you are using larger flakes, you may wish to pulse blend so they are smaller in size.
- Honey: to sweeten the crumble topping. Using a runny honey is the easiest option.
- Butter: use the type that works best for you, preferably with as few additives as possible.
- Ginger and cardamom: optional, for a hint of spice if you would like it.
Variations on ingredients
I haven't tried it myself, as the quinoa gives a nice flavour, but I think all oats would work equally well if you prefer.
Not keen on pumpkin seeds? Simply leave out or swap for another nut or seed (check histamine levels if you are on a low histamine diet).
Maple syrup can be used in place of honey if you prefer.
If you like a hint of spice, then a teaspoon of cardamom added to the oat topping would be lovely. Or cinnamon if you tolerate (debated as to whether it is low histamine or not).
Step by step instructions
A very simple fall recipe, and one that kids can help make too (obviously watch them around the oven!). But stirring the oat mixture is always something my nieces love to do, and putting it into the peaches is a fun (but messy!) job they really enjoy.
1. Cook the quinoa according to packet instructions. It usually takes 12-15 minutes.
2. Slice the peaches in half, and remove the stone. Then scoop out a little of the filling so you have room for the oat crumble topping. Drizzle the peaches with butter and honey, and then place on a lined baking tray. Bake for 25 minutes.
3. While the peaches are baking make your oat / quinoa topping. Combine all ingredients in a bowl and stir well to combine so that it becomes a slightly sticky consistency.
4. Spoon the mixture into your peaches and bake for around 10-12 minutes. The topping should be light golden brown. Then transfer to your plates and enjoy!
Recipe notes and tips
- Make sure the peaches are sufficiently ripe so they are full of flavour.
- Add other (low histamine, if required) nuts and seeds to the oat mixture, if you like a heartier topping.
- Fancy a hint of spice? A sprinkle of cardamom would be lovely and very 'fall' as well.
- Some people on a low histamine diet do OK with the Haagen Daaz vanilla ice cream, which would work perfectly with the peaches. Check ingredients before trying though.
- This isn't a perfect looking recipe! The topping is a bit messy but that's part of the fun. It's taste that matters right?!
- Not a fan of peaches? See below for a crumble topped baked apples recipe.
More desserts to enjoy
Lots of fun ideas for desserts for all the family:
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📖 Recipe
Baked peaches with crumble topping
Ingredients
- 3 peaches
- ¼ cup oats gf if required
- ⅛ cup quinoa (dry weight)
- 1 tablespoon pumpkin seeds
- ½ tablespoon desiccated coconut
- 1 tablespoon butter melted, divided
- 1 tablespoon honey divided
- ½ teaspoon ginger powder optional
- ½ teaspoon cardamom optional
Instructions
- Cook the quinoa according to packet instructions.
- While the quinoa is cooking pre-heat the oven to 180C and line a baking tray with parchment paper.
- De-stone the peaches and scoop out a small amount of the flesh so you have space to add the filling. Place on your baking tray skin side down. Drizzle with about half a tablespoon of melted butter and half a tablespoon of honey. Bake for 25 minutes.
- Combine the oats, cooked quinoa, pumpkin seeds, coconut, ginger and cardamom (if using) and remaining honey and melted butter in a bowl. Stir to combine, and then spoon into the peaches. Cook for ten minutes or until the crumble mixture turns light golden brown.
Notes
- Use ripe peaches for the perfect sweetness.
- Ensure you use gluten-free oats to be compliant with that dietary requirement.
All ingredients score 0 on the SIGHI list, with the exception of:
- honey scores 0 but has a note: 'To be debated. Uneven. Naturally contains benzoic acid'
- ginger scores 1.
- cardamom scores 0, but has a note stating that some varieties may not be tolerated.
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