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    Home » Recipes » Desserts

    Published: Sep 19, 2021 · Modified: Jan 14, 2023 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

    Baked Peaches with Crumble topping

    Jump to Recipe Print Recipe

    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.

    baked peaches with a crumble topping on a white plate.

    Juicy peaches are always delicious, and baking them brings out even more sweetness. So delicious and equally perfect as a summer or winter dessert.

    Love a cozy dessert? My oat milk rice pudding is such a family favorite and I think you'll love it too! And for a super simple idea, do have a peek at my spiced air fryer pears!

    Jump to:
    • ⭐ Why this recipe is so good
    • 🍑 Ingredients
    • 📖 Variations on ingredients
    • 🔪 Step by step instructions
    • 💭 Recipe notes and tips
    • 🥣 More tasty desserts
    • 📖 Recipe
    • 💬 Comments

    ⭐ 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

    individually labelled peaches, oats, quinoa, pumpkin seeds, coconut and honey.

    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

    Making this baked peaches with a crumble topping is very simple, with just a few steps:

    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.

    collage of making quinoa, peaches on a baking tray, oat topping and peaches stuffed with crumble topping on a baking tray.

    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.
    four baked peaches with a crumble topping on a white plate.

    🥣 More tasty desserts

    Lots of fun ideas for desserts for all the family with these recent recipes:

    • spoonful of honey cake above a mug cake garnished with berries on a blue cloth.
      Honey Mug Cake (Dairy and Egg Free)
    • two pear halves on a white plate on a blue cloth next to pears.
      Easy Air Fryer Pears (Vegan)
    • oat milk rice pudding in a cream bowl on a beige cloth next to pears and a spoon.
      Oat Milk Rice Pudding (Refined Sugar Free)
    • mango compote in a glass jar with a spoon in it on a white plate.
      Easy Mango Compote

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you've tried the recipe!

    📖 Recipe

    baked peaches with crumble topping on a white plate.

    Baked Peaches with Crumble Topping

    Claire
    These crumble topped baked peaches are full of flavour and so perfect as a fall recipe. The topping has just the right amount of sweetness, with a slightly crisp texture and the peaches are baked to gooey perfection. Makes 6 half peaches.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Dessert, Snack, Sweet treat
    Cuisine American, British
    Servings 3 servings
    Calories 196 kcal

    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.
     
    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
    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.

    Nutrition

    Calories: 196kcalCarbohydrates: 31gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 10mgSodium: 51mgPotassium: 292mgFiber: 4gSugar: 19gVitamin A: 607IUVitamin C: 6mgCalcium: 18mgIron: 2mg
    Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

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