Baked Peaches with Crumble Topping

5 from 1 vote

These crumble topped baked peaches are full of flavor and so perfect as a fall recipe. The topping has just the right amount of sweetness, with a slightly crisp texture and the juicy peaches are baked to gooey perfection. Makes 6 half peaches.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert, Snack, Sweet treat

Cuisine: American, British

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 196kcal

Author: Claire

Ingredients

3 peaches
¼ cup oats gluten free, 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 ground ginger optional
½ teaspoon cardamom optional

US Customary - Metric

Instructions

Cook the quinoa according to packet instructions.
While the quinoa is cooking pre-heat the oven to 360F / 180C and line a baking sheet 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 sheet 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 juicy peaches for the perfect sweetness.
Ensure you use gluten-free oats to be compliant with that dietary requirement.
Nutritional information is auto-generated and should be understood to be an estimate.

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