Clean Peach Crumble

An easy summer recipe full of juicy peaches and a thick oat crumb topping. Despite its sweet buttery flavor, it’s still secretly skinny & completely healthy!

 

 

Every spring, I count down the days until summer the way a little kid eagerly eats chocolate out of an Advent calendar to cross off the nights until Christmas Eve. No, I’m not waiting to grill dinner on the 4th of July, and I’m not even drooling over chocolate desserts to celebrate my birthday. Instead, I turn giddy with excitement over…  

 

Peach season.

 

 

As soon as grocery stores advertize peaches as $0.99 per pound, my mom and I stock up as if we’re preparing for a fruit Armageddon. She and I buy them 6 at a time, basically on a weekly basis. We rarely nibble on them fresh, practically swatting at my dad and guy if they reach for one as a snack, and always slice them up to bake my grandma’s peach pie.

 

Mom saved Grandma’s recipe, a family secret, on a large handwritten index card, yellowing and fading with age, in a manila folder in her kitchen cupboards. But she’s baked it so many times that she rarely pulls it down to consult the measurements anymore!

 

 

With the two of us working together, Mom on the no-roll shortbread crust and me on the juicy filling, we can assemble the pie and pop it in the oven in less than 20 minutes. Between the four of us—Mom, Dad, my brother, and me—we can easily polish off the entire dessert in a single night. No shame!

 

However, that rich buttery shortbread crust sometimes tastes a little too heavy, especially after grilling burgers for dinner! So this past week, I decided to skip the crust and created a crumble instead with a similar summery filling and sweet oat topping.

 

 

My resulting Clean Peach Crumble disappeared just as quickly as Grandma’s special pie! Just like in her dessert, I sprinkled a really thick layer of sweet crumbs—basically the best part!—on top of the soft fruit. But unlike Grandma’s pie, my crumble is clean-eating friendly, with gluten-free and vegan options too. It’s the sweetest way to eat your daily servings of fruit!

 

 

The filling consists of just 4 ingredients: peaches, cornstarch, cinnamon, and almond extract. The almond extract was one of Grandma’s secrets in her pie filling, and it lends a subtle sweetness to the peaches. I promise they don’t taste nutty at all!

 

With my peaches overly ripe, I decided against adding any extra sweetener to the filling. If yours aren’t quite as juicy, feel free to mix in a few teaspoons of agave or honey (or brown sugar, but then it wouldn’t be clean-eating anymore).

 

 

The crumble topping is unbelievably simple—even more so than the filling! Many crumb toppings call for cutting cold butter into the oats and flour, but I felt lazy and opted for melted butter instead. It’s so much easier to mix into the dry ingredients!

 

Because of the liquid agave, this crumb topping is initially much moister than your typical recipe, and it will probably stick to your fingers when you sprinkle it over the filling. But don’t worry—it still crisps up in the oven the same way your traditional brown and white sugar crumb toppings do. It’s the perfect textural contrast to the soft fruit beneath!

 

 

Naturally sweet and lightly spiced, my healthier Clean Peach Crumble tastes like the epitome of summer, reminiscent of sun-kissed skin, lazy backyard barbeques, and warm starry-skied nights. Topped with a little vanilla ice cream, it’s a positively irresistible sweet and luscious treat!

 

Trust me, I would know… I shamelessly savored 3 slices in a single day!

 

 

P.S. Don’t forget to enter my CVS Gold Emblem Abound Giveaway before July 9! With so many healthy snacks to win, you don’t want to miss it!

 

Clean Peach Crumble

Yield: 9 slices

Serving Size: 1 slice

Clean Peach Crumble

This easy dessert tastes exactly like summer! Soft juicy peaches with a thick oaty crumb topping… Served with a scoop of vanilla ice cream, this healthy crumble is an irresistible summer treat!

4 extra large peaches, diced (or 5-6 medium)
2 tbsp cornstarch
1 ½ tsp almond extract
1 tsp ground cinnamon, divided
¾ c old-fashioned oats (gluten-free if necessary)
¼ c whole wheat flour (or millet flour)
2 tbsp agave
2 tbsp unsalted butter, melted (or margarine)

  1. Preheat the oven to 350°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
  2. In a medium bowl, toss together the diced peaches, cornstarch, almond extract, and ¼ teaspoon cinnamon until thoroughly combined.
  3. In a separate bowl, mix together the oats, flour, and remaining cinnamon. Add in the agave and butter, mixing until completely incorporated.
  4. Spread the peach mixture into the prepared pan, and evenly sprinkle the oat crumbs on top. Bake at 350°F for 35-45 minutes, or until the peach juice is bubbling and the oat mixture turns crunchy. Cool completely to room temperature. For best results, let the crumble rest for 2 hours after coming to room temperature before serving to allow the juices to thicken.
© Amys Healthy Baking. Recipe and all images protected. Please obtain my written permission before using images. If republishing this recipe, please rewrite it in your own words or link back to this post.
http://amyshealthybaking.com/blog/2014/07/05/clean-peach-crumble/

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Comments

  1. Kaylin @ Enticing Healthy Eating says on July 5, 2014 at 7:50 pm

    The way you talk about how you and your mother stock up on peaches sounds like me and my mother with blueberries when they’re in season every year at our Farmer’s Market. We just got the LAST visit to our blueberry guy this year today when we visited the market this morning. He said he was all done for the year and my heart was crushed…haha. So we bought many to stock up today! Delicious looking crumble! Maybe I should try it with blueberries. :)

    • Amy says on July 5, 2014 at 7:54 pm

      Kaylin, that sounds like such a special experience with your mother! I can’t imagine how hard that must be to hear his blueberry season is already over… It’s barely July, and that’s when I assume blueberry season starts! Too funny you mentioned making this crumble with blueberries — I nearly added some in myself to make it a blueberry peach crumble! ;)

  2. Mary Frances says on July 6, 2014 at 12:54 pm

    True that about the peaches! We got back from my grandparent’s lakehouse after the 4th and the first thing I wanted was a fresh, juicy peach. They are SO good! And crumbles … don’t get me started! The oats, the caramelized sugars, and the way they pair with fruits. Pinning this recipe, Amy, it looks and sounds fantastic!

    • Amy says on July 6, 2014 at 2:45 pm

      Thank you so much Mary Frances, for both your sweet comment and the pin! Your grandparents own a lake house? That must be absolutely gorgeous and so relaxing! Hopefully the water isn’t too cold… ;) And the way I see it, crumbles should basically be a breakfast food. You get an entire serving of fruit, lots of oats (and sometimes whole wheat flour too!), and only a teeny tiny bit of extra sweetener if you make it yourself. As long as I can refrain from the scoop of ice cream on top, why not eat it for breakfast??

  3. Dorothy @ Crazy for crust says on July 6, 2014 at 5:44 pm

    I love this crumble recipe!!! So great. I’m not a peach person (you’re shocked, right? ;) ) but I can totally see myself making this on apple pie!

    • Amy says on July 7, 2014 at 8:33 am

      Thanks Dorothy! Somehow I’m inclined to think peaches might turn into your next lemon… ;)

  4. Tash says on July 16, 2014 at 1:40 am

    Ah this looks yummy! I am currently on a peach high; I am a total sucker for anything peach related! I blame the sunshine…looking forward to trying this out sometime soon :) Great pics!

    • Amy says on July 16, 2014 at 8:39 am

      Thank you Tash, and I really hope you enjoy the crumble! The summer sunshine always makes me crave peaches and lots of fresh fruit. It’s one of my favorite parts about summer!

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