Ingredients
Scale
- 4 ripe peaches
- 2/3 cup old-fashioned rolled oats
- 1 tablespoon flaxseed
- 1/3 cup all-purpose flour
- 4 tablespoons chilled butter
- 3 tablespoons sugar, honey, or agave nectar
Instructions
- Preheat the oven to 375°F.
- Chop the peaches and divide them between 6 ramekins, or spread them evenly in an 8 x 8-inch baking dish.
- Add the oats, flaxseed, and flour to a mini food processor and pulse to combine.
- Add the chilled butter and sweetener. Pulse just until the butter breaks into small pieces and the mixture becomes crumbly. Avoid over-processing.
- Scatter small clumps of the crumble topping over the peaches.
- Place the ramekins on a baking sheet and bake for 20–25 minutes, until the topping is golden and the peaches are bubbling.
- Serve warm, preferably with a scoop of vanilla ice cream.
Notes
- Using an 8 x 8-inch baking dish: Bake at 375°F for 35–40 minutes, or until the topping is golden and the peaches are bubbling.
- Try other fruit: This recipe works beautifully with plums, nectarines, apricots, or a combination of stone fruits.
- Keep the butter cold: Chilled butter helps create a crumbly, crisp topping. Avoid processing the mixture too long or it may turn into a dough.
- Serve warm: The crumble is especially delicious straight from the oven with a scoop of vanilla ice cream.
