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Stuffed Peach Crisp Halves

Stuffed peach crisp halves with a buttery oat crumble filling baked until the edges bubble and turn golden. Each peach half becomes a single-serve dessert with warm cinnamon-spiced crunch tucked inside glossy fruit.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 6 peaches Halved and pitted.
Crumble topping
  • 1 cup oats
  • 0.5 cup brown sugar
  • 0.5 cup flour
  • 0.5 cup cold butter Cut into small pieces.
  • 1 cinnamon Use to taste; for a cinnamon-spiced crumble.

Equipment

  • 1 sheet pan

Method
 

Prep the peaches
  1. Hollow out the peach halves slightly to make room for filling, leaving the skins intact so they hold their shape during baking.
  2. Preheat the oven to 375F so it reaches temperature before the peaches go in and the crumble can turn golden.
Make the oat crumble
  1. Mix the oats, brown sugar, and flour until evenly combined.
  2. Cut the cold butter into the dry mixture until crumbly, with no large chunks remaining.
  3. Sprinkle cinnamon into the crumble and stir to distribute the spice.
Assemble and bake
  1. Fill each peach half with the oat crumble topping, packing lightly so it stays on the fruit.
  2. Bake on a sheet pan at 375F for 25 min, until the crumble is golden and the peach juices bubble at the edges.

Notes

For clean, even fills, aim to hollow the peaches just enough to create a small cavity without thinning the flesh. Refrigerate leftovers in a sealed container for up to 3 days and rewarm in a 350F oven until hot; freezing is not recommended due to texture changes. If you want a lighter option, use reduced-sugar brown sugar or a sugar-free baking blend in the crumble.