This recipe is quick and delicious for dessert or breakfast and easily adaptable to the number of people you are serving!
Preheat oven to 350 degrees Fahrenheit.
Simply cut one peach in half, peel and pit it and place in a shallow bowl or casserole dish. Squeeze the juice of one quarter lemon over the 2 halves and place 1 small pinch of butter and brown sugar in the cavities.
Now mix 1 tablespoon butter with 1 tablespoon each of brown sugar, quick oats and gluten free flour (I used oat flour) and a pinch of salt. A bit of fresh lemon zest is a nice addition too. Cut the butter into the dry ingredients with a fork until crumbly, then sprinkle over the peach.
Bake in oven for 20 minutes. Serve warm with a scoop of vanilla ice cream. If you share, this will serve 2 people!
If you are cooking for a crowd, you can easily multiply the ingredients for the number of peaches you are using.
For a dairy free and vegan option, just substitute shortening or coconut oil for the butter in the recipe and top with soy yogurt or coconut cream instead of ice cream.
If you are not cooking gluten free, just substitute regular all-purpose flour for the gluten free flour.
The O’Henry peaches I purchased at the farmstand were perfect for this crumble as they are a fairly large variety of freestone peach (where the pit is easily removable from the fruit) and the flavor is so good they don’t need much sugar.