Peach Crumble- Weekend Breakfast Blogging

My dear friend DJ introduced me to this whole new genre of weekend breakfasts that double up as desserts too. Healthy and fruity, these are one of the rare dishes on the sugary side of the palette that I have come to love. And then there is K, who can trade in his main course in exchange for a hearty serving of dessert.

Top the peaches with a buttery, rich, crispy, crumbly oat topping laced with pecans and I’m in heaven.

My entry for WBB#13 hosted by the lovely Madhuli of My Foodcourt


For the topping:

4 ounces pecan pieces (about 1 cup)
1 cup all-purpose flour
1 1/4 cups rolled (old-fashioned) oats
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
A couple pinches salt
1 stick (8 tablespoons) butter cut into small pieces

For the Peaches:

1 packet of frozen peaches
1/2 lemon, juiced
3 tablespoons sugar
2 tablespoons all-purpose flour


Preheat the oven to 350 degrees F.

For the topping:

Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.

Pour the thawed Peaches into a 9 by 13-inch baking dish. Squeeze the lemon juice over the Peaches, sprinkle the sugar and flour over them and toss until the peaches are coated with sugar.

Scatter the topping over the peaches in an even layer. Bake until the topping is golden brown and the peach juice is bubbling up through the topping, about 45 to 50 minutes

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