Are you looking for an easy summer dessert that comes together in the nick of time? Look no further! I present to you my Baked Peaches with Rum and Almond Crumble. This dessert is so delicious, couldn’t be easier to make and comes together so quickly.
My Baked Peaches with Rum and Almond Crumble start with ripe, beautiful and juicy peaches. They are coated with a light dose of rum and then topped with an almond and oat crumble that is reminiscent of a cookie. The peaches are then baked to perfection - creating a melt in your mouth, irresistible and delicious dessert.
Enjoy it for breakfast, as a snack or for dessert - there’s no judgment here! The baked peaches are absolutely incredible on their own. But, if you want to make this dessert extra special, just top each baked peach with a heaping scoop of vanilla ice cream or a dollop of yoghurt or whipped cream and you’ve got yourself an irresistible treat! So, what are you waiting for! Grab a spoon and come and cook with me!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 5 - 10
Ingredients:
5 ripe peaches, halved and pitted
2 Tbsp rum (optional)
3/4 cup quick oats
1/3 cup almond flour, toasted (See Notes below)
1/2 cup gluten-free flour (See Notes below)
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/2 tsp ground cardamon
1/2 tsp ground ginger
1/2 tsp kosher salt
Pinch of nutmeg
5 Tbsp melted unsalted butter plus 1/2 Tbsp for greasing the pan
Instructions:
Preheat the oven to 350F and grease a 9” pie dish with 1/2 Tbsp butter.
Place the peaches into the pie dish, cut side up, and drizzle rum evenly over top.
To a medium mixing bowl, add the quick oats, almond flour, gluten-free flour, sugar, cinnamon, cardamon, ginger, salt and nutmeg and whisk until fully incorporated. Drizzle the melted butter over top and, using a large spoon or spatula, mix the ingredients until combined.
Scoop 2 generous spoonfuls of almond crumble over each of the peaches.
Transfer the peaches into the oven and bake them for 30 minutes or until the crumble is golden brown.
Remove the peaches from the oven and let them cool for 15 minutes.
Serve the peaches as is or top them with a generous scoop of vanilla ice cream or a dollop of yoghurt or whipped cream.
Notes:
Boosting the Flavour: To toast or not to toast, that is the question?! You don’t have to do so but I highly recommend it. Toasting the almond flour is such a small and quick step, but makes a world of difference, by adding additional depth of flavour to this dessert. To toast the almond flour, set a small skillet over medium heat and add the almond flour. Cook for 2 minutes or until lightly golden, stirring often. You know that your almond flour is sufficiently toasted when it emits a toasty and nutty aroma. Remove the skillet from the heat and immediately transfer the almond flour to a small bowl to halt the cooking process. Set it aside and let it slightly cool.
I Don’t Have Gluten-Free Flour on Hand: Don’t fret! You can simply substitute the gluten-free flour in this recipe with all-purpose flour on a 1:1 basis. All-purpose flour works beautifully here without compromising the taste or consistency of this baked dish.