Peach Crisp Oatmeal
A comforting bowl of oatmeal spiced with cinnamon, cloves and nutmeg, topped with fresh peaches and buttery brown sugar oat crumble.
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Equipment
- Saucepan
- Baking Sheet or 8 inch Baking Pan
Ingredients
Crumble
- ¼ cup pecans, roughly chopped
- ¼ cup all-purpose flour, spooned and leveled
- ¼ cup old-fashioned oats
- 2 tbsp dark brown sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tbsp unsalted butter, softened to room temperature
Oatmeal
- 2 cups old-fashioned oats
- 2 cups water
- 1 ½ cups milk
- 2-4 tbsp dark brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
Toppings
- 2 large peaches, sliced
- cream
- freshly grated nutmeg or cinnamon
Instructions
Crumble
- Preheat the oven to 350, and lightly spray a baking sheet or 8-inch baking pan with non-stick baking spray, or line it with a piece of parchment paper.
- Combine all ingredients in a bowl. Use a fork, or a pastry cutter, to mash the butter into the other ingredients, then use your hands to work the butter in until the mixture is moistened and crumbly. Pour into the prepared pan.
- Bake the crumble for about 13-15 minutes, until golden brown and crisp. Set aside to cool for a few minutes while you make the oatmeal.
Oatmeal
- Combine everything into a medium sized saucepan. Cook the oatmeal over medium heat, stirring frequently, until the oats are thick and creamy. This takes about 5-6 minutes.
- Serve the oatmeal immediately, topping each bowl with sliced peaches, the warm crumble and a drizzle of milk or cream.
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