Peach Oat Crumble

Why This Recipe Works

• Oats are one of the most well-studied foods for heart health. Rolled oats contain a type of fiber called beta-glucan that has been shown to help maintain healthy cholesterol levels over time. Using them as a crumble topping means you get that benefit in a form that feels like dessert, not a supplement.
• Fresh peaches are summer’s answer to added sugar. Ripe peaches are naturally sweet enough that you need very little added sweetener in this recipe. They’re also a good source of potassium and vitamin C, and their high water content helps the crumble stay moist without extra fat.
• Olive oil in the crumble changes the equation. Swapping butter for olive oil removes saturated fat from the dessert without sacrificing the golden, toasty quality of the topping. It also happens to make the crumble easier to mix — no softening needed, just stir and spread.

Ingredients:

Filling

• 5 medium ripe peaches, pitted and sliced (about 5 cups) — no need to peel
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch or arrowroot
• ½ teaspoon cinnamon
• Pinch of salt
  
  

Crumble Topping

• 1½ cups rolled oats (old-fashioned, not instant)
• 3 tablespoons almond flour or all-purpose flour
• 3 tablespoons honey or maple syrup
• 3 tablespoons olive oil
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Instructions:

1. Preheat oven to 375°F. Lightly oil an 8x8 or 9x9 inch baking dish.
2. In the baking dish, combine the sliced peaches, honey, vanilla, cornstarch, cinnamon, and pinch of salt. Toss gently to coat.
3. In a separate bowl, mix together the oats, flour, honey, olive oil, cinnamon, and salt. Stir until the oats are coated and the mixture starts to clump slightly.
4. Spread the crumble topping evenly over the peach filling. Don’t pack it — a loose layer is better for crunch.
5. Bake for 32–38 minutes, until the topping is golden brown and the peach filling is bubbling at the edges.
6. Let cool for at least 10 minutes before serving. The filling will thicken as it sits.
7. Serve warm, as is or with a small spoonful of plain Greek yogurt on the side.

Notes & Substitutions:

• Renal note: If you’re managing potassium, serve a half-portion (about ¾ cup of crumble rather than 1½ cups). Peaches are moderate in potassium, but a smaller portion keeps the dish manageable within most plans. Check with your Registered Dietitian for your specific limit.
• Use frozen peaches: If fresh peaches aren’t available, frozen sliced peaches work well. Thaw them first and drain any excess liquid before adding them to the pan.
• Make it gluten-free: Use certified gluten-free rolled oats and substitute the all-purpose flour with almond flour or gluten-free oat flour.
• Storage: Keeps covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 60–90 seconds or in a 325°F oven for 10 minutes.