Over the weekend, my husband stopped by a produce stand in Tennessee near where we were visiting and bought a giant basket of peaches from an elderly lady. They were delicious, and even after eating some with breakfast, eating some with nothing, and sending some home with friends, I still had enough in the basket to think… what in the world am I going to do with all these peaches.
So I made up this recipe which sounded delicious to me, and I thought you should know about it.
Peaches & Cream Crumble
5-6 large peaches, peeled and sliced. (Or enough for about 3 cups of peach slices)
1/2 C. half and half
1/2 packet instant vanilla pudding (I try to use fresh, whole foods in my recipes, so if you’re anti-instant pudding, try 2 T sugar, 
1 T flour and 1/4 t. vanilla extract)
1/8 t. nutmeg – I highly recommend freshly grated
Topping
1/2 C. Oats
1/3 C. Brown Sugar
1/2 C. pecans or walnuts (I left these out because I was serving someone with a nut allergy, but I think it sounds delicious)
1/2 stick butter (4 T)
For the peaches: combine peaches, half and half, pudding and nutmeg. Pour into baking dish.
For the topping: Combine oats, sugar, nuts in a small bowl. Cut in the cold butter until a crumbly mixture forms. See below. (I use my hands to combine the topping – it’s much quicker than using a fork if you don’t mind getting your hands dirty.)
Bake at 350 for 25 minutes. The result is a bit soupy, so don’t be alarmed. Feel free to serve with ice cream. Enjoy!
Article by Kelli. She's the primary caretaker of this here site. Hope you're enjoying your visit. 
Kelli, you can add about a tablespoon extra of flour to the mixture to keep it from getting soupy. I do that to apple pies sometimes and they turn out really good. Just in case you want to try it. This recipe sounds delicious. I love oats and brown sugar and nuts mixed together! YUM