Peaches & Cream Crumble

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!