Roasted Peaches with Oat Nut Crumble

We had juicy, ripe peaches, and I was ready to try a recipe from an unused cookbook. This recipe is from Huckleberry by Zoe Nathan. Nathan opened the Huckleberry Bakery & Cafe in Santa Monica, Calif., in 2009.

This is a gorgeous cookbook, and I am even more sorry that we didn’t make it to the bakery when we were in Los Angeles a few years ago. The traffic was horrendous, and it was too far away for the time (and energy) we had. Although some of the recipes are longer and more complicated than I feel like attempting these days, everything sounds great. I’ll dig into this cookbook again and again.

We really enjoyed these, though there wasn’t enough syrupy stuff in the bottom of the dish to suit Joe, who dribbled it over his peaches. Next time, I might try doubling the butter-sugar mixture in which the peaches are tossed and see if that works.

I didn’t change anything, except to downsize the recipe. You may have enough crumble to add another peach; I did. If you are a cinnamon fan, you might consider adding a little when you make the crumble mixture or when you toss the peaches in the melted butter and sugars.

I’d also suggest that you not make more than you can eat in a couple of days. After that, the peaches start to get soggy and discolor a bit.

Roasted Peaches with Nut Crumble

1 cup rolled oats

1/2 cup almond flour

1/2 cup brown sugar, packed

1/2 cup lightly toasted walnuts

6 tbsp. unsalted butter

3 tbsp. maple syrup

1/2 tsp. kosher salt

6 ripe yellow peaches, halved and pits discarded

2 tbsp. unsalted butter, melted

1 tbsp. brown sugar

1 tbsp. granulated sugar

Pinch kosher salt

Preheat oven to 375.

To make the crumble, combine the oats, almond flour, brown sugar, walnuts, butter, maple syrup and salt in a bowl and blend with your fingertips until  homogenous. Refrigerate until needed.

In a medium bowl, toss the peach halves, melted butter, sugars and salt.

Arrange the peaches, cut side up, in a dish that fits them all in one layer, about 9-by-13 for the whole recipe. Mound 2 to 3 tbsp. of the crumble in the middle of each peach half.

Bake until the topping is browned and the peaches are tender, 30 to 45 minutes, depending on the size of the peaches and your oven’s temperament. Serve warm or at room temperature.

These are nice for brunch topped with sweetened vanilla yogurt, and with ice cream or whipped cream for dessert.