Description
A buttery cinnamon crumble meets juicy peaches in this gluten-free summer dessert. Created with a lattice topping and lemon brightness, it pairs perfectly with vanilla yogurt or frozen desserts.
Ingredients
6–8 firm peaches (2 1/2 lbs)
3/4 cup granulated sugar
1/2 cup chilled unsalted butter
1/2 cup brown sugar
1 cup all-purpose flour
1 cup frosted flakes cereal (or 1/2 cup oats)
1 tsp ground cinnamon
Pinch of nutmeg
1 tsp lemon zest
2 tbsp lemon juice (optional)
Instructions
Preheat oven to 350°F
Slice peaches into 1/2-inch wedges
Toss peaches with granulated sugar, lemon zest, and optional lemon juice
Transfer to buttered 9×9-inch baking dish
In a bowl, combine cold butter, brown sugar, flour, and cinnamon
Fold in cereal pieces until crumbly
Sprinkle topping over peaches
Bake 40 minutes until golden
Cover with tin halfway through baking if browning too quickly
Cool slightly before serving
Notes
Use parchment paper lining for easier cleanup
Test with 1/2 cup oats if avoiding cereal
Best served warm with non-dairy ice cream
Storage: Airtight container up to 3 days
- Prep Time: 25
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of dish)
- Calories: 320
- Sugar: 45g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg