Peach Crumble
This post is sponsored by California Cling Peaches. All opinions are mine alone.
Peach crumble with coconut oil oatmeal crumble perfect for brunch, breakfast or dessert made with wholesome ingredients.
After eating only oatmeal for the past couple of weeks I had to come up with another version of healthy breakfast that can be made ahead of time. I can’t eat sandwich with ham all the time or just cinnamon oatmeal. There are better ways to enjoy breakfast or I can say healthier version of dessert.
After picking up canned California Cling Peaches at my store the other day I already new what I will be making at home. Right at the door my son obviously ate one whole can of peaches and I was left with 3 cans of peaches instead of 4. Anyway, I knew it will be plenty for me. I was going to make a yummy peach crumble.
What I love about California Cling Peaches is they are picked and packed in their own juice without any preservatives. There is no need to add sugar to them. Basically they are delicious straight from the can. Most of the time, I can’t stop eating them. In addition, canned peaches are higher in antioxidants, Vitamin C, Vitamin A and folate than fresh peaches. They are grown and canned in United States on family farms.
For my peach crumble first I cut California Cling peaches into smaller chunks and I spread them nicely in the baking pan. I also prepared a crumble with coconut sugar, oats, walnuts, sesame, cinnamon, whole wheat flour and coconut oil. They came out so delicious and nutritious. I was happy that my peaches maintained the same firm shape after baking. When it is time to make a brunch this peach crumble will be perfect for family and friends gatherings.
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Peach Crumble
Ingredients
- Peach Layer:2 398 ml cans of canned peach slices1 tsp. lemon juice1 tsp. coconut sugarCrumble Layer:3/4 cup whole wheat flour1/2 cup oats3 Tbsp. coconut sugar1/4 cup crushed walnuts1 Tbsp. sesame seeds1/8 tsp baking powder1/4 tsp. cinnamon1/3 cup coconut oil
Instructions
- Preheat oven to 350 F. Prepare 9’ x 9’ baking pan/cake pan.Cut peach slices into smaller chunks and spread on the baking pan. Add lemon juice and coconut sugar. Mix well.In a medium bowl combine ingredients for crumble layer: flour, oats, coconut sugar, walnuts, sesame seeds, baking powder, cinnamon and coconut oil. Mix all ingredients very well. Spread on the peach layer nicely. Bake for 30 - 40 minutes.
Notes
Nutrition
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This recipe looks fabulous! I love canned peaches right out of the can – but I never thought about making such a nice brunch dessert with them. Your photos look so delicious and tempting!
Thank you so much Rita! It was a good breakfast:)