Oat Crumble Baked Peaches Filled with Raspberry Jam

BY CHEF KARLA

Ingredients

4 each Peaches, halved
1/4 cup Raspberry jam

Crumble topping: Makes ~3/4 cup 
1/3 cup Brown sugar, packed
2/3 cup All-purpose flour
½ cup Old fashion oats 
1 teaspoon Cinnamon, ground
1/4 teaspoon Salt
6 tablespoons Butter, unsalted, slightly melted

Method

• Preheat oven to 375 degrees. 
• In a large bowl combine all crumble ingredients, using a fork. 
• Remove pits from each peach. 
• Fill each peach half with 1/2 tablespoon of raspberry jam. 
• Top each peach with 2 tablespoons of crumble topping. Lightly press crumble topping to form over the peach. 
• Lightly grease a sheet tray or line it with parchment paper. Place crumble topped peaches onto sheet tray. Bake for 12-14 minutes or until crumble has become lightly golden. 
• Remove from oven and serve warm with vanilla ice cream. 

Nutrition information

Serves: 8
Serving Size: 1 composed peach without ice cream 
Calories: 215
Fat: 10 grams
Carbohydrates: 32 grams
Fiber: 2 grams
Protein: 2 grams

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