Peach Crunch

Perfectly ripened peaches may be the ideal summer dessert. Straight up eaten like an apple, or maybe sliced in a bowl with a drizzle of sweet cream or scoop of ice cream, they are delicious as is. But if you want to step into the kitchen, here are a smattering of ways to serve up some sweetness.

Peach Crunch

For the crust:

  • 1 cup flour
  • ¾ cup oatmeal
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup butter, melted
  • 1 cup light brown sugar, packed

For the filling:

  • 2 tablespoons cornstarch
  • 1 cup sugar
  • 1 cup water
  • ½ teaspoon almond extract
  • 4 cups peeled, chopped peaches


Preheat oven to 350 degrees.

For the crust: Combine all ingredients and mix until crumbly. Press 2/3 of mixture into bottom of buttered 8-inch square baking dish. For the filling: Combine sugar and cornstarch in small saucepan. Whisk in water and extract. Heat over medium heat until thickened and clear. Spread chopped peaches over crust, then pour the cooked syrup over peaches. Top with the reserved crust crumbs. Bake for 55-60 minutes or until the top is browned and edges are bubbly. Can be served warm, room temperature or refrigerated, and topped with whipped cream or ice cream.