Caramelized Peach Oat Crumble Cups
Skillet-caramelized peaches get tucked into buttery oat crumble cups for a summer dessert that feels bakery-worthy.
Prep: 18 · Cook: 22 · Total: 40 · Serves: 10 · Difficulty: Easy · Rating: 4.8/5 (196 reviews)
INSPIRED BY
I wanted the cozy flavor of peach crisp, but in a grab-and-go shape that works for picnics and potlucks.
Story
Peaches never last long in my kitchen, but when we get a good basket, I try to stretch the season into dessert. These little crumble cups are a fun way to do it because everyone gets their own portion. The peach filling cooks down quickly and makes the whole house smell like summer. If you are bringing dessert to someone, this is the kind that earns you a hug.
By Casey
Ingredients
- 1 1/2 cups old-fashioned oats
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 10 tbsp unsalted butter, melted
- 1 large egg, beaten
- 4 ripe peaches, peeled if you like, diced
- 2 tbsp brown sugar
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Heat oven to 350°F and grease a standard muffin tin.
- Mix oats, flour, brown sugar, salt, and cinnamon. Stir in melted butter and beaten egg until the mixture looks like wet sand.
- Press about 2 tablespoons of the oat mixture into each muffin cup, up the sides, saving the rest for topping.
- Bake cups 10 minutes until lightly golden, then let cool 5 minutes.
- Meanwhile, cook peaches with brown sugar, lemon juice, and a pinch of salt in a skillet over medium heat for 6 to 8 minutes until glossy and softened. Stir in vanilla.
- Spoon peaches into the cups, sprinkle with remaining crumble, and serve warm or at room temperature.
Chef Tips
- If your peaches are very juicy, simmer an extra minute so the filling is spoonable, not runny.
- A dollop of whipped cream or vanilla ice cream makes these feel like a full-on dessert plate.
- For extra crunch, add 2 tablespoons chopped almonds to the crumble mix.
- These travel well, bring them to a picnic in the muffin tin.
Cook's Notes
- **Pressing:** Use the back of a spoon to press the crust firmly, it sets the shape.
- **Cooling:** Let the cups cool a few minutes so they pop out cleanly.
- **Fruit swaps:** Nectarines, apricots, or berries work with the same method.