Recipe: Peach Crumb Oatmeal

 

Photo: Gail K. Kachnycz: Peach Crumb Oatmeal 

Summer is peach season. I searched for the perfect Peach Cobbler, but just couldn't find something that was sturdy enough to absorb the juice of the peaches without turning to mush. So, I turned to my old stand-by: Baked Oatmeal. I tweaked it a bit and added my mother's crumb topping. Brown sugar & cloves give it a hearty flavor that doesn't fade away when topped with vanilla ice cream. The recipe below uses canned peaches, so it can be made any time of the year. When using fresh peaches, just substitute a cup of milk instead of the light syrup & dry milk. 

PEACH CRUMB OATMEAL shared by Gail Kachnycz  12/2021

TIME: Bake 1 hour, prep 30 minutes?

Ingredients:                                        NOTE: have a ready a batch of Helen’s Crumb Topping

1 can (29 oz) canned peaches, light syrup      or make the crumb topping while oatmeal bakes:

1/3 cup dry milk                                              1 cup rolled oats

3 cups oatmeal (quick or regular)                    ½ cup butter

1 teaspoon baking powder                              ½ cup brown sugar

1 teaspoon salt                                                1/3 cup flour

3 teaspoons cinnamon                                     1-2 teaspoons cinnamon

1 teaspoon cloves                                            ¼ teaspoon nutmeg

1 cup dried peaches, cut up                            Cut butter into the other ingredients until crumbly

2 beaten eggs                                                  Place on top of anything; bake 30 minutes at 350 F

½ cup vegetable oil                                         Left over crumb topping stores well in the fridge!

2 over-ripe bananas: if frozen, thaw in fridge in a container overnight

NOTE: If using fresh peaches, substitute 1 cup milk for the light syrup and dry milk

Instructions:                                                   Preheat oven to 350 degrees F

1. Drain the canned peaches into a large bowl. Cut up the peaches into chunks and place in a medium bowl. Sprinkle with 1 teaspoon cinnamon and 1 teaspoon cloves & mix together.

2. Mix the 1/3 dry milk into the peach liquid & stir to dissolve the milk powder.

3. In a medium bowl, mix together the dry oatmeal, baking powder, salt, and 2 teaspoons cinnamon. Once mixed well, stir dry ingredients into the peach/milk liquid in the big bowl.

4. In medium bowl, mash bananas until smooth. Wisk in the beaten eggs and then the oil.

5. Add the banana/egg/oil mixture to the oatmeal mixture and stir until well combined.

6. Add cut up dried peaches to the oatmeal and stir until dried peaches are evenly distributed.

7. Use a 9x11” or 9x13” baking dish, spray with non-stick spray. Spread oatmeal in evenly.

9. Spread the cut-up canned peaches evenly over the top of the oatmeal.

10. Bake 30 minutes. Remove from oven and spread crumb topping over the peach layer. The full batch of crumb topping does not need to be used, just use enough to coat & to your liking.

11. Return the oatmeal to the oven and bake 30 more minutes.

12. Allow to cool and enjoy. May be served warm with vanilla ice cream or coffee creamer.