These were the perfect treat after doing our duty and eating leftovers for dinner. Sometimes it must be done, but when there's a treat to be had after, well worth trudging through the leftovers. i went no nuts just because I was lazy but these would be good with nuts too. I ended up baking them for about an hour to make sure my peaches were soft and easier to eat. We all enjoyed them, well Bronwyn didn't... she made blue Jell-O with blueberries and strawberries that day... blech! So she'd filled up on that, plus she isn't super keen on baked things. So don't ask the girl who likes to eat blue things... she may not be the right one to trust with these important matters.
Streusel Stuffed Peaches
Ingredients
2 large or 3 medium ripe-firm peaches, halved and pitted
2 tablespoons all-purpose flour
3 tablespoons brown sugar
1 tablespoon granulated sugar
⅛ teaspoon cinnamon
⅛ teaspoon salt
2-3 tablespoons chopped pecans, optional
¼ cup oats, quick cooking or regular
2 tablespoons chilled butter, cut into small pieces
vanilla ice cream, for serving
Instructions
If using an air fryer, proceed to step 2. If using a regular oven, preheat oven to 350°F degrees. Butter a baking dish that is big enough to hold your peaches and set aside.
Using a melon baller, scoop out and discard the red flesh from the center of each peach, create a cavity large enough to hold streusel but leave enough flesh to give the peach stability. Place peaches cut side up in your baking dish.
Combine flour, sugars, cinnamon, salt, pecans, and oats. Add in diced butter and use your fingers to rub the butter into the dough until the mixture is crumbly and the butter is pea sized or smaller. If you'd prefer you can do this in a stand mixer with the paddle attachment. Fill the center of each peach with the streusel mixture.
AIR FRYER: Place the stuffed peaches in the air fryer. Turn the temperature to 350°F and cook for about 5-15 minutes, until the topping is lightly browned and the peaches have softened but are still holding their shape. Start checking them after 5 minutes, give them a squeeze to see how soft the peaches are. Depending on how ripe and how large your peaches are the cook time will vary a bit. Allow to cool slightly. Serve warm with vanilla ice cream.
OVEN: Bake peaches for 35-45 minutes, until the topping is lightly browned and the peaches have softened but are still holding their shape. Allow to cool slightly. Serve warm with vanilla ice cream.
If using an air fryer, proceed to step 2. If using a regular oven, preheat oven to 350°F degrees. Butter a baking dish that is big enough to hold your peaches and set aside.
Using a melon baller, scoop out and discard the red flesh from the center of each peach, create a cavity large enough to hold streusel but leave enough flesh to give the peach stability. Place peaches cut side up in your baking dish.
Combine flour, sugars, cinnamon, salt, pecans, and oats. Add in diced butter and use your fingers to rub the butter into the dough until the mixture is crumbly and the butter is pea sized or smaller. If you'd prefer you can do this in a stand mixer with the paddle attachment. Fill the center of each peach with the streusel mixture.
AIR FRYER: Place the stuffed peaches in the air fryer. Turn the temperature to 350°F and cook for about 5-15 minutes, until the topping is lightly browned and the peaches have softened but are still holding their shape. Start checking them after 5 minutes, give them a squeeze to see how soft the peaches are. Depending on how ripe and how large your peaches are the cook time will vary a bit. Allow to cool slightly. Serve warm with vanilla ice cream.
OVEN: Bake peaches for 35-45 minutes, until the topping is lightly browned and the peaches have softened but are still holding their shape. Allow to cool slightly. Serve warm with vanilla ice cream.
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