When it comes to showcasing summer’s fresh fruit, I am generally making a crisp or a crumble or a cobbler. But there’s an easier way… a MUCH easier way. Just make a streusel topping, and bake it directly on top the fruit! In this case, that’s Baked Stuff Peaches and they are an absolute delight. Soft, fragrant, juicy peaches stuffed with a buttery crisp crumble topping — what’s not to love?

I don’t think you’re going to believe just how easy this is.

First up, grab your fruit. You want peaches that are ripe, but are still rather firm, or else they’ll bake into mush in the oven. (And you’ll also squish them up quite a bit as you halve them and twist them apart.)

Once you remove the pit, scoop a bit out of the center so you have a nice little well for the topping. And then set the halves in a baking dish, cut side up.

Now for the topping:

It’s basic. Oats, flour, brown sugar, salt, a little cinnamon, and some cubed butter. Your butter should be cold and cut in small pieces.

Because that makes it easier to work into the topping with your fingers. Keep at it until it’s crumbly and no pieces of butter are bigger than small pebbles.

And then top each peach half with your oat topping and bake for thirty-five minutes minimum. You can let these go longer if you want really soft peaches.

These are delicious topped with a scoop of vanilla ice cream, because the cool and creamy goes so well with the hot and juicy fruit and crisp crumble topping. That topping also makes its way down into the baking pan and forms a layer that’s almost like a tuile cookie and no one will judge you one little bit if you find yourself picking it off the baking dish and eating it.