Crumble-topped peaches

Total Time
45 min
15 min
30 min
Juicy peaches showcase the best flavors of summer and make a wonderful baked treat with a crunchy, sweet topping. Just make sure to check for doneness after 25 minutes and every 5 minutes thereafter, because the baking time varies depending on the ripeness of the fruit. This baked dessert is so simple you could turn to it throughout the summer and mix it up by trying plums or nectarines instead. Or substitute pecans or walnuts for the almonds. And for a little hint of spice, toss the fruit with a dash of ground cinnamon before assembling it in the baking dish.


Reduced fat vanilla wafer

9 item(s)

Blanched almonds

¼ cup(s), skinless

Unsalted butter

2 Tbsp


1 Tbsp

Egg whites

1 large


2 medium, halved and pitted


  1. Preheat oven to 400°F. Coat a baking dish with cooking spray.
  2. Place wafers and almonds in a zip-close plastic bag. Crush into small chunks (not powder) using a rolling pin.
  3. Beat butter and sugar with an electric mixer until light and fluffy, about 2 to 4 minutes. Add egg white and beat 1 minute more. Stir in wafer mixture.
  4. Place each peach half in baking dish, cut-side facing up (slice a bit off the bottom, if necessary, so they lie flat). Fill each with 1/4 of wafer mixture. Bake until peaches are soft and give no resistance when pierced with the tip of a paring knife, about 30 minutes. Yields 1/2 peach per serving.