Hands-on Time
20 Mins
Total Time
1 Hour 15 Mins
Serves 9

The change that comes over butter when you brown it is amazing: It goes caramel-sweet and wonderfully nutty, a perfect match for sweet, juicy peaches in this perfectly balanced dessert.

How to Make It

Step 1

Preheat oven to 375°F.

Step 2

To prepare topping, place butter in a small saucepan; cook over medium heat 3 minutes or until browned and very toasty-fragrant. Remove from heat; stir in oil and vanilla. Cool slightly.

Step 3

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, 1/2 cup sugar, and salt in a medium bowl; drizzle with butter mixture. Toss well to completely incorporate so there are no floury bits left.

Step 4

To prepare filling, place peaches in a large bowl. Combine 1/3 cup sugar and cornstarch, stirring well; sprinkle over peaches. Toss well to combine. Spoon peach mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Top with topping. Bake at 375°F for 40 minutes or until topping is lightly browned and filling is bubbly. Serve warm.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice