2 tablespoons packed brown sugar (or coconut sugar)
1 tbsp (raw) pumpkin seeds (or sliced almonds)
1/2 tsp cinnamon + extra for dusting
Small pinch of sea salt
1/3 cup cold butter (I used Earth Balance vegan spread)
Instructions
Preheat oven to 375°F.
Halve peaches and remove pit. Using a spoon or melon baller, carefully scoop a hole in the center. If it is difficult to remove the pit, you may need to cut it out carefully with a knife, then smooth the edges with a spoon. Place peach halves in individual ramekins or side by side in a pie dish or 8×8 glass pan. Dust peaches with cinnamon and set aside.
In a small bowl combine oats, flour, sugar, pumpkin seeds, cinnamon and salt. Cut in cold butter, using a cold fork, until pea-sized pieces remain.
Evenly divide the oat/crumble mixture among the 8 peach halves, stuffing the center of peaches. It may overflow on to the top of the peaches.
Bake for 25 minutes, until peach softens, then broil for 2 minutes so crumble topping and peach edges brown. Serve warm.