🍰 Dessert👶 10-12 monthsvegetarianno-added-sugarfinger-foodomega-3

Steamed Peach and Oat Crumble Bites

Name: Steamed Peach and Oat Crumble Bites
Prep time: 30 min
Yield: 6 crumble bites (2-3 servings)
Ingredients: 2 ripe peaches (or 1 cup frozen peach slices); 1/4 cup rolled oats; 1 tablespoon unsalted butter, softened; 1/4 teaspoon cinnamon; 1 tablespoon ground flaxseed

Tender steamed peach pieces topped with a soft oat crumble. All the comfort of a fruit crumble in a baby-safe, no-added-sugar version.

Make a version like this

30 minutes6 crumble bites (2-3 servings)Soft finger food

Ingredients(5)

2 ripe peaches (or 1 cup frozen peach slices)
1/4 cup rolled oats
1 tablespoon unsalted butter, softened
1/4 teaspoon cinnamon
1 tablespoon ground flaxseed

Instructions(8 steps)

1
Preheat oven to 350°F (175°C).
2
If using fresh peaches, peel by scoring an X on the bottom, blanching in boiling water for 30 seconds, then slipping off the skins. Cut into 1/2-inch cubes.
3
If using frozen peaches, thaw and cut into 1/2-inch cubes.
4
Divide peach cubes among 6 cups of a standard muffin tin.
5
In a small bowl, mix oats, softened butter, cinnamon, and ground flaxseed with your fingers until crumbly.
6
Sprinkle the oat mixture evenly over the peach cubes in each cup.
7
Bake for 18-20 minutes until the peaches are bubbling and the oat topping is lightly golden.
8
Cool for 10 minutes before serving. Crumble bites should be soft enough to squish between fingers.

Nutritional Highlights

-Peaches provide vitamins A and C
-Oats add iron and fiber
-Flaxseed adds omega-3 fatty acids
-No added sugar — sweetened only by ripe fruit

Age Appropriateness

A lovely dessert for 10-12 month olds. The soft peach and tender oat topping are easy to gum, and the muffin-tin portions are perfectly sized.

Introduction Tip

For younger babies, mash the baked crumble with a fork. Older babies can pick up the pieces and self-feed.

Browse All Recipes

Instructions(8 steps)

Preheat oven to 350°F (175°C).

If using fresh peaches, peel by scoring an X on the bottom, blanching in boiling water for 30 seconds, then slipping off the skins. Cut into 1/2-inch cubes.

If using frozen peaches, thaw and cut into 1/2-inch cubes.

Divide peach cubes among 6 cups of a standard muffin tin.

In a small bowl, mix oats, softened butter, cinnamon, and ground flaxseed with your fingers until crumbly.

Sprinkle the oat mixture evenly over the peach cubes in each cup.

Bake for 18-20 minutes until the peaches are bubbling and the oat topping is lightly golden.

Cool for 10 minutes before serving. Crumble bites should be soft enough to squish between fingers.