Hasselback Peach Pie

40 minutes to prepare serves 6

3 large firm peaches
1 package refrigerated puff pastry
½ cup brown sugar
½ cup all-purpose flour
¼ teaspoon kosher salt
½ cup unsalted butter, chilled and grated
1 cup rolled oats
1 teaspoon cinnamon

Preheat oven to 375°F. Line a baking sheet with parchment paper and coat with cooking spray.
Mix brown sugar, flour, salt, rolled oats, cinnamon, and butter in a medium bowl with a fork until crumbly. Set aside.
Cut peaches in half and remove pits. Place peach cut side down and, using a sharp knife, cut thin slices evenly across peach, making sure to not cut all the way through. Set aside.
Roll out puff pastry and cut into 6 equal-sized squares and transfer to prepared baking sheet. Place peaches in center of each puff pastry square. Use a knife to trace along outer edge of each peach. Carefully spoon crumble mixture between slices.
Bake for 20-25 minutes. Serve warm.

Print Friendly, PDF & Email