What You Can Change
If you want more texture in the topping — and I sometimes do — you can swap out a quarter cup of the flour for rolled oats. It gives it a little more tooth. Pecans also work, chopped up fine, though I usually only do this when I’m trying to impress someone.
A squeeze of lemon juice over the peaches before you add the topping is a nice touch if your peaches are on the sweet side. Not strictly necessary. More of a “if you’re feeling fancy” move.
I tried it once with pumpkin pie spice instead of cinnamon — it was October, I had the spice out for something else — and it was actually pretty good. Warmer, more complex. Would do again in fall.
Leftovers
Cover it and refrigerate it and it keeps for three days, if the fridge is cold and your household isn’t the kind that picks at things with a spoon every time they walk past. Reheat it in the oven at a low temperature if you want the top to stay slightly crisp, or just microwave a portion if you don’t want to wait.
Don’t leave it sitting on the counter for hours.
The ice cream melts into the warm peaches and the cinnamon rises up and it smells the way a kitchen is supposed to smell when someone has been taking care of things in it.
I keep forgetting to mention — you can make this with frozen blueberries too, I think. I haven’t tried it. But I keep thinking I will.
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