Mushy Is Not for Me
Stone fruit season is upon us, so crisp and cobbler recipes are all the rage! While I love a good peach cobbler or plum crisp, one thing I don’t love is the mushy fruit that may come with it. I’m a texture person, so overcooked fruit is not my jam. When it comes to cobblers and crisps, it’s so easy for that happen because the biscuit and crumb toppings require a longer time to bake. And because the fruits are already ripe, they can overcook and turn soft and sad within minutes. To fix this issue, I’ve come up with a delicious solution by creating this Roasted Peach Crisp recipe! This is an easy yet tasty dessert you can whip up for the summer in no time.
Deconstructed Dessert
This Roasted Peach Crisp is essentially a deconstructed peach crisp. Instead of baking everything together in one dish, I separated each of the components. Once they’re all prepared, they get assembled together to create this delicious dessert! You get all of the components that you love about a peach crisp, without the mushy peaches. It’s the best of both worlds!
We have roasted brown sugar vanilla bean peach halves, topped with vanilla ice cream, a homemade oat crisp, a drizzle of salted caramel sauce, and flaky salt. The ice cream and salted caramel sauce are completely optional, but I don’t know anyone who would eat a warm crisp without ice cream. They’re just too good together!
Crisp and Crunch
Starting off with the homemade oat crisp, add the all purpose flour, rolled oats, brown sugar, granulated sugar, cinnamon, and salt to a bowl. Mix until the ingredients are evenly combined then work in the pieces of cold, diced butter with you fingertips. It should come together when you squeeze it in your fist, then crumble into pieces when you break it apart.
Spread the crisp evenly out onto the baking sheet. Bake it in the oven for 10 minutes. Mix and break up the bigger chunks then bake for another 5 minutes until golden brown and crunchy. Remove the crumble from the oven and allow it to cool to room temperature. If you know me, you know I love a good crumble topping. It adds the perfect textural crunch to contrast the ice cream and peaches!
Just Peachy
Moving onto the peaches, cut them in half and remove the pits. Place them onto a baking sheet lined with foil. In a bowl, combine the brown sugar, cinnamon, lemon zest, vanilla bean seeds, and salt. Pour the melted butter onto the peaches then sprinkle the brown sugar mixture on top. Toss the peaches together with the butter and brown sugar mixture until the halves are well coated. Arrange the halves so that the cut side is facing up. When the peaches roast, its juices and the brown sugar mixture will pool into the divot, creating a sweet, syrupy, sauce!
Roast the peaches in the a preheated 400℉ oven for 7-9 minutes until the peaches are just tender. The times may vary a bit depending on the size of your peaches, so be sure to check them every few minutes. Remove the peaches from the oven then drizzle the honey over top. Cook them on the top rack under the broiler for 2-3 minutes until the tops have caramelized. Remove them from the oven.
Constructing the Crisp
Allow the peaches to cool slightly, but these are definitely best served warm! So when you’re ready to serve, add some of the peach halves to a bowl. Top it with a scoop of vanilla ice cream and a drizzle of salted caramel sauce, if desired. Finish with a sprinkling of the oat crisp and flaky salt. Now, you have a delicious peach crisp with perfectly tender and juicy peaches!
I love this dessert for some many reasons. This first is that it is so delicious yet simple and easy to make. It only requires a few ingredients and comes together so quickly. My second reason is that each component is made to perfection. As I mentioned, the peaches are tender — there will be no mushy peaches here — and the crisp is baked until golden and crunchy. When it all comes together, it is the perfect harmony of flavors, textures, and temperatures. Lastly, you can always make your perfect plate or bite. If you like a little more crisp topping, you can sprinkle a little more on top. If you only want a small serving, build only one peach half! You can really customize it however you like. But enough of me raving on and on about this Roasted Peach Crisp. Try it out for yourself so you can understand what I’m talking about. We only have a month of summer left, so make the most of it with the produce in season!
Roasted Peach Crisp
Ingredients
For the Oat Crisp Topping:
- ⅓ cup All Purpose Flour
- 3 tbsp Rolled Oats
- 2 tbsp Granulated Sugar
- 1 Tbsp Brown Sugar
- ¼ tsp Ground Cinnamon
- Pinch of Salt
- 2 ½ Tbsp Cold Unsalted Butter
For the Roasted Peaches:
- 6 Small Peaches (or 4 large peaches)
- 2 Tbsp Brown Sugar
- ⅛ tsp Ground Cinnamon
- Zest from ½ a Lemon
- 1 inch Piece of a Vanilla Bean Pod (seeds scraped out)
- ¼ tsp Kosher Salt
- 2 Tbsp Unsalted Butter (melted)
- 1 Tbsp Honey
- Vanilla Ice Cream (optional for serving)
- Salted Caramel Sauce (optional for serving)
- Flaky Salt (for topping)
Instructions
For the Oat Crisp Topping:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Add the all purpose flour, rolled oats, brown sugar, granulated sugar, cinnamon, and salt to a bowl. Mix until the ingredients are evenly combined. Add in the cold, diced butter.
- Use your fingertips to pinch the flour and butter together. Work the butter into the flour until you get a mixture that resembles wet sand. It should come together when you squeeze it in your fist, then crumble into round clumps when you break it apart.
- Allow the mixture to fall apart into crumbled pieces then transfer it to the prepared baking sheet. Spread the crisp evenly out onto the baking sheet. Bake it in the oven for 10 minutes. Mix and break up the bigger chunks then bake for another 5 minutes until golden brown and crunchy. Remove the crumble from the oven and allow it to cool to room temperature. Break apart any clusters that have stuck together.
For the Roasted Peaches:
- Preheat the oven to 400℉. Line a baking sheet with foil and set aside. Cut the peaches in halves and remove the pits. Place them onto the prepared baking sheet.
- In a bowl, combine the brown sugar, cinnamon, lemon zest, vanilla bean seeds, and salt..
- Pour the melted butter onto the peaches then sprinkle the brown sugar mixture on top. Toss the peaches together with the butter and brown sugar mixture until the halves are well coated. Arrange the halves so that the cut side is facing up. Bake the peaches in the oven for 7-9 minutes until the peaches are just tender.
- Drizzle the honey over the peaches then broil them for 2-3 minutes until the tops have caramelized. Remove them from the oven.
- When ready to serve, add some of the peach halves to a bowl. Top with vanilla ice cream and a drizzle of salted caramel sauce if desired. Finish with a sprinkling of the oat crisp and flaky salt. Enjoy!
