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Roasted Peach Crisp

A deconstructed take on the classic peach crisp. Peach halves are roasted in the oven with a brown sugar vanilla bean mixture until tender and caramelized. It's topped with a scoop of vanilla ice cream, a homemade oat crisp topping, and a drizzle of salted caramel sauce.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 servings
Author Olivia Lam

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!