Warm peaches topped with sugary streusel and a rich caramel drizzle…the perfect way to celebrate summer! If you prefer a more daring culinary experience, try my Savory Streusel Roasted Peaches.

Ingredients

  • 2 Peaches, firm, sliced in half and pitted
  • 1 Tbsp Butter, unsalted, melted
  • Cinnamon or vanilla ice cream
  • Rich Caramel Sauce
  • Streusel

Rich Vanilla Caramel Sauce

  • 2 Tbsp salted butter (room temperature)
  • ½ cup dark sugar (firmly packed)
  • ¼ cup heavy cream
  • ½ tsp vanilla (option to substitute bourbon for “Rich Bourbon Caramel Sauce”)
  • *option to add ¼ tsp kosher salt if you’d like “Rich Salted Vanilla Caramel Sauce”

Streusel

  • 3 tbsp salted butter, softened to room temperature
  • ¼ cup plus 2 Tbsp dark brown sugar, packed
  • 2 Tbsp plus 2 tsp whole wheat pastry flour (you can substitute regular flour)
  • ¼ c old fashioned oats
  • ½ tsp cinnamon

Tools & Timing

  • Small sauce pan
  • Heatproof whisk
  • Rubber spatula
  • Baking dish in which your peach halves can fit somewhat snuggly together
  • Basting brush (or paper towel and spoon, honestly)
  • Cute bowls/dishes for serving
  • Timing: about 30 minutes
  • Serves 4

Background

This recipe is a rendition of my “Savory Streusel Roasted Peaches” with a sweeter touch: my Rich Vanilla Caramel. As we move into fall, I wanted a version of roasted peaches that tasted more like sweet peach pie…and here it is!

Original recipe adapted from Williams-Sonoma 

Step-by-step

Warm vanilla caramel sauce

Make the caramel sauce

  1. *Place butter for streusel on counter so it can come to room temp (2 Tbsp salted)
  2. Place butter in small sauce pan over medium-low heat. Whisk slowly and constantly until it has melted.
  3. Once butter has completely melted, add brown sugar and heavy cream (and salt if you’re making Salted Vanilla Caramel). Whisk until incorporated.
  4. Once everything is blended, increase heat to medium-high. Bring to a boil (takes about a minute); then, reduce to low.
  5. Simmer on low heat (small bubbles should form continually) whisking every 30 seconds for 5 minutes.
  6. After 5 minutes, stir in vanilla (or bourbon) – when you add it in, the mixture will bubble up – just keep whisking. After whisking the vanilla or bourbon in (about 15 seconds), remove from heat and continue to whisk for another minute.
  7. Let caramel rest as you begin the peaches.

Prep and bake the peaches

  1. Preheat oven to 400.
  2. Prep your peaches: after washing and drying, cut peaches in half and remove pits.
  3. Prep your baking dish: melt the butter and lightly coat the inside of the dish using about ½ tbsp of the butter
  4. Place peaches, cut side up, side by side in baking dish. Use the remaining ½ tbsp of butter to brush the tops of the peaches.
  5. Place peaches in the oven and roast for 10 minutes.
  6. As peaches are roasting, prep your streusel.

Streusel prep

  • Blend sugar, wheat flour, oats, and cinnamon with a metal whisk. Then, using your fingers, incorporate the butter until you have “pieces” of streusel. (This is the fun part of making streusel – you squish the butter and the oat blend with your hands until the mixture looks like large crumbs!)

Finish your peaches

  • After 10 minutes, remove peaches and top with a layer of streusel. Return to oven and bake for another 10 minutes, or until streusel is golden brown.
  • When peaches are done, transfer to serving dishes, drizzle with caramel sauce, and top with ice cream. Serve immediately.

Serve and Enjoy

Other Options

You can absolutely skip the streusel step. Roasted peaches with a drizzle of warm caramel sauce and a scoop of ice cream are AMAZING.