An adventure for your palate! Warm, sugary streusel tops a delicious roasted peach…all graced with a bit of honey and thyme. For the curious foodie, this summer dessert is a must! If you prefer a more traditional experience, try my Sweet Oven Roasted Peaches with Streusel and Caramel Drizzle.

Ingredients

  • 2 peaches, firm, halved and pitted
  • 2 Tbsp Butter, unsalted
  • 1 Tbsp Honey
  • ½ – 1 tsp thyme
  • Pinch of cinnamon (I tried McCormick’s Roasted Cinnamon – yum!)
  • *cinnamon or vanilla ice cream

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 and Timing

  • 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

Background

Peach season has always been on my radar: my grandpa owned a peach farm, so growing up, I heard stories about peach picking…this love of peaches continued in a different form as my mom and I always made peach jam each summer (which is definitely a warm endeavor!)

Nowadays, I still love peaches, and I try to bring them into my kitchen in a variety of ways (that are hopefully less hot than making jam). I was first inspired to roast peaches this summer and used a recipe from Williams-Sonoma. This recipe had an option for using thyme as a garnish, and since I’ve been on a thyme kick (I’ve started growing 5 varieties – more on that in a later post), and upped the amount of thyme from a garnish to part of the recipe. I also love, love, love streusel, so I knew I need to find a way to add some scrumptious streusel to my peaches. My quest began…and after reading several recipes online, I cobblered…I mean cobbled together my own rendition. Enjoy!

Adapted from Williams-Sonoma 

Step-by-step

  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 butter and lightly coat the inside of the dish using about ½  tbsp
  4. Place peaches, cut side up, side by side in baking dish. Brush the tops of the peaches with the remaining melted butter. Sprinkle with a pinch of cinnamon.
  5. Place peaches in the oven and roast for 10 minutes.
  6. As peaches are roasting, combine 2 tbsp of honey with thyme and prep your streusel.
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!)
honey-and-thyme

Finish your peaches:

  • After 15 minutes, remove peaches and paint the tops with honey/thyme mixture.
  • 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 and top with ice cream. Optional: sprinkle with a little more thyme for garnish. Serve immediately.

Serve and Enjoy

savory-streusel-roasted-peach

Other Options

You can absolutely skip the streusel step. Roasted peaches with thyme and honey are AMAZING one their own.

These peaches are also delicious without the additional ice cream…but hey, it’s hot outside! Perfect reason to scoop some cinnamon or vanilla ice cream onto your warm, streusel-covered peach!