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Some recipes prove you don’t need an elaborate ingredient list or hours in the kitchen to make something special. One of the best things about summer is the endless amount of in-season fruits at the farmer’s markets and grocery stores. This time of year, we are stocking up on all the fresh fruit we can find and finding fun ways to bake with it!These Honey Roasted Peaches are proof that a few good ingredients can still create the kind of dessert that will have you craving seconds (and thirds)!
Juicy ripe peaches are halved, drizzled in honey and brown sugar, and roasted until they’re soft and caramelized. And as soon as they’re out of the oven, you’re finished with a homemade crunchy coconut almond crumble. It adds the perfect contrast for the soft roasted peaches, and the almonds and coconut bring nutty richness that tastes even more like summer. Plus, the warm, roasted peaches make the perfect vessel for crumble and ice cream.
The blend of the caramelized hot peaches with the cold creamy ice cream and crunchy crumble is a summer dessert made in heaven. Perfect for summer patio parties or a casual weekend bake, add this one to your list!
Why You’ll Love These Honey Roasted Peaches
- Peaches are the perfect vessel for toppings! The soft roasted peaches make the perfect vessel for a scoop of ice cream and some crumble. And when all the flavors melt together, it makes for the most comforting bite!
- Perfect summer dessert! We’re taking full advantage of peach season. And this recipe captures everything good about warm-weather baking: simple ingredients, cozy flavors, and that effortless feeling of making something beautiful without trying too hard.
- Elevated but super simple. These honey-roasted peaches are a great example of how simple ingredients with cozy flavors can make something delicious and beautiful.
Ingredients You’ll Need
honey roasted peaches
- Peaches
- Brown sugar
- Honey
- Vanilla Ice cream
coconut almond crumble
- Old-fashioned oats
- Coconut oil
- Maple syrup
- Brown sugar
- Vanilla
- Cinnamon
- Coconut flakes
- Slivered almonds
- Salt
How to Make Honey Roasted Peaches, Step by Step
Step 1. Preheat oven and prep two baking sheets.
Start by preheating the oven to 325ºF to cook the coconut almond crumble.
Next, prep two 9×13- inch baking sheets. Once baking sheet will be for baking the granola and another will be to roast the peaches.
Line each baking sheet with a sheet of parchment paper and set them to side for now.
Step 2. Mix the crumble mixture, and bake on the prepped sheet pan for 30 minutes.
This crumble is super simple to make. All you’ll need is a large mixing bowl and a rubber spatula or wooden spoon to stir the mixture.
Start by adding melted coconut, brown sugar, maple syrup, salt, and cinnamon to the mixing bowl. Stir the mixture until incorporated. Next, pour in the old-fashioned oats, coconut flakes, and slivered almonds. Stir the oats into the spiced syrup mixture until evenly coated.
Spread the oat mixture out onto one of the parchment-lined baking sheets. Gently use the back of your spoon to press the crumble into an even layer on the baking sheet. Cook the mixture for 25-30 minutes.
Once the crumble is golden and crisp, remove from the oven to cool completely while you roast the peaches.
Step 3. Increase oven temperature to roast the peaches.
The peaches will be cooked at a high temperature of 425°F. Once the crumble is done baking, increase the temperature.
While the oven is preheating, slice the peaches in half and remove the pits. Place the peach halves inside, facing up. Drizzle the top of the peaches with honey and a sprinkle of brown sugar.
Step 4. Roast the peaches for 20 minutes, until they are caramelized and golden brown. Let them cool for a couple of minutes before serving.
The peaches will roast in the oven for about 20 minutes until they are bubbly and browned. Your kitchen will be smelling delicious at this point.
You will know they are done cooking when you can poke them with a fork without much resistance.
Step 5. Top with crumble and a scoop of ice cream.
You can let the peaches sit for a couple of minutes before serving. We do recommend serving them while they are hot.
Top the peaches with a scoop of vanilla ice cream, some crumble, and an extra drizzle of honey!
Tips for Making Roasted Peaches
- Use ripe peaches (but make sure they aren’t too ripe). The peaches should be fragrant and still firm. Peaches that are too soft will collapse in the oven as they cook.
- Leave the skin on the peaches. The skin will help to hold the shape of the peaches as they cook.
- Line a baking sheet with parchment paper for easy cleanup. As the peaches cook and caramelize, the honey and brown sugar will get super sticky. Lining the baking sheet with parchment paper for baking the peaches and the crumble will make clean up super easy.
- Let the crumble cool completely before breaking apart. As the crumble cools, it will continue to crisp up, creating crunchy clusters.
Sage Kitchen FAQ
The best way to half and pit a peach!
Here is a trick you can use to slice the peaches in half and easily remove the pits. Here’s what you need to do:
- Slice the peach horizontally all the way around.
- Gently twist and pull to separate the sides.
- You should see a pit sticking out. Pinch the pit with your thumb and forefinger and pull to remove the pit.
If you slice the pit vertically down the seam, you notice that the pit is more flush with the fruit, making it more difficult to remove.
If you need a visual instruction, America’s Test Kitchen has a super helpful video for pitting peaches!
How to Store Leftover Roasted Peaches and Crumble
Store peaches in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 20-30 seconds when you want to eat them.
Store leftover crumble in a glass jar, an airtight container, or a sealable bag. Keep at room temperature for 7-10 days.
How to use leftover crumble
This crumble recipe makes a large batch, so you will likely have leftovers. This crumble is essentially a granola recipe, so you can eat it dry, as cereal or use it as a topping for fruit or yogurt for snacking.
More Summer Dessert Recipes:
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Honey Roasted Peaches with Coconut Almond Crumble
- Total Time: 1 hour 30 minutes
- Yield: 12–16 servings 1x
Description
Ripe halved peaches roasted to caramelized perfection and topped with a coconut almond crumble, a scoop of vanilla ice cream, and an extra drizzle of honey.
Ingredients
- 6–8 peaches
- 1/4 cup Brown sugar
- 1/4 cup Honey
- 1 pint vanilla ice cream
Coconut Almond Crumble
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/3 cup brown sugar
- 1 tbsp vanilla
- 2 tsp cinnamon
- 1/2 cup shredded coconut flakes
- 1/2 cup slivered almonds
- 1/2 tsp salt
- 5 cups old-fashioned rolled oats
Instructions
- Preheat oven to 325 F. Line two 9×13-inch rimmed baking sheets with a piece of parchment paper. One baking sheet will be for baking the crumble, and the other for roasting the peaches.
- While the oven preheats, make the crumble. In a large mixing bowl, whisk melted coconut oil, maple syrup, brown sugar, vanilla, cinnamon, and salt in a large mixing bowl.
- Add oats, coconut flakes, and slivered almonds to the bowl. Stir and coat the maple syrup mixture over the oats.
- Spread the oat mixture across the parchment-lined baking sheet. Using the back of a spoon or rubber spatula, press the oats firmly into the baking sheet.
- Bake for 30 minutes. Rotate the pan halfway through baking. When the granola is golden and crisp, remove it from the oven to cool while you roast the peaches.
- Increase the oven temperature to 425ºF. Slice the peaches in half and remove the pits. Place the peaches on a parchment-lined baking sheet, cut-side up. (See blog post for tips on slicing and pitting peaches.)
- Sprinkle the tops of the peaches with some brown sugar and a drizzle of honey. Roast in the oven for 20-25 minutes until they are soft and starting to caramelize and brown on top.
- Remove them from the oven and serve warm. Top with ice cream, crumble, and an extra drizzle of honey.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
