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
Units
Scale
- 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