Roasted Peaches With Pistachio Crumble
Sweet, juicy roasted peaches are topped with a crunchy buttery pistachio crumble in this 6-ingredient summer dessert. Perfect for company, so much easier than a fruit pie and every bit as delicious!
Perfect, juicy, summer-ripe peaches may very well be my 'desert island' fruit. I mean, they have stiff competition from strawberries and raspberries... But ok. If I were allowed to bring ONE stone fruit and ONE berry, peaches would be my stone fruit of choice, no question.
But did you know that peaches could get even sweeter and juicier? A lil trip in the oven is all it takes!
While I'm no stranger to baked peach desserts like this divine peach and blueberry crisp, or these peach and raspberry oatmeal bars, this was the first time I've tried roasting peach halves like this. And I was thrilled with the results!
Instead of getting overly soft and mushy as I had feared, these roasted peaches held their shape and were just perfectly tender and fabulously juicy.
And while they would have been pretty swell on their own, I thought something crunchy on top would be a perfect contrast to the juicy peach and creaminess of vanilla ice cream.
Pistachios turned out to be the perfect choice for the crunchy, slightly salty, buttery crumble, in my opinion. Not only is their vivid green color just beautiful with peaches, but their mild flavor pairs perfectly.
STEP-BY-STEP INSTRUCTIONS
- Preheat the oven to 350F. Make the pistachio crumble. In a food processor, briefly pulse together the pistachios, all-purpose flour, almond flour, brown sugar, and salt.
- Add the melted butter and pulse again to combine.
- Lightly butter or grease a 2-quart baking dish (9 x 9 or a larger size if your peaches are on the bigger side). Add the peach halves to the baking dish cut side up in a single layer.
- Sprinkle half of the pistachio crumble over the peach halves.
- Spread the remaining half of the crumble in an even layer in a parchment-lined baking sheet.
- Transfer both the peaches and crumble to the oven. After 10 minutes, take out the crumble, flip it, and return to the oven for another 5-10 minutes until golden brown. The crumble will dry and crisp up as it cools.
- Continue to bake the peaches until tender, another 5-10 minutes depending on their ripeness.
Serve warm with vanilla ice cream if desired and additional crumble!
Roasted Peaches With Pistachio Crumble
Recipe details
Ingredients
- ▢ 4 fresh ripe peaches halved
- ▢ 1/2 cup shelled unsalted pistachios
- ▢ 1/2 cup all-purpose flour
- ▢ 1/2 cup almond flour or almond meal
- ▢ 1/2 cup brown sugar
- ▢ 1/4 teaspoon kosher salt
- ▢ 5 tablespoons melted butter
- ▢ Vanilla ice cream for serving
Instructions
- Preheat the oven to 350 F. Line a small baking sheet with parchment paper.
- In a food processor, add the pistachios, all-purpose flour, almond flour, brown sugar, kosher salt and pulse until combined and the pistachios are roughly chopped. Add the melted butter and pulse again to combine.
- Lightly grease a 2-quart baking dish and place the peach halves, cut side up in the dish (use a larger dish if necessary to fit all the peaches). Sprinkle half of the pistachio crumble over the peaches, and spread the remaining crumble on the prepared baking sheet in an even layer.
- Transfer both the baking dish and baking sheet to the oven on the same or separate racks.
- After 10 minutes of baking, flip the crumble and bake until it is golden brown (another 5-10 minutes), then remove to cool. The peaches may need a few more minutes to cook through depending on their ripeness.
- Serve peach halves warm with vanilla ice cream and additional pistachio crumble to taste.
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