While I'm away in Fiji (lucky me!), a pretty awesome group of some of my very favorite bloggers is helping “fill in the gaps” with amazing recipes, DIY projects and much more.
Today's post is by Meredith from Lakyn + Judah. Among other things, Meredith posts recipes that make you want to reach through your screen and grab a bite. Seriously, I defy you to take a look at these dark chocolate cake donuts with blood orange glaze and not feel instantly hungry ;)
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Hello Oh the Lovely Things readers! I am beyond thrilled and honored to be guest posting here on this beautiful blog today. It’s safe to say that when Clemence contacted me for this opportunity, I jumped on my couch Tom Cruise-style! I hope you enjoy this super simple, but show stoppin recipe as much as I do! Let’s get to it shall we?
It's officially SUMMER, and you know what that means....peaches! Today I want to share my go-to summer dessert - roasted peaches topped with salted caramel ice-cream and a brown sugar walnut crumble. This dessert is so easy and is perfect for summer parties or as an ending to a simple summer dinner.
This recipe is so simple and starts with roasted peaches. If you haven't started roasting your fruit, jump on the bandwagon immediately! It's so simple and brings out all the flavors of your favorite fruit. Once the peaches are roasted to perfection, they get topped with the most delicious crumble made with walnuts, butter, cinnamon, and brown sugar. I'm convinced that brown sugar, cinnamon, and peaches should never be parted. After you try this recipe, I’m sure you'll be convinced of that too!
Roasted Peaches with Walnut Crumble
inspired by Love and Lemons
inspired by Love and Lemons
Ingredients:
4 ripe peaches
1/2 tablespoon coconut oil butter* (or regular butter)
1/2 cup toasted walnuts
3 tablespoons brown sugar
1 1/2 teaspoons cinnamon
pinch of salt
2 tablespoons salted butter, cold
Directions:
Preheat oven to 400 degrees.
While oven preheats, wash and dry peaches and cut them in half. Carefully remove the pit and place in a large baking dish.
Rub each peach half with coconut oil butter to ensure the flesh doesn't dry out in the oven.
Roast peaches for 20 - 25 minutes or until soft and juicy.
While the peaches roast, make the crumble.
Combine walnuts, brown sugar, cinnamon, salt, and cold butter in a food processor and pulse until a crumbly.
Pour mixture into a container with a lid and keep in the fridge until the peaches are done.
Once peaches are out of the oven place one or two peach halves in a bowl, top with salted caramel gelato and a generous helping of the walnut crumble.
* I love the subtle flavor that the coconut oil butter gives this dish, but regular butter would be fine too.
4 ripe peaches
1/2 tablespoon coconut oil butter* (or regular butter)
1/2 cup toasted walnuts
3 tablespoons brown sugar
1 1/2 teaspoons cinnamon
pinch of salt
2 tablespoons salted butter, cold
Directions:
Preheat oven to 400 degrees.
While oven preheats, wash and dry peaches and cut them in half. Carefully remove the pit and place in a large baking dish.
Rub each peach half with coconut oil butter to ensure the flesh doesn't dry out in the oven.
Roast peaches for 20 - 25 minutes or until soft and juicy.
While the peaches roast, make the crumble.
Combine walnuts, brown sugar, cinnamon, salt, and cold butter in a food processor and pulse until a crumbly.
Pour mixture into a container with a lid and keep in the fridge until the peaches are done.
Once peaches are out of the oven place one or two peach halves in a bowl, top with salted caramel gelato and a generous helping of the walnut crumble.
* I love the subtle flavor that the coconut oil butter gives this dish, but regular butter would be fine too.
ABOUT THE AUTHOR : LAKYN + JUDAH
