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Caramelized Peaches + Cream with a Toasted Crumble

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  • 3 peaches, sliced in half + pits removed
  • 1/8 teaspoon salt
  • 1 tablespoon olive olive
  • 2 tablespoons unsalted butter
  • 1/3 cup loosely packed brown sugar
  • 1 can cold full-fat coconut milk, whipped to make coconut whipped cream
  • 4 ounces mascarpone cheese, at room temperature
  • 1 tablespoon powdered sugar
  • 2 teaspoons bourbon
  • if desired: brown butterfor drizzling


  • 3 tablespoons unsalted butter
  • 3/4 cup rolled oats
  • 1/4 cup loosely packed brown sugar
  • 3 tablespoons sliced almonds


  • Sprinkle the cut side of the peaches with the salt. Heat a large skillet over medium-low heat and add the olive oil and butter. Once melted, add in the peaches and cook until softened and browning, about 10 minutes. Sprinkle the brown sugar evenly in the skillet, lifting the peaches up and stuffing some underneath. Cook for another 8 to 10 minutes until the peaches are caramely and golden. Just a note: if your peaches are super ripe, keep an eye on them so they don’t become too mushy.
  • While the peaches are cooking, mix together the mascarpone, sugar and bourbon with a large spoon until combined. Use a large spatula and fold it into the coconut whipped cream until it’s combined. Set it in the fridge until ready to use.
  • Heat another skillet over medium-low heat and add the butter. Once it’s melted, stir in the oats and sugar, constantly stirring to combine and cooking for 1 to 2 minutes. Spread the oat mixture into one layer and cook until the oats begin to toast, another 1 to 2 minutes. Flip the oats and let the other sides brown up for a few more minutes, stirring occasionally so the crumble doesn’t burn. Remove the skillet from the heat and spread the oats on a sheet of parchment paper. Toss in the almonds and let the mixture cool and firm up for 5 minutes.
  • To serve the peaches, add a dollop of the mascarpone on top and a sprinkle of the crumble. Finish it off with a drizzle of brown butter if you’d like.

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