I spotted this Caramelized Peaches + Cream with Toasted Crumble recipe over on Pinterest last week and immediately knew that it was going to become my next test project/recipe for the newly-minted Tried + True series.
Happily, the recipe was a huge success (I’ve actually made it twice now), so I get to share the results with you here today! Woot woot! The caramelized sauce paired with the fresh sweetness of the fruit, topped off with the crunch of topping is pure nirvana. I have a feeling this gem of a recipe is going to continue to be a Summertime regular in my home from here on out. And I know it’s dessert and all, but I’ve also enjoyed eating the leftover chilled fruit for breakfast…with yogurt (that makes it healthy right?).
Needless to say, I’m urging you to skedaddle on over to check out How Sweet Eats for the original Caramelized Peaches + Cream with Toasted Crumble Recipe pronto. You will not be sorry!
Here are few notes from my experience:
- Instead of the coconut cream, I whipped up some heavy whipping cream with a bit of granulated white sugar, and a splash of bourbon vanilla, for a delicious addition.
- I also added a dash of bourbon vanilla to the peaches during the carmelization phase. Yum!
- Because the caramelized peaches are very sweet (both from their natural sweetness and the brown sugar), I recommend not over-sweetening the cream.
- Bonus…if you make sure to use gluten-free oats and gluten-free vanilla, this recipe is deliciously gluten-free
All photos taken with iPhone 5c