ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Peaches with Cookie Crumble

Photo: Kana Okada; Styling: Susan Vajaranant
Prep time 10 mins
Cook time 30 mins
Yield Serves 6

Ingredients

  • 5 gingersnaps
  • 1/4 cup pecan halves
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons packed light brown sugar
  • 3 tablespoons unsalted butter, chilled, cut into small pieces
  • 3 ripe peaches, halved and pitted
  • 1/2 cup heavy cream
  • 1 tablespoon sugar

Nutrition Information

  • calories 220
  • fat 17 g
  • satfat 9 g
  • protein 2 g
  • carbohydrate 17 g
  • fiber 1 g
  • cholesterol 42 mg
  • sodium 47 mg

How to Make It

  1. Preheat oven to 350ºF. Butter an 8-inch square baking dish. Combine gingersnaps, pecans, flour and brown sugar in bowl of a food processor and pulse several times to coarsely chop cookies and pecans. Add butter and process until clumps begin to form.

  2. Arrange peaches, cut side up, in baking dish. Press cookie mixture into center of each peach, pressing to adhere. Bake until peaches are tender and topping is browned, about 30 minutes. Let stand 10 minutes to cool slightly.

  3. While peaches are cooling, whip cream with sugar until stiff peaks form. Transfer peaches to dessert bowls and serve with whipped cream.