Here, have a little love with Roasted Peaches and Sweetened Mascarpone. I live in Georgia, otherwise known as the peach state, which is somewhat ironic since Georgia produces far more blueberries than peaches. However, we still love us some peaches (even if they come from our friends in South Carolina) – especially when combined with just the right amount of Mascarpone and an Oatmeal Crumble Topping.
I often find that after I have cooked a big dinner, I feel a little exhausted when I head back into the kitchen with a full belly to put the final touches on a hot dessert. And since processed food is no longer an option, dessert options have narrowed quite a bit. These roasted peaches are perfect. Easy to put together and a sweet end to any meal. This dessert is elegant enough for a posh dinner and simple enough to surprise the kids on a weeknight.
Note: I was recently asked about nutritional information for this recipe. See below:
- 3 peaches, halved with pit removed peaches should be firm but ripe
- 1 1/2 tsp coconut oil, warmed to liquid
- 1/2 tsp cinnamon
- 1/4 cup Mascarpone cheese
- 2 tbsp honey sweeten to taste
- 1/2 tsp cinnamon
- pinch nutmeg
- 1/4 cup old-fashioned rolled oats
- 1/4 cup walnuts
- 2 tbsp cold butter
- 2 tbsp white whole wheat flour
- 2 tbsp coconut sugar
- 1/4 tsp salt
- Preheat oven to 400 degrees. Wash and divide peaches and remove the pit. Place peaches cut side facing up in an oven safe dish. Brush each peach with a little coconut oil. Sprinkle with cinnamon. Roast in the oven for 20-25 minutes until peaches fork tender. (Roasting time will vary based on the ripeness of your peaches.)
- While peaches are roasting, combine ingredients for the Sweetened Mascarpone: Mascarpone, honey, cinnamon and coconut sugar. I usually just combine ingredients with a spoon - there is no need to pull out the electric mixer. Prepare the mixture to pipe into the peaches. You can drop it in with a spoon but it is a little easier to create a makeshift piping bag by putting the mixture in a sandwich bag and cut off a small corner of the bag.
- Also combine ingredients for the Crumble Topping: Add oats, walnuts, butter, white whole wheat flour, coconut sugar and salt to the food processor. Pulse until the mixtures is combines evenly. It will be crumbly.
- Remove peaches from oven and pipe Mascarpone filling evenly into each peach. It will begin to melt over the peaches and run down the sides. This is totally okay! Top with the Oatmeal Crumble, pressing gently to help it adhere to the cream - and carefully because the peaches are hot!
- Put the peaches back in the oven for approximately 10 minutes or until the Oatmeal Crumble is toasted. Enjoy!