3peaches, halved with pit removedpeaches should be firm but ripe
1 1/2tspcoconut oil, warmed to liquid
1/2tspcinnamon
For the Sweetened Mascarpone
1/4cupMascarpone cheese
2tbsphoneysweeten to taste
1/2tspcinnamon
pinchnutmeg
For the Oatmeal Crumble Topping
1/4cup old-fashioned rolled oats
1/4cupwalnuts
2tbspcold butter
2tbspwhite whole wheat flour
2tbspcoconut sugar
1/4tspsalt
Instructions
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!