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Glazed Peaches with Brown Butter Pecan Crumble Topping

Juicy peaches meet their match in rich, buttery goodness. Golden, buttery, and indulgent—these glazed peaches are caramelized, then sprinkled with a crisp pecan crumble made with nutty brown butter. Served warm with ice cream for the ultimate summer dessert.
20 min Prep Time
30 min Cook Time
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Servings: 4

Servings: 4

Ingredients

  • Crumble:

  • 1/2 cup unsalted butter
  • 1 cups all-purpose flour
  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup chopped toasted pecans
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon kosher salt

  • Peaches:

  • 4 ripe peaches, sliced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons butter
  • 1/4 cup brown sugar
  • 1 tablespoon bourbon
  • Vanilla ice cream, for serving

Instructions

Step 1

Heat oven to 350°F.

Step 2

To make the crumble, add butter to a saucepan over medium heat. Cook until the butter foams and steams. Swirl the pan as the foam subsides and closely watch as the butter turns golden brown and solids form. Immediately transfer to a heatproof bowl to prevent burning. Let cool slightly.

Step 3

Whisk together the flour, brown sugar, granulated sugar, pecans, cinnamon, nutmeg and salt in a large bowl. Stir in the butter. Combine mixture using your hands until coarse crumbs form.

Step 4

Spread crumbs onto a baking sheet in an even layer. Bake until crumbs are solid and lightly golden, about 20-25 minutes. Transfer baking sheet to a wire rack to cool. (Crumble can be baked up to 2 days ahead and stored in an airtight container at room temperature).

Step 5

To make the peaches, toss peaches with lemon juice and cinnamon in a large bowl. Melt butter and brown sugar in a large skillet over medium heat. Add peaches and cook, stirring occasionally, until caramelized and softened, about 5 minutes. Add bourbon and cook an additional minute.

Step 6

Divide the warm peaches among 4 serving bowls. Top with vanilla ice cream, spoon over any remaining sauce from the skillet, and sprinkle generously with the pecan crumble.