I’m having a hard time letting go of summer.

Let me rephrase that. I love fall, but this summer has been so good–beach trips, cookouts, hiking–that I’m being dragged kicking and screaming into fall. Everyone’s all *pumpkin spice latte-this* or *back to school-that*, and I’m lingering by the fresh produce stands in Brooklyn sniffing the sweet, syrupy fragrance of ripe peaches. It perfumes the air surrounding every bodega, and if it means I can hold on to summer a little longer, I’m totally fine looking like a weirdo scent hound.

There really is nothing like a fresh, ripe peach. It’s about as close as fruit comes to candy. Just like a tomato, the flavors of a peach concentrate when roasted. (Translate to: even more candy-like). I made this dessert for BF’s and my Sunday Supper. He works at a college that just started school this week, so we both needed that delicious reminder of summertime. The ricotta mousse is great as a topping, or frozen on its own, and the salted caramel crumble adds just the right amount of crunch.

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Roasted Peaches with Ricotta Mousse & Salted Caramel Crumble

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

Late summer peaches roasted with sugar, then topped with ricotta mousse and a crunchy salted caramel crumble.


    For Ricotta Mousse:
  • 1 container 15 oz part skim ricotta cheese
  • 1/2 cup confectioners sugar
  • 2 tablespoons honey
  • 1/4 teaspoon vanilla extract
  • pinch of salt
  • For Graham Cracker Crumble:
  • 5 graham crackers
  • 1/3 cup almond meal
  • 1 teaspoon Kosher salt
  • 1/4 cup sugar in the raw (or refined sugar)
  • 6 tablespoons unsalted butter, melted
  • For Roasted Peaches:
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons sugar in the raw (or refined sugar)
  • 1 teaspoon vanilla extract
  • 3 ripe peaches, halved and pitted


    Make Ricotta Mousse:
  1. Using a stand mixer fitted with the paddle attachment, beat the ricotta, confectioners sugar, honey, vanilla extract and salt until fluffy.
  2. Spoon into a sealed container or jar and place in fridge for at least one hour.
  3. Make Graham Cracker Crumble
  4. Preheat oven to 325 degrees Fahrenheit.
  5. Pulse graham crackers, almond meal, salt & sugar in food processor until finely ground.
  6. Move to a medium bowl and stir in butter, mixing until slightly clumpy. Spread evenly onto a baking sheet covered in foil and bake for about 12 minutes or until lightly golden.
  7. Make Roasted Peaches
  8. Raise oven heat to 400 degrees Fahrenheit.
  9. In a large rimmed baking dish, stir together butter, lemon juice, sugar, and vanilla extract.
  10. Add the peaches to the pan and coat with liquid. Lay each peach half cut side down.
  11. Bake until peaches are tender and the cooking liquid is syrupy in texture, about 20 minutes.
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