Roasted Peach Crisp

Serves: 4


  • 2 ripe peaches, halved and pitted
  • 2 tablespoons honey
  • 1 large egg white
  • 2 tablespoons sugar
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon salt
  • Pinch of ground cardamom
  • 1/3 cup slivered almonds
  • 1/4 cup old-fashioned oats


  1. Preheat oven to 425°.
  2. Arrange the peaches, cut side up, in a small glass or ceramic baking dish, and drizzle with honey. Pour 2 tablespoons water in the dish. Bake until tender and tops are caramelized, 30-40 minutes.
  3. Meanwhile, whisk together egg white, sugar, oil, salt, and cardamom until well blended. Stir in almonds and oats until evenly coated. Spread mixture in an even layer on a small, rimmed baking sheet. Place in the oven alongside the peaches and bake until golden brown, about 10 minutes. Remove from the oven and cool completely. (The mixture will crisp as it cools.)
  4. Transfer each peach half to individual serving dishes. Break the almond mixture into large pieces, and arrange decoratively on peaches. Serve immediately.