Baked Peaches with Mascarpone, Salted Caramel and Crumble

baked peaches

I realise that it might be a little bit cruel to be talking about dessert at breakfast time, especially when salted caramel is involved, but I just had to share this recipe with you. I’ve cooked up some pretty delicious things in recent times but I’ve gotta say – and this is a big call – this recipe is my new favourite. I’m already looking for another occasion to make it again soon.

It involves beautiful summer fruit (I used peaches but you could try other stone fruit as well), vanilla bean-spiked mascarpone, a homemade oat crumble and a generous amount of salted caramel. It elevates an already beautiful peach to something almost transcendent.

baked peaches

It came about when I was looking for a quick but still impressive dessert to make for a dinner party last weekend. This fit the bill perfectly, and was definitely a crowd pleaser. The flavours just work.

When you get a little of everything on your spoon, it’s a party in your mouth between the sweet, creamy, salty and crunchy elements. The oat crumble and caramel sauce can be made well before your guests arrive, and the peaches popped into the oven just before you serve the main course.

baked peaches

As I mentioned earlier, I think it would also be amazing with other stone fruit such as nectarines or plums. It could even work with grilled fruit such as figs, mango or pineapple. Uhh, yum! And in winter a version with pears or apples would be the ultimate comfort food.

You could try a big scoop of ice cream or creme fraiche instead of the mascarpone, and crumbled meringue or praline on top. With room for versatility like that, I think this recipe will become a firm part of my repertoire!

baked peaches

Baked Peaches with Mascarpone, Salted Caramel and Crumble
Serves 6

  • 6 ripe peaches
  • 1/4 cup brown sugar
  • 80g salted butter, cut into cubes
  • 250g Mascarpone
  • 1 vanilla bean, seeds scraped or 1 teaspoon vanilla bean paste


  • 1 ½ cups rolled oats
  • 1/4 cup brown sugar
  • 2 tablespoons butter, slightly softened

Salted Caramel Sauce

  • 1 cup (250ml) pouring cream
  • 60g butter
  • 1 cup brown sugar
  • ½ teaspoon sea salt
  • 2 teaspoons bourbon or rum

Preheat the oven to 180°C (350°F). To make the caramel sauce, place the cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5–7 minutes or until thickened. Stir through the salt, rum or bourbon and set aside to cool.

To make the crumble, place ingredients into a bowl and rub together with your fingers until it resembles coarse breadcrumbs. Line a baking tray with non-stick baking paper and spread crumble mixture evenly over the tray. Bake, checking after 10 minutes to make sure it is not browning too fast. Stir and bake for another 5 minutes if needed. Allow to cool.

For the peaches, cut each in half and remove the seeds. Place in a baking dish large enough to fit them all snugly. Sprinkle over the brown sugar and place a cube of butter in the middle of each peach. Bake for 30 minutes or until peaches are cooked through. Stir vanilla bean through mascarpone. 
To serve, place a teaspoon of mascarpone into the center of each cooked peach. Drizzle with caramel sauce and scatter oat crumble on top.

Leave a Reply

Your email address will not be published. Required fields are marked *