sriracha peach crisp

So, a couple of weeks ago my friend Jenni (of the vinaigrette slaw fame) sent me a message saying that the Creole Creamery had sriracha peach ice cream. I was all like, “What the WHAT?! Must have some now…” Not even ten minutes later, I ran across this recipe for Hot and Sweet Mango Crumble. So that was it, I had to make a sweet and spicy Sriracha dessert.

Sweet and spicy are a classic pair. If you’re uncertain, think about all of the fruit salsas out there. They go great together! Add a sweet, butter, slightly salty crumble topping and you’ve hit all of the bases. Adding a scoop of cold vanilla ice cream on top balances the heat nicely, but I ate it the rest of the week without and it was still ah-mazing.

Oh, and I got my peaches on sale for $1.49/lb. Score!

Sriracha Peach Crisp

Sriracha Peach Crisp

3.0 from 2 reviews
sriracha peach crisp
 
Prep time
Cook time
Total time
 
Total Cost: $5.88
Cost Per Serving: $0.74
Serves: 8
Ingredients
PEACH FILLING
  • 3 lbs. (4-6) fresh peaches $4.47
  • 2 Tbsp honey $0.24
  • 1 Tbsp sriracha hot sauce $0.12
  • ½ tsp cinnamon $0.03
  • 1 tsp corn starch $0.04
CRUMBLE TOPPING
  • 1 cup rolled oats $0.17
  • 1 cup all-purpose flour $0.14
  • ½ cup brown sugar $0.24
  • ½ tsp salt $0.03
  • ½ cup (1 stick) butter $0.40
Instructions
  1. Wash the peaches and cut them into small pieces. In a small bowl combine the honey, sriracha, and cinnamon. Pour over the peaches and toss to coat. Sprinkle the cornstarch over the peaches and toss to coat again.
  2. In a separate bowl, combine the oats, flour, salt, and brown sugar. Stir until evenly mixed. Add the butter and mix it in until it forms a crumbly, sand-like mixture. I find it best to just get my hands in there and “squish” it all together.
  3. Preheat the oven to 375 degrees. Place the seasoned peaches in the bottom of an 8×8 (or round) baking dish. Cover the peaches completely with the oat mixture. Bake in the preheated oven for about 30 minutes or until golden brown on top and the fruit is bubbling up. Serve hot or cold!

 

sriracha peach crisp I baked some into a small, single serve ramekin just for the photos.

Step By Step Photos

diced peachesWash and dice the peaches. I don’t even bother peeling them.

sriracha honeyIn a small bowl, combine the sriracha, honey, and cinnamon.

season peachesDrizzle the sriracha honey mixture over the peaches and toss to coat. Sprinkle the cornstarch on the peaches and toss to coat again.

oat crumbleIn a separate bowl, first combine the flour, oats, salt, and brown sugar. Stir until they are evenly mixed. Next add the butter (room temperature is easiest).

mix in butterMix the butter in until it forms a crumbly, sand-like texture. I just use my hands.

build crispPlace the seasoned peaches in the bottom of a baking dish and then cover with the oat crumble mixture. Place the dish in a preheated 375 degree oven and bake until the top is golden brown and the fruit mixture is bubbly.

sriracha peach crispAs if the peaches didn’t have a vibrant enough color, the sriracha sauce adds an even more saturated peachy orange color. It’s gorgeous AND delicious!