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 lbs. 4-6 fresh peaches ($4.47)
- 2 Tbsp honey ($0.24)
- 1 Tbsp sriracha hot sauce ($0.12)
- 1/2 tsp cinnamon ($0.03)
- 1 tsp cornstarch ($0.04)
- 1 cup rolled oats ($0.17)
- 1 cup all-purpose flour ($0.14)
- 1/2 cup brown sugar ($0.24)
- 1/2 tsp salt ($0.03)
- 1/2 cup 1 stick butter ($0.40)
- 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.
- 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.
- 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!
Nutritional values are estimates only. See our full nutrition disclosure here.
I baked some into a small, single serve ramekin just for the photos.
Step By Step Photos
Wash and dice the peaches. I don’t even bother peeling them.
In a small bowl, combine the sriracha, honey, and cinnamon.
Drizzle the sriracha honey mixture over the peaches and toss to coat. Sprinkle the cornstarch on the peaches and toss to coat again.
In 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 the butter in until it forms a crumbly, sand-like texture. I just use my hands.
Place 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.
As 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!