I was 25 years old when I learned that peaches and cream is not actually peaches and whipped cream like I imagined. Rather it is just baked peaches served with vanilla ice cream. It is so easy, and minimal effort is required. This summery dessert classic reminds me of a banana split sundae except it is baked. When you top the hot peaches with chilled ice cream, it just starts to melt onto the peaches and is a sweet tooth dream come true.
You will need fresh peaches. I’m all for using tinned peaches for peach desserts like peach cobbler. However, this isn’t the case in this recipe. This is because the peaches are going to be baked so they become super soft. Tinned peaches are already soft so it will most likely be a sugary, mushy mess in the oven. The peaches are tossed in butter, brown sugar and I added cinnamon as well for a nice touch. When assembling this peaches and cream in a cup, I added crushed Graham crackers for a nice crunch. I also brushed it up with more cinnamon because you can never have enough cinnamon in this world.
Once the peaches are baked and softened, brush with more ground cinnamon. Place in a cup or ramekin and top with ice cream. I have homemade no-churn ice cream recipes which would go great with this- like my cherry ice cream and coconut choc chip ice cream.
Ingredients
4 peaches, pits removed and sliced
2 tablespoons unsalted butter
2 teaspoons brown sugar
1 teaspoon ground cinnamon, plus extra to top
Extra toppings: crushed biscuits, chocolate shavings or nuts
Instructions
- Preheat the oven to 375°F/190°C.
- Place the peach slices in a 9 inch baking tray, or an even smaller tray.
- Bake for 20 minutes, untouched.
- Brush the baked peaches with more cinnamon and serve with your favorite ice cream.
- You can also add whipped cream and extra toppings if you wish.