Juicy peaches, crumbly streusel, and the creamiest mascarpone ice cream…this dessert is the perfect late summer peach crisp.
When peaches are ripe, they are one of my absolute favorite fruits. That’s why I love this peach crisp so much. It is all about the peaches!
I toss them with some sugar, flour, and almond extract, and throw them into a cast-iron skillet. The topping? A really, really simple streusel recipe that is actually what my grandma uses for her famous apple pie. It bakes into a golden, buttery “crust” that just melts in your mouth (I could honestly eat this stuff by itself).
The mascarpone ice cream was sort of an experiment that turned out better than I could believe. The addition of the orange zest makes the ice cream taste like an old school dreamsicle. I was totally brought back to childhood.
The mascarpone cheese adds a really creamy component to the ice cream which I just love! And the best part is when the peach crisp comes out of the oven, warm and bubbling, and the ice cream completely melts over top. It creates almost a “sauce” for the crisp. Amazing.
So, definitely go out and grab those peaches before they’re gone! You absolutely won’t regret it and will definitely want to eat this over Labor Day weekend! Enjoy!
Late Summer Peach Crisp with Mascarpone Ice Cream
a sweet, late summer peach crisp with creamy mascarpone ice cream
Mascarpone Ice Cream
- 1 ½ cups half & half
- ¾ cup heavy cream
- 6 yolks
- ¾ cup sugar
- 3 tbsp brown sugar
- 1 tsp vanilla extract
- ½ tsp orange zest
- 8 oz mascarpone cheese
- 1 ½ lbs peaches, roughly chopped
- 3 tbsp all-purpose flour
- 2 tbsp sugar
- 1 tbsp brown sugar
- ¼ tsp almond extract
- ¾ cup all-purpose flour
- ½ cup sugar
- 2 ½ oz cold butter, diced
Mascarpone Ice Cream
- Combine the half & half and heavy cream in a medium saucepan. Heat this mixture over medium-low heat until just simmering (do not boil). While the liquid heats up, whisk the egg yolks vigorously in a mixing bowl until pale yellow. Add both sugars, whisking until incorporated. Temper the egg yolks by slowly whisking in about ⅓ of the heated cream mixture into the bowl. Once incorporated, pour the tempered eggs into the saucepan with the rest of the cream mixture. Cook until the custard thickens and coats the back of a spoon, about 8 minutes over medium-low heat. Transfer the custard to a glass bowl. Stir in the vanilla extract, orange zest, and mascarpone cheese. Make sure all of the ingredients are incorporated well.
- Place the bowl into a larger bowl full of ice to let cool slightly before refrigerating and cooling completely. Pour the cooled custard into an ice cream maker and process according to the machine’s instructions. At this point, it will be at the soft-serve stage. Transfer the ice cream to a freezer container (I like to use a non-stick, 9” by 4.5”, 1 pound, bread pan). Freeze for a couple of hours before serving.
- Prepare an 8” cast-iron skillet by greasing it with butter. In a mixing bowl, combine the peaches, flour, sugar, brown sugar, and almond extract. Stir until the flour and sugars have dissolved. Pour the mixture into the skillet and set aside.
- Preheat the oven to 375F. In another mixing bowl, combine the flour and sugar. Mix well. Cut in the cubes of cold butter (I use a hand-held potato masher) until the mixture resembles breadcrumbs. Sprinkle the streusel topping over the peaches in one, even layer. Pull some of the peaches up so they are visible through the top. Bake the peach crisp for 45 minutes until golden and bubbly. Let cool slightly. Serve warm with the mascarpone ice cream on top.
- Serving Size: 4
For classic mussels with a really interesting broth, check out my previous recipe: Moules Frites with Black Garlic Broth