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 a 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
Servings 8Ingredients
PEACH FILLING
- 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)
CRUMBLE TOPPING
- 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)
Instructions
- 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!
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
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!
I made 2 of these. One for my family and one for a friend’s birthday. Both got eaten before my friend got hers so I’m making a 3rd. It’s so easy and yummy. This is amazing!
Peaches are in season so I’ve been making all the peach recipes here. I love that this site pushes me out of my comfort zone and helps me try things I never would have thought of.
The peaches were spicier than I expected, but the crumble on top balanced it out perfectly. I shared it with my roommates and they all approved.
I really liked this. The sweet and spicy combo is too die for, and the topping is perfection!
We had dinner guests and I made this for dessert–it was a huge hit! I’m not a great chef, but this was something even I could pull off, AND impress people with. I also ate the leftovers for breakfast the next day after telling myself it’s essentially a baked oatmeal…:D
I’ve been dying to I tried this recipe for a while now and finally had a chance to this weekend. So loved it… so amazingly tasty. The sriracha really added a nice zing and went really went well with the honey too. Usually I use white sugar for the fruit filling for my crisps, but I really like the way the honey tasted… added more depth to the flavour. Such a great combination. Thanks for posting this recipe! Definitely will be making it again :)
This looks great, definitely going to try. Could I separate it into portions and freeze for later?
This one probably won’t freeze too well as the crumb topping will most likely get soggy upon thawing.
This sounds amazing & I changed it up into what I was craving; a peach butter now starring sriracha!! I have alot more I want to try from your site, Beth. yay new food combos!!!!
I tried this and it tasted like nothing I’ve ever tasted before . Did not like the flavours but it smelled good.
I was looking for a recipe I could use for my frozen peaches and this hit the spot. What a fantastic blog you have.
I just made this tonight–except, I accidentally bought nectarines (they were on sale, too, so whatever) instead of peaches. It was equally delicious as I imagine the original is!
Siracha peach ice cream sounds awesome. One of my favorite ice cream is an earl grey siracha from Little Baby’s ice cream here in philadelphia.
That looks delicious! Have you ever tried Organicville’s sriracha? It is truly delicious and is gluten free, preservative free, and vegan!
I love fruit salsas because of their balance between sweet and spicy, so I don’t know why it didn’t occur to me earlier to add a little bit of heat with Sriracha in my desserts. Thanks so much for the inspiration!
I made this without any cornstarch (I had none) or flour (I am gluten-free), and it turned out so surprisingly amazing that I cannot even describe the deliciousness. With the first bite, I thought I should have added more Sriracha, and then I got a spicy attack and it was the perfect amount.
Great recipe!
you are crazy! crazy cool. i love this.