A tangy raspberry peach sauce gets draped over several scoops of creamy vanilla ice cream with a buttery oatmeal cookie streusel.– This raspberry peach melba is summer in a bowl!
I’m about to introduce you to your new and improved bowl of ice cream of summer 2019.
May or may not involve fruit and cookies in huge amounts. May or may not involve multiple bowls of said goodness on repeat til September or whenever the raspberries and peaches run out.
THIS, friends, is what is known as a raspberry peach melba. A deceivingly simple and nostalgic summer ice cream dessert that is not NEARLY widespread enough.
A classic version involves a few scoops of vanilla ice cream with a raspberry peach sauce. A Sarah trashed-up version involves all that with a buttery oatmeal cookie streusel topping shoved into every spare corner. HECK YES!!! We ain’t playing here.
The absolute beauty of this raspberry peach melba (uh, besides it’s obvious physical ice cream beauty) is that it’s so simple enough for a lazy summer nights bowl of ice cream, yet TOTALLY gorgeous enough for a fancier dessert affair.
You can assemble ALL of the components ahead of time which are as follows: >>>
- Raspberry peach sauce. It’s just a SUPER simple stovetop fruit sauce made in minutes. Peaches, raspberries, lemon juice, sugar. That’s it!
- Ice cream. You can make your own or a quart of storebought vanilla works just fine. Nothing fancy needed here!
- Oatmeal cookie topping. MY FREAKING FAV PART. It literally tastes like a crumbled-up oatmeal cookie and there is obviously no hating that. It’s buttery, sugary, cinnamon-y and addicting. I tend to pile my personal bowl up with about 80% of this stuff.
When it comes time to assemble…throw a few big scoops of vanilla ice cream in your sturdiest ice cream bowl, drizzle it with ALL that sauce, and throw a mountain of streusel on top. Please attempt to fall in facefirst at this point.
Trust me on this, YOU’LL DEF WANT TO. The tangy raspberry peach sauce is MIND-BLOWING with the creamy ice cream and the crunchy little bits of oatmeal streusel.
Just a little bit better than your usual nightly bowl of mint chip, yeah?
Raspberry Peach Melba with Oatmeal Cookie Streusel
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Ingredients
Raspberry Peach Sauce
- 1 cup fresh or frozen raspberries (thawed)
- 2 cups fresh or frozen peeled peaches (thawed)
- 1/3 cup sugar
- 1 tablespoon lemon juice
Oatmeal Cookie Topping
- 1 cup old-fashioned rolled oats
- 1/2 cup white whole wheat flour
- 1/3 cup coconut sugar (or brown sugar)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup melted butter
- 1/2 teaspoon vanilla extract
- Vanilla ice cream for serving
Instructions
Raspberry Peach Sauce
- Combine all sauce ingredients in a medium saucepan over medium heat. Bring sauce to a simmer over medium heat, stirring occasionally then reduce heat to low and let simmer 15-20 minutes until sauce is thickened and reduced. Set aside to cool
Oatmeal Cookie Topping
- In a medium bowl, combine oatmeal, flour, sugar, cinnamon, and salt. Drizzle butter and vanilla over top and toss with a fork until topping is crumbly.
- Spread crumb mixture in an even layer on a parchment paper-lined baking sheet. Bake topping at 350F 10-12 minutes or until golden brown. Let cool.
- When ready to serve, scoop ice cream into serving dishes and top with raspberry peach sauce and oatmeal cookie crumbles. Serve immediately and enjoy!
Favour Uzoigwe says
This is wow, I feel like is already in my mouth. This is great recipes, a healthy one for that matter. Thank Sarah for sharing, I am sweet obsessed like you. How can one learn to develop recipes by herself please?
Lauren says
I like to thrown in the saucepan with the sauce little bit of peyot for extra flavor 🙂