Raspberry Peach Melba with Oatmeal Cookie Streusel
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!
Servings 4 servings
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!