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Roasted Peaches with Vegan Ice Cream and Granola

Roasted peaches with vegan ice cream and granola is a simple and satisfying summer dessert. The peaches are caramelized and silky and the homemade granola adds a pleasant crunch. Air fryer compatible.
Prep Time5 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Servings: 4
Author: Thomas


  • 4 ripe peaches or within 1-3 days of being ripe; can substitute nectarines
  • 4 servings vegan ice cream vanilla or flavor of your choice
  • 1/2 cup rolled oats
  • 1/2 cup chopped pecans
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon miso optional
  • Oil spray
  • Salt to taste if not using miso


Prepare and roast the peaches:

  • Preheat oven to 450 degrees F (230 degrees C). Place a rack in the middle position of the oven. (If you’d like to use an air fryer, skip this step and see the note below.)
  • Use a sharp knife to cut into the first peach in a vertical circle (assuming the peach has its stem end pointing straight up), cutting down all the way to the pit. Grasp the peach in both palms, applying pressure gently and evenly as you carefully twist the two halves apart like you’re opening a jar. Use a knife to scoop or surgically slice the pit out of the half where it remains.
  • Prepare a foil- or parchment-lined baking sheet. Spray a thin layer of oil onto the lining and place the peaches on it, cut-side-up. When the oven is preheated, place the sheet of peaches on the middle rack. It will take 30-40 minutes to cook the peaches. Rotate the baking sheet 180 degrees within the oven after the first 15-20 minutes.

While the peaches bake, prepare the granola:

  • Combine the maple syrup and miso in a small bowl. Stir well with a fork to integrate them as best you can. (Skip this step if not using miso.)
  • Heat the oats and pecans in a large nonstick skillet over medium heat. Toast them for the next 10 minutes, until the oats have been lightly browned. Stir the oats and nuts frequently to prevent them from burning and do your best to keep them in a single layer in the pan to ensure even toasting.
  • Add the maple-miso mixture to the skillet, using a silicone scraper to get all of the syrup. Stir well. Add a generous sprinkling of salt at this point if you are not using miso. Continue to toast, stirring frequently until the granola becomes crunchy, 7-10 minutes, at which point you should transfer the granola to a bowl and set it aside. Reduce the heat to medium-low if the granola starts to smoke or scorch at any point.
  • Remove the peaches from the oven once they’ve become tender and withered on the surface.

Assemble and serve

  • You can either serve the peaches hot or let them cool (see note). Scoop a serving of ice cream for every two peach halves and sprinkle a quarter of the granola over each. Serve immediately.


To cook the peaches in the air fryer, see this recipe.
You can substitute other chopped nuts for the pecans if you like.
If you serve the peaches hot, they will cause the ice cream to melt more quickly than if the peaches are cold. The temperature of the peaches is a matter of personal preference.