Roasted Peaches with Pecan Crumble, Honey and Goat Cheese Cream

So I left a little part of me behind this week.  No, don’t go grab the tissue box (unless that was enough to get you going), I left a part of me behind in a wonderful way.

I visited Austin, Texas- one of the places on my top ten list.  Never been before, but always knew I’d belong there.  Live music, outdoor adventures, free spirits and a country influence…oh, did I mention cowboy hats and boots?  Yeah, that may have swayed me a little as well.

It was everything I imagined it to be and more.  And the weird part is that people had such a hard time understanding why I was going in the first place.  Do you know someone there?  Are you attending a wedding?  You do know a real city- Chicago- is a few minutes away, right?

Some places just call to you- I’m looking at you Denver and Paris.

And my friendship with Chi Town has never really been a close one.  We’re like those two friends in the group who only hang out when the group is together, but would never do something as a pair- we just don’t click.

This is a trip I will never forget in a place that felt more like home than Chicago will this summer.  Austin taught me much.  Among those insights include:

  • Why I’m called a flatlander – it’s as literal as it sounds, don’t look too deep.
  • That food trucks do exist- they are not just fantasy mobile treat shops that serve up mindblowing creations…they are real…amen!
  • How real fries are supposed to taste-  and that it’s okay to eat a new kind every day while there…a shout out to my truffle, sweet potato and cilantro fry friends.
  • All 6th streets are not created equal- do not expect yours to bring as much joy.
  • That concrete is not a color in mother nature’s palette- hello greens and blues.
  • That car taxis are way lame- people, horse and boat taxis are where it’s at  (well, except when you’re sitting in the back of a people taxi that swerves through traffic as brazenly as those surrounded by metal and that run on gasoline).
  • Exercise doesn’t have to mean a treadmill and a stopwatch- treading across a creek and stopping to watch the sun through the trees on a hike is what it should be.
  • Real cowboy boots are priced according to fabulousness- and fabulousness is expensive.
  • The radio is overrated.  I would be waiting all day at bars around me to catch one beat of the glorious sounds pulsating from every nook and cranny in Austin’s night life.
  • Heat doesn’t always equal frizzy hair and sticky clothes.  Dry heat partners with good hair days.  Ladies of the Midwest, this is no joke.
  • Weird is cool.  Enough said.  And this should be implemented everywhere.
  • There is nothing… and I mean nothing sexier than a man in a cowboy hat.

Thanks to my cowboy for a trip of a lifetime.

Turns out pecans are also very Texan.  They’re everywhere.  As are peaches.  I was far too busy demolishing root beer floats and mango ice pops to stop for too many warm desserts (hey, hydrating is hydrating), but I couldn’t let this opportunity pass without giving a nod to Austin.

Alas, a little warm, a dollop of cool and a little crunchy.  Let’s get it rollin’ y’all.

Map out the way to refreshing satisfaction in your mind.

Pack a fresh cut with crunchy crumbles.

Whip three shades of white into one.

Drizzly, creamy, crunchy and juicy.  That about covers everything ever needed.

Summer on a spoon.


Roasted Peaches with Pecan Crumble, Honey and Goat Cheese Cream

This classy summer dessert is simple and fabulous.  Fresh peaches get a sweet and crunchy topping that mimics the craving for a crumble, but in a portable and personal portion.  This means less sharing required.  The goat cheese in the whipped cream adds a tangy flair that pairs so well with the pecans and honey.  Lightly sweet, this crowd pleaser screams for a patio full of loved ones to feed.


  • 4 small to medium fresh peaches, sliced in half and pit removed
  • 2 T  flour
  • 1/4 C brown sugar
  • 2 T salted butter, chilled
  • 1 C chopped pecans
  • 1/2 C heavy whipping cream
  • 4 tsp goat cheese, softened
  • 1/4 C powdered sugar
  • couple drops of vanilla
  • honey


  1. Preheat oven to 375 and place rack in center of oven.  Line a pan or cookie sheet with aluminum foil and grease it lightly with butter.
  2. Mix together brown sugar, flour and pecans and cut in butter until combined and crumbly.
  3. Top each peach with some of the crumble mixture.  It’s ok to pack it in a little so it doesn’t fall off while baking.
  4. Place peaches cut side up on the prepared foil.
  5. Bake in preheated oven until peaches are tender throughout- about 30 min.
  6. While baking, whip the cream until it becomes airy and light.  Then whip in the powdered sugar, vanilla and goat cheese and set aside.
  7. When peaches come out of the oven, place on serving plate and drizzle with honey and top with cream.  ***Depending on how sweet your peaches are or how sweet of a dessert you want, you can add more honey on each peach or increase the amount of powdered sugar in your cream if desired to achieve a sweeter product.
  8. Dive in!
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