Peach Sundaes With Cardamom Gingersnap Topping

Name: Peach Sundaes With Cardamom Gingersnap Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup instant oats; 1/2 cup coarsely chopped gingersnap cookies; 1 tablespoon canola oil; 1 tablespoon packed brown sugar; 1 tablespoon honey; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1/8 teaspoon salt; 1/4 teaspoon vanilla extract; 1/4 cup shredded coconut; 1/4 cup golden raisins; 1/4 cup butter; 1/4 cup packed brown sugar; 6 peaches, pitted and cut into slices; 2 tablespoons lemon juice; 4 cups vanilla bean ice cream

Servings: persons

1/2 cup instant oats
1/2 cup coarsely chopped gingersnap cookies
1 tablespoon canola oil
1 tablespoon packed brown sugar
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup shredded coconut
1/4 cup golden raisins
1/4 cup butter
1/4 cup packed brown sugar
6 peaches, pitted and cut into slices
2 tablespoons lemon juice
4 cups vanilla bean ice cream

1
To prepare the cardamom gingersnap topping, heat oven to 325?F. Combine oats and gingersnap cookies in a large bowl. Place canola oil, 1 tablespoon brown sugar, honey, cinnamon, cardamom, salt, and vanilla extra in a small saucepan and heat over medium heat until mixture is boiling and sugar is dissolved, about 3 minutes. Pour hot sugar mixture into the bowl with the oats and mix well. Spread topping evenly onto a parchment paper lined cookie sheet and bake at 325?F for 10 minutes; add coconut, stir, and bake an additional 5 to 8 minutes, or until coconut is golden brown, stirring occasionally. Cool completely, about 15 minutes, and stir in raisins.
2
Meanwhile prepare the peaches. Heat butter and 1/4 cup brown sugar over medium heat in a large skillet until butter has melted. Add in peaches and cook for 12 to 15 minutes, stirring occasionally, or until fruit is soft. Stir in lemon juice.
3
To assemble the sundaes, scoop 1/2 cup of ice cream into each bowl and top evenly with caramelized peaches and the desired amount of cardamom gingersnap topping. Makes 8 servings.

976

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup instant oats, 1/2 cup coarsely chopped gingersnap cookies, 1 tablespoon canola oil, 1 tablespoon packed brown sugar, and more.

Yes, Peach Sundaes With Cardamom Gingersnap Topping falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!