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Peach Melba with Flaxseed Streusel
Greg Baxtrom's Heirloom Tomato Schnitzel + Flaxseed Streusel
Nathan Congleton / TODAY
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(7 rated)
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Growing up in the Midwest and camping a lot with my family, peach cobbler was always a favorite. This is like a fancy version of peach cobbler and it uses the best of what's in season at the farmer's market!

Technique tip: If you have a wire rack, you could place the cooled streusel on top over a large bowl, and push it through to get really nice chunks of topping for the peach melba.

Swap option: This recipe is great with any of the stone fruits that are in season like apricots, plums, etc. You could even use the same recipe with apples in the fall.


  • Peaches

    • 4 peaches, halved
    • 1 tablespoon sugar
    • 1 tablespoon honey
    • 1 tablespoon elderflower syrup
    • 1 tablespoon lemon juice
    • 1 teaspoon brandy
    • 1 lemon, zested
    • 1/2 orange, zested
  • Flaxseed Streusel

    • 3 cups all-purpose flour
    • 3 cups light brown sugar
    • 3 cups cold butter, cubed
    • 1 pinch salt
    • 1 dash cinnamon
    • 1 tablespoon golden flaxseeds
  • To serve

    • Ice cream
    • Raspberry jam


For the peaches:

1. Preheat oven to 375°F.

2. Place the peaches on a baking sheet facing down (skin side up), sprinkle each ingredient over the peaches. Place in the oven and roast for about 20 minutes. Remove from oven and cover with foil for one hour.

3. Once cooled, peel skin off peaches. Then dice the peaches and pour the juice from the pan on top.

For the flaxseed streusel:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Mix all ingredients in a food processor or in a standing mixer with paddle attachment (it'll look crumbly, not like a ball of dough).

3. Spread the mixture evenly on the prepared baking sheet and place in the oven for about 10-12 minutes. Remove and let cool, then lightly chop.

To serve:

Place peaches and juice down, top with streusel. Serve with ice cream and a drizzle of raspberry jam.

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