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Broiled Peaches with Cookie-Crumb Topping
This recipe is kosher for Passover.
Broiled Peaches with Cookie-Crumb Topping Eileen Goltz | Pareve or Dairy
25 minutes 15 minutes
10 minutes
2 servings

  • 2 ripe peaches (about 1 lb.), peeled, pitted, and cut into ¼-inch-thick slices
  • 2 teaspoons fresh lemon juice
  • 4 teaspoons firmly packed light brown sugar
  • 1 Tablespoon margarine or butter, cut into bits
  • Approx. ¼ cup coconut or almond macaroon crumbs
  • Optional: Whipping cream as an accompaniment

  1. Preheat the broiler.
  2. In a bowl toss together the peaches, the lemon juice, and 1 Tablespoon of the brown sugar.
  3. In a buttered flameproof baking pan large enough to hold the peaches in one layer, broil the mixture about 6 inches from the broiler's heat source for 5 to 7 minutes, or until the peaches are tender.
  4. In a small bowl, combine the remaining 1 teaspoon brown sugar, butter, and macaroon crumbs. Sprinkle the topping over the peaches.
  5. Broil the mixture for 1 to 2 minutes, or until the topping is pale golden.
  6. Divide the mixture between 2 dishes and serve it with the cream.

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