Ingredients:

  • 3 large ripe peaches (approx. 450g), diced into 1/2-inch cubes
  • 4 tbsp (60ml) honey, divided
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tsp lemon juice
  • 1/2 cup (45g) rolled oats
  • 1/4 cup (30g) almond flour
  • 2 tbsp (28g) cold grass-fed butter, cubed
  • 1 tbsp (15ml) maple syrup
  • 1 pinch sea salt
  • 1/2 cup (115g) light cream cheese, softened
  • 1/2 cup (120g) plain 2% Greek yogurt
  • 1/2 tsp lemon zest
  • 6 waffle cones (approx. 15g each)

Instructions:

  1. Preheat oven to 350°F (180°C) and line a large baking sheet with parchment paper.
  2. In a small bowl, toss the diced peaches with 2 tablespoons of honey, cinnamon, vanilla, and lemon juice. Spread onto one half of the baking sheet.
  3. In a separate bowl, combine rolled oats, almond flour, cubed butter, maple syrup, and sea salt. Rub together with fingers until crumbly, then spread onto the other half of the baking sheet.
  4. Bake for 15 minutes until the peaches are succulent and the oat crumble is golden brown and crisp. Remove from oven and let cool completely to prevent the cones from softening.
  5. In a medium mixing bowl, use a handheld mixer to beat the softened light cream cheese, Greek yogurt, remaining 2 tablespoons of honey, and lemon zest until smooth and light.
  6. Layer the cheesecake filling and roasted peaches into each waffle cone. Top generously with the shattering oat crumble and serve immediately.