Looking for a unique and sophisticated late summer dessert? Boom. These Roasted Peaches with Ricotta Buttercream and Sugared Cornbread Crumbs are beyond legit!
*whenever I make cornbread or cornbread muffins, I always have some leftover that I freeze. This way I have small amounts for occasions like these. You definitely want the cornbread to be a bit stale. If it’s fresh, try crumbling and toasting in the oven on a low temperature for 5 minutes to dry it out a bit.
**Feel free to substitute in nectarines or other stone fruit!