Nothing says summer like fresh fruit, and peaches are no exception. They are sweet, juicy, satiating; some might even call them nature’s candy!
Our baked peaches are an especially delicious, healthy alternative to the standard sugar-coated baked peaches and fruit cobblers that call for refined sugar. So-called healthy food blogs may use sucanat, maple syrup or honey, but these are all still very concentrated sweeteners.
Instead, we use dates and the irresistible natural peach sweetness!
Now, I recommend serving these fresh out of the oven, but if you somehow have leftovers, you can refrigerate and enjoy them chilled the next day.
Baked peaches with our cinnamon-oat crumble are a delightful summer treat to be enjoyed any time of the day—Sunday brunch, mid-day picnic, or a sunset cookout!
By Chef Katie Mae
Makes 4 servings | Ready in 20 minutes | Stores 3 days in fridge
If you want the peaches to cook for closer to 30 minutes to make them even sweeter and softer, bake them for 10 minutes before adding the topping. Then add the crumble, so that it doesn’t cook for too long.
An alternate cooking style is to slice the peaches in wedges and layer them on the bottom of a baking dish. Then sprinkle the crumble over top. Bake for 15 minutes at 350°F.
After topping the peaches, if you have a little of the crumble left over, save it to sprinkle over your oatmeal or a bowl of fruit the next day. I would start with a slightly smaller amount of ingredients, but I find it difficult to process the mixture when there’s not even volume.
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