There are few things better than fresh farmer’s market peaches in the summer. That first bite of perfectly ripe, golden fruit is a moment cherished by many during sweltering summer months. For this reason, I try to incorporate as many peach recipes into my repertoire as possible when they are in season.
Baking the peaches caramelizes the flavor so they become even more sweet. Served with ice cream they make a great dessert for barbecues, but I plan on eating some for breakfast with yogurt!
This recipe is inspired by one of the best vegetarian food blogs out there, Cookie and Kate. These treats come together with just a few simple ingredients you likely already have in your pantry (the candied ginger is recommended but can be omitted if need be).
- 4 ripe medium peaches
- 1/2 cup rolled oats
- 1/3 cup whole wheat flour (can sub almond meal or wheat germ)
- 1/4 cup granulated sweetener of choice
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 TBS maple syrup
- 2 TBS slivered almonds (optional)
- 3 TBS applesauce or mashed banana (sub oil for richer flavor)
- Preheat oven to 400 degrees F and lightly grease a 9 x 13 baking dish.
- Cut peaches in half and carefully remove the pit, scraping out any stubborn pieces.
- Combine remaining ingredients in medium bowl, incorporating completely. Add a dash of almond milk if dough is too crumbly.
- Using your hands, press ~2 TBS of dough onto each peach half. Apply slight pressure so that dough remains tacky. Sprinkle sugar on top if desired.
- Bake for 20 minutes, or until tops are golden brown. Best when served warm with yogurt or ice cream!