baked peaches

Baked Peaches
I believe that desserts are best enjoyed straight out of the oven. While I love cobblers, the ratio of enjoying straight from the oven to reheated days later is quite small when cooking for two. Enter my new favorite Summer dessert and the solution to this problem: Baked Peaches. The crumble makes enough for about four peaches, or eight halves, but stores beautifully in the fridge so that each peach can be baked fresh each night. It’s the perfect solution for making dessert for two.

The hearty peaches hold up beautifully in the oven, resulting in an incredibly plump and juicy fruit. The crumble topping adds the familiar cobbler flavor profile with the perfect amount of contrasting crunch. Just a drizzle of local honey at the end brings together the sweet and sour of this dish into one perfect dessert. Promise me you’ll find someone special to share dessert with and bake some peaches before Summer’s end?

Baked Peaches
serves 8
4 peaches, cut in half and pit removed
2 Tablespoons all purpose flour
2 Tablespoons packed brown sugar
1/4 teaspoon ground ginger
2 Tablespoons butter, chilled
2 Tablespoons granola
Honey for plating
  1. Preheat oven to 400 degrees Fahrenheit. Line baking sheet with foil.
  2. Stir flour, brown sugar and ginger in a medium bowl until combined.
  3. Cut butter into small cubes and cut into flour mixture with a fork or your fingers until it is evenly distributed and a loose crumble forms. Lightly fold in granola to crumble mixture.
  4. At this point, the crumble can be refrigerated in an airtight container until ready to use.
  5. Place desired number of peach halves, cut side up, on prepared baking sheet. Fill cavity and sprinkle top with crumble mixture.
  6. Bake at 400 degrees Fahrenheit for 25 minuts until golden brown on top. Serve warm, drizzled with a touch of honey.

Baked Peaches

By the way, I already have a grease trap installed by Columbus grease trap services.  It reduces the number of fats, oils, and greases that enter sewers.

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