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Baked Peaches 

Preparation time 15 minutes 
Bake time 45-60 minutes
Makes 8 servings 

 Ingredients

•  4 large, ripe peaches 
• 85 grams (3 ounces or 1 cup) coarsely ground almond meal
• 50 grams (¼ cup) sugar
• 45 grams (3 tablespoons) butter, melted
• ¼ teaspoon salt
• ¼ teaspoon cinnamon 
• 1 teaspoon vanilla extract
   

 Method 

1.  Preheat oven to 175C (350F).  Lightly butter a baking dish that can snuggly fit the 4 peach halves.  Place the dish on a baking sheet and set aside. 
    
2. Measure all of the ingredients. 
    
3. Halve the peaches on a cutting board with a sharp knife.  Remove the pits/stones - if they are too difficult to take out by hand, use a small spoon to scoop them out.
    
4. Place peach halves cut side up in the prepared baking dish.
    
5. Combine the almond meal, sugar, melted butter, salt, cinnamon and vanilla in a bowl and mix until smooth. 
    
6. Place a spoonful of the almond mixture on top of each peach.
    
7. Bake for 45–60 minutes until the crumble is brown and crunchy and the fruit is soft and cooked through. Baking time varies based on the size and ripeness of the peaches.
    
8. If serving as a warm dessert, let the peaches cool for 15 minutes.  Then place a peach half on a serving dish and spoon slightly sweetened whipped cream or ice cream on top.  Store leftover baked peaches in an airtight container in the refrigerator for up to 2 days.  Cold peaches can be eaten for breakfast with yogurt and granola. 

Note: This quick and simple recipe is adapted from one in Nigel Slater’s cookbook, Ripe.
 

Published: 16 August 2020