Wellness
Nutrition
Nutrition (Per Serving / 2 Halves with Topping)
Calories: 185 kcal
Total Fat: 7 g
Saturated Fat: 3 g
Carbohydrates: 29 g
Dietary Fiber: 4 g
Sugars: 21 g (naturally occurring from fruit and raw honey)
Protein: 4 g
Sodium: 45 mg
Desserts
Baked Honeyed Peaches with Toasted Almond Crunch
5 min read
Ripe summer peaches roasted with wildflower honey, warm cinnamon, and a crunchy oat-almond crumble, served with cool Greek yogurt.
Prep10 mins
Cook25 mins
Serves4
DifficultyEasy
What you'll need
Ingredients
4 large ripe, firm freestone peaches, halved and pitted
2 tbsp raw honey (divided)
1 tbsp fresh lemon juice
1/3 cup sliced or roughly chopped raw almonds
1/4 cup rolled old-fashioned oats
1 tbsp unrefined coconut oil (melted) or grass-fed butter
1/2 tsp ground Ceylon cinnamon
1/4 tsp ground cardamom or nutmeg
Pinch of fine sea salt
Optional serving garnish: 1 cup plain whole-milk Greek yogurt (or coconut yogurt) and fresh mint leaves
Let's make it
Instructions
1
Preheat oven: Preheat your oven to 190°C (375°F). Lightly grease a baking dish or line it with parchment paper.
2
Arrange the fruit: Place peach halves cut-side up in the baking dish. Drizzle the fruit evenly with the fresh lemon juice and 1 tablespoon of the raw honey.
3
Make the crunch topping: In a small bowl, combine sliced almonds, rolled oats, melted coconut oil, remaining 1 tablespoon of honey, cinnamon, cardamom, and a pinch of salt until crumbly.
4
Fill & bake: Spoon the oat-almond crumble generously into the cavity of each peach half. Cover loosely with foil and bake for 15 minutes. Remove foil and bake an additional 8 to 10 minutes until the peaches are tender and the almond topping is golden brown and fragrant.
5
Serve warm: Plate two warm halves per bowl, top with a spoonful of cool Greek yogurt, and spoon any caramelized juices from the bottom of the baking dish over the top.
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