End of summer brings in bushels of peaches. Here is one of my favorite ways to make baked peaches.
Baked Peaches with Granola
4 large ripe peaches
5-6 tablespoons butter
3/4 cup granola
1 teaspoon sugar
2-3 tablespoons water
Wash and cut your peaches in half. Leave the skin on so the peaches will hold shape while you bake. If you don’t.. they become.. mushy (a very technical term :P). Put the peaches cut side up on a baking sheet with lipped sides.
Put 1 tablespoon of butter into each half of the peach. Bake at 350F for about 25 minutes, or until they are soft and just lightly browned.
In a small pan, melt the last bit of butter over low heat. Once it’s melted, add sugar and granola, and cook for about 3-4 minutes.
When the peaches have about 2 minutes left, sprinkle with the granola mixture and let cook for the remaining 2 minutes. Remove and serve immediately.
- If you use sweetened granola, don’t add the sugar. As a matter of fact, you don’t have to add the sugar at all.
- Use a granola that has nuts such as almonds or macadamia
- Use a granola that has a dried fruit — raisins (if that’s your thing), or cranberries, dried cherries, or even dried peaches. Just dice any fruit well, and add to the butter just before the granola. You may need to up the butter to 2 tablespoons when you do this.
- Don’t add the granola to the oven – instead, bake the peaches as above, and once done, remove, cover with a scoop of ice cream, and cover with the granola. Mmmy goodness.
- I’ve made this when camping, too — line a Dutch oven with foil, and add the peaches. In a bowl, mix together all the butter, the granola and sugar. Drop by spoonfuls into the peaches, and cover, leaving a slight gap to release moisture.. Bake for about 35+ minutes at the side of your fire, turning occasionally. Times may vary, depending on your fire, and the type of Dutch oven you have. Remove cover about 5 minutes before you think the peaches will be done, releasing any pent up moisture.