Perhaps the only good thing to come out of this year’s late winter is an early peach season. Anyone who has ever bitten into the sweet, juicy flesh of a Georgia peach knows that mid-May can’t come soon enough. There’s a reason sayings like “It’s all peaches and cream”, “Everything’s just peachy”, and “Aren’t you just a peach?” exist. Now, we all know the best way to eat a peach is either by itself or baked in grandma’s cobbler and topped with vanilla ice cream, but here’s a healthier take on a peaches-and-cream recipe that will taste just as good.
3/4 cup dry oats
1/4 cup chopped almondsIn a bowl, combine dry oats and chopped almonds.
- Preheat oven to 350 F.
- Pour mixture onto a baking sheet and spreading evenly.
- Bake until oats are toasted, but not burned, about 15-20 minutes.
1 tablespoon powdered cinnamon
- Remove skin and pit from peaches.
- Cut each peach into 8 slices.
- In a bowl, mix sliced peaches with powdered cinnamon.
- Pour the mixture into a medium pot over medium-low heat.
- Cook peaches until warm but not mushy, about 2-5 minutes.
1 cup heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla
- In a large mixing bowl, combine heavy whipping cream, sugar, and vanilla.
- Using an electric mixer, beat on medium speed until stiff peaks form, about 7-9 minutes. Do not over-beat, as the cream will begin to take on a grainy texture.
- Place in refrigerator until ready for use.
To assemble your peaches and cream creation, place cooked peaches in a dish, add oat topping, and finish with a large dollop of whipped cream.
Time: 25-30 minutes
Health & Life May/June 2016
By Anna Limoges
Photography courtesy of bakeeatlove.com