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.

Oat Topping

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.

Peaches

6 peaches

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.

Whipped Cream

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

Servings: 6-8

Health & Life May/June 2016

By Anna Limoges

Photography courtesy of bakeeatlove.com