Peaches and Cream

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.


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

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