Cinnamon Honey Baked Peaches (Print version)
Peach halves soften in their own honeyed juices while a small oat crumble browns on top.
# Ingredients:
Ingredients
01 -
4 ripe but firm peaches
02 -
40 g rolled oats
03 -
30 g plain flour
04 -
30 g softened butter
05 -
30 g brown sugar
06 -
2 tbsp honey
07 -
½ tsp ground cinnamon
# Instructions:
01 -
Heat oven to 180°C / 350°F. Halve the peaches and remove the stones, keeping the halves intact. Place cut-side up in a snug shallow baking dish.
02 -
Mix oats, flour, butter, brown sugar and cinnamon with your fingertips until the mixture forms small moist crumbs.
03 -
Drizzle the honey over the peach halves, sharing it evenly. Divide the oat mixture between the eight centers and spread it slightly over the cut surfaces.
04 -
Bake uncovered for 25–30 minutes until the peaches are tender when pierced and the topping is golden. Firmer peaches may need a few extra minutes; cover loosely if the oats brown early.
05 -
Rest for five minutes so the fruit juices stop bubbling. Spoon any honeyed juices from the dish over the fruit, keeping the crisp topping mostly dry.
06 -
Serve two peach halves per person, warm and plain. The halves should remain intact but cut easily with a spoon.
07 -
Refrigerate leftovers within two hours for up to three days. Reheat gently in the oven until hot throughout; the fruit will soften further.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.