Eat Well for Less’ baked almond and oat topped peaches is a delicious dessert you can whip in no time. Tinned peaches are so versatile – here, they’re topped with a spiced fruit, nut and oat combination and baked in the oven. You can mix and match with different combos – try tinned apricots with a pistachio and sour cherry topping, or tinned pears with a walnut, cinnamon and sultana topping. Keep the quantities the same and just change the components until you find your favourite.
- 400g tin peach halves in fruit juice, drained
- 45g porridge oats
- 45g flaked almonds
- 15g dried cranberries
- ½ tsp ground cinnamon
- 1 orange
- 150g 0%-fat Greek-style yoghurt
Preheat the oven to 220°C/200°C fan/Gas 7.
Place the peach halves, cut-side up, on a baking tray.
Tip the oats, flaked almonds, cranberries and cinnamon into a bowl and toss together. Zest the orange over the top, then squeeze in the juice from the orange and mix together really well.
Spoon the mixture onto the cut sides of the peaches, leaving it slightly higgledy piggledy.
Bake in the oven for 10 minutes until the peaches are tender and the oat mixture is slightly crispy around the edges.
Serve hot or warm with dollops of the yoghurt.
Eat Well for Less: Every Day by Jo Scarratt-Jones (BBC Books, £14.99) Photography by Andrew Burton.