Eat Well for Less’ baked almond and oat topped peaches recipe

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  • Healthy

serves:

3

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.

Ingredients

  • 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

Method

  • 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.

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(185 ratings)
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