When you hit a peach bonanza you can splurge with recipes you might not have tried otherwise. Unless there is a pile of peaches, they need no recipe. The first thing we do with ripe peaches is to peel and eat them, at least two peaches a piece. Juice runs down all our fingers. No one stops to notice. You just hear slurps.
This season I fell heir to two lugs of fully ripe, very sweet, wonderfully flavored peaches. They even turned out to be good baking peaches. This is not the case with all of our local peach varieties. Some are delightful when eaten out of hand, but turn to goo when cooked. Having peaches in abundance, I decided to try a recipe inspired by Meg at the Red Spoon (here).
With some changes to fit our dietary specifications, I turned out this luscious baked peach concoction with a granola topping. Cutting down on the sugar that Meg used left this dish one we could actually enjoy for breakfast. What a summer treat that is — cool crisps with cream. It makes you want to hop out of bed early.
It also makes a nice desert, topped with sweetened whipped cream, as pictured.
This concept of fruit baked with a granola topping can be adapted to fit any fruit that cooks well — apples, apricots, some plums, pears, and figs. As any of these seasonal fruits comes through your kitchen, consider giving this a try.
Serve this dessert warm with vanilla ice cream, whipped cream, or heavy cream poured over the top. For breakfast, it’s fabulous with cream.
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