Living in Nashville has brought many perks into my life, one of them being an abundant supply of peaches. I knew living close to Georgia farms was going to benefit me in some way, but I did not think that my summer would be filled with boxes and boxes of peaches for cheap prices. Everywhere we went: peaches, peaches and peaches. Of course we took full advantage and came home with a nice big bag of these juicy yellow fruits after every grocery shop.
One day we had just way too many. And what do you do when peaches are overflowing in your fruit basket? You make a peachy dessert!
This recipe is not only delicious and easy, it is also packed with loads of fiber by making a granola-like mixture to cover the peaches while they sizzle in the oven.
- 3-4 ripe peaches
- 1 cup whole, rolled oats
- 1/2 cup flaxseed meal
- 3 tbsp brown sugar
- 1/2 cup oat flour (Oat flour is the healthiest option. You can use whole wheat flour if desired)
- 4 tbsp coconut oil, melted
- 2 tbsp agave nectar
Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8 inch casserole dish.
Chop peaches into halves. Chop in halves, again. Chop into slices, and then chop each slice into five small pieces. Spread the peaches in the casserole dish and make an even layer.
In a mixing bowl, combine the rest of the ingredients. Mix vigorously with a wooden spoon until all ingredients have mixed well with the others. Pour over the peaches. Make sure to cover the peaches as best as you can while creating a new even layer.
Bake for 30 – 35 minutes. The peaches should be sizzling under the crispy layer, which should have browned a bit. Server warm with a scoop of coconut milk cream or ice cream.