Summer time for me means fruit – lots of it! I just love all the seasonal berries, particularly strawberries and raspberries. Then there’s sun-ripened melons, sharp and tangy gooseberries, squashy plums and of course sweet dripping peaches and nectarines – so much to choose from!
There are many ways to enjoy these delicious fruits although I tend to be impatient and eat them just as they come. Or chop up two or three different fruits and top with dairy-free yoghurt and a sprinkle of granola – perfect for breakfast, lunch or dessert!
That doesn’t mean to say I don’t have some tasty recipes using seasonal fruit, like these gorgeous strawberry tarts, chia pots, summer crumble and this awesome raspberry and almond cake. I actually make the cake all year round using frozen berries out of season because it is the most delicious bake that everyone enjoys, plant-based or not.
And now here’s another summer fruit dessert – lovely baked peaches (or nectarines) with a simple granola topping. I guess it could be described as a deconstructed crumble! Whatever it’s called, this simple but super tasty dessert is quick to make and hits all the right sweet spots without loads of added sugar and oils.
Peaches are a lovely sweet treat. They’re also packed full of healthful nutrients including potassium, folate and some vitamin C. Peaches (and nectarines) also contain good amounts of betacarotene, the plant precursor to vitamin A. Healthful, anti-inflammatory flavonoids are also found in good amounts, particularly lutein and zeaxanthin. These compounds are known to support eye health and beneficial for people at risk of or suffering from macular degeneration as well supporting heart health and cancer prevention.
If it’s really warm outside you might not want to put the oven on so you’ll be pleased to know this peach dessert can be baked in an air fryer. Just place the fruit in a container that’s suitable for your particular brand – baking trays are generally ok but check your instruction booklet to make sure. I used a metal loaf tin to cook my peaches in my Ninja Foodi – it worked perfectly as it kept the fruit upright. I did still manage to singe my fingers taking it out though, so do take care.
I like to serve these peaches with a simple dairy free yoghurt on the side. To keep it Overcoming MS compliant avoid coconut yoghurt – almond or soya is fine. Alternatively, you could try it with this tasty oat based ice cream, or if you don’t need to worry about the fat or sugar content, a dollop of shop bought vegan ice cream will do just fine.
If you can’t find any ripe peaches or nectarines to make this dessert then it works really well with plums and apricots. You could even use apples or pears in the autumn – I’d add a little cinnamon or ginger to the mix too.
I hope you enjoy these baked peaches with granola topping. Do let me know if you make them, I’d love to know what you think.
Baked peach and granola
Ingredients
Method
- If using the oven, pre-heat to 180℃. If your air fryer needs pre-heating do so for the recommended time at 180℃.
- Cut the peaches in half and remove the stones.
- Pop the granola into a small bowl. Add the maple syrup and stir to combine.
- Place the peach halves into a baking tray or tray suitable for an air fryer. Ideally it's a snug fit so they stay upright.
- Carefully spoon the granola over the peach halves.
- Bake in the oven or air fryer for 15 minutes or until the peaches start to brown and juices start to flow.
- Remove from the oven or air fryer and serve immediately with yoghurt or ice cream on the side.
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