"Peaches are at their glorious best in summer months," says chef Karen Martini. "There’s nothing better than sweet baked peaches and berries with a gently spiced granola crumb and a spoon of clotted cream or quality vanilla ice cream or custard. Simple flavours that I never tire of."


  • 40g butter

  • 6 white or yellow peaches, split with stone removed

  • 100gms of strawberries trimmed [fresh or frozen]

  • 100 gms raspberries [ fresh or frozen]

  • 150ml coconut water

  • 150g caster sugar

  • Clotted cream or ice cream, to serve

  • KM crunchy seed and nut granola crumb

  • 100g plain flour

  • 100g brown sugar

  • 150g butter

  • 150gm crunchy seed and nut granola


  • 1.

    Preheat the oven to 180°C fan-forced or 200°C conventional

  • 2.

    Butter a baking dish generously with the butter and add the peaches and sprinkle over the sugar. Pour the coconut water over the peaches and bake uncovered for about 45 minutes until tender and slightly coloured.

  • 3.

    For the granola crumb, add all the ingredients to a large bowl and rub together with your fingers until combined. Spread the granola crumb over the cooked peaches, add the berries as you go and then bake uncovered in oven for 30 minutes until golden. Set aside to cool slightly.

  • 4.

    Serve hot, warm or cold with your choice of cream, custard, plain yoghurt or ice cream

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 278kj
  • Fat Total 13g
  • Saturated Fat 7g
  • Protein 3g
  • Carbohydrate 36g
  • Sugar 26g
  • Sodium 18mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can add more spice to this with some mixed spice in the crumb, or by adding some cinnamon sticks to the baking dish. This recipe will also work well with nectarines.

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