"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."
Preheat the oven to 180°C fan-forced or 200°C conventional
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.
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.
Serve hot, warm or cold with your choice of cream, custard, plain yoghurt or ice cream
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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