Raspberry Stuffed Peaches


It’s Peach and Raspberry season here in Maryland and I’m psyched that both are bountiful in my local grocery stores. They are less expensive then normal and taste absolutely DIVINE!

I’ve been enjoying them straight up but this morning I decided to experiment and make an in season dessert idea. It’s cobbler inspired but uses just a few simply ingredients to add some sweetness and a simple crunch making it a fabulous warm dessert. I wanted to serve a halve with with a simple scoop of light vanilla ice cream but I didn’t have any on hand. :(

Raspberry Stuffed PeachesThe Little Guy tried a couple if bites and wanted to like them but I think the soft peach texture threw him for a loop. He kept taking bites, saying he liked it but making a face. I finally told him he didn’t have to like it just because mommy did and he admitted that he wasn’t a fan. How cute is that? lol

  • 3 fresh peaches
  • 1/2 cup of fresh raspberries (61g)
  • 1/8 cup of old fashioned rolled oats (10g)
  • 1/8 cup crunch grape-nut like cereal. I used Kashi 7 grain nuggets (14g)
  • 1/4 tsp cinnamon
  • 1 tbsp honey

Preheat the oven to 425 degrees.

Wash and halve the peaches, removing the pit. The easiest way to do this is to cut around the perimeter and the twist apart. Then simple scrape out the pulp and pit with a spoon so you have 6 halves.

Prepare the rest of the ingredients. Mix the cereal, oats and cinnamon together. Measure out the raspberries and weigh the honey.

Combine the honey, oat mixture and raspberries, mixing well.

Scoop the raspberry-oat mixture two raspberries at a time and press into the center of each peach half.

Allow any little ones to be goofy. :)

Bake for 15 minutes until soft.

I loved it warm and at room temp. Haven’t tried one cold yet but I’m thinking I can always pop in the microwave for a minute to recreate that fresh from the oven warmth. These would seriously be amazing with a scoop of Breyer’s Free. What a wonderful dessert to serve at a dinner party or get together with friends!

Approx Nutritional Information per serving
Servings Amt per Serving
6 1/2 Peach Stuffed
Calories Fat Fiber WWPs
47 0g 2g old: 1 new: 1
Sugar Sat Fat Carbs Protein
7g 0g 11g 1g
Posted in: 1 WWP, 1 WWPP, Dessert Ideas, Food Photos, Party Ideas, Snack Ideas, Vegetarian Ideas
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11 Comments and 0 Replies

  1. Ami

    That looks so good! I have eaten so many peaches while they’ve been in season here in KY, but now they’re over. But pumpkins are at the farmer’s market now, hooray!

    I froze a couple gallons of peaches to use in baked oatmeal. It is such a treat in the winter, and they bake up into such hot, juicy bites!

  2. RG

    Totally gorgeous. I often have a hard time cooking with raspberries because they’re so fragile to begin with, but this seems like a way that would work really, really well. I’m wondering what you think about blanching/peeling the peaches? Baking in the skin helps keep everything neat and tidy, but I don’t always like eating the skin itself. Can you spoon the peach out of the skin (like a baked potato)?

  3. roni

    Honestly, the skin was so thin on mine I didn’t even notice it! You could always leave it on to bake and then just scoop it out to eat it.

    You could blanche before hand but I think they’d be a little harder to handle. You know.. slippin’ and slidin’ all around. :)

    Hope that helps!

  4. susiemk5

    I’ve eaten this twice for breakfast this week. I didn’t have any raspberries on hand so I used some craisins instead. AND after the craisins were too crispy the first time around, I soaked them in some water to plump them up the second time.

    I topped these with some fat free yogurt while they were still warm. It was delicious. Thanks for the great idea Roni!

  5. Laura N

    These were wonderful! I only had two peaches but they were big. I used the same amount as your recipe for the filling and it worked out fine. I want to have people over just so I can feed them dessert. Fast, easy, delicious. Thank you!!

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