Ten years ago.
I posted this recipe for Raspberry Stuffed Peaches and took these photos TEN YEARS ago.
Time is moving so fast now my brain hurts. I mean, it's been nearly a month since I published something here on the blog, and I'm still trying to figure out what happened to summer!
Anyway, I got an email request for this recipe, and I'm so grateful! I forgot about it, and it's yet again peach and raspberry season here in Maryland.
I would probably put these on the grill now and pair them with someone homemade coconut rum ice cream for a dinner party because that's how I now roll. It's funny I even mention something similar at the end of the original post as back then, I didn't really host dinner parties, but I do now.
A lot changes in 10 years!
Here's the original post, there's a printable version below.
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. 🙁
The 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
- ½ cup of fresh raspberries (61g)
- ⅛ cup of old fashioned rolled oats (10g)
- ⅛ cup crunch grape-nut like cereal. I used Kashi 7 grain nuggets (14g)
- ¼ teaspoon cinnamon
- 1 tablespoon 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!
Here's the printable version.
Raspberry Stuffed Peaches
- 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 then twist apart. Then simply scrape out the pulp and pit with a spoon so you have 6 halves.3 fresh peaches
- Prepare the rest of the ingredients. Mix the cereal, oats, and cinnamon together. Measure out the raspberries and weigh the honey.⅛ cup crunch grape-nut like cereal. I used Kashi 7 grain nuggets, ¼ teaspoon cinnamon
- Combine the honey, oat mixture, and raspberries, mixing well.⅛ cup of old fashioned rolled oats, 1 tablespoon honey, ½ cup of fresh raspberries
- Scoop the raspberry-oat mixture two raspberries at a time and press into the center of each peach half.
- Bake for 15 minutes until soft.
|Servings||Amt per Serving|
|6||½ Peach Stuffed|