Eat Well for Less’ baked almond and oat topped peaches recipe

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  • Healthy
serves: 3
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  • Eat Well for Less‘ baked almond and oat topped peaches is a delicious dessert you can whip in no time. Tinned peaches are so versatile – here, they’re topped with a spiced fruit, nut and oat combination and baked in the oven. You can mix and match with different combos – try tinned apricots with a pistachio and sour cherry topping, or tinned pears with a walnut, cinnamon and sultana topping. Keep the quantities the same and just change the components until you find your favourite.


    • 400g tin peach halves in fruit juice, drained
    • 45g porridge oats
    • 45g flaked almonds
    • 15g dried cranberries
    • ½ tsp ground cinnamon
    • 1 orange
    • 150g 0%-fat Greek-style yoghurt


    • Preheat the oven to 220°C/200°C fan/Gas 7.

    • Place the peach halves, cut-side up, on a baking tray.

    • Tip the oats, flaked almonds, cranberries and cinnamon into a bowl and toss together. Zest the orange over the top, then squeeze in the juice from the orange and mix together really well.

    • Spoon the mixture onto the cut sides of the peaches, leaving it slightly higgledy piggledy.

    • Bake in the oven for 10 minutes until the peaches are tender and the oat mixture is slightly crispy around the edges.

    • Serve hot or warm with dollops of the yoghurt.

      Eat Well for Less: Every Day by Jo Scarratt-Jones (BBC Books, £14.99) Photography by Andrew Burton.

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