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.
Ingredients
- 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
Method
- 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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