baked peaches & cream

This recipe is a great summer breakfast option when the peaches are poppin outside. I like to enjoy this as a sweet and refreshing way to start the day - but what I love about this recipe is that it is quite versatile - and can be easily served as a crowd-pleasing dessert if you want to swap the nutmilk for a little vanilla ice cream :)

SERVINGS: 3

PREP TIME: 5 MINUTES

COOK TIME: 30 MINUTES

INGREDIENTS:

3 ripe peaches

2 tbsp olive oil

1/2 tsp ground cardamom (optional)

1 tsp cinnamon

2 tbsp maple syrup (and more for drizzling to finish)

1 tsp vanilla extract

1/4 tsp salt

2 tbsp nut milk of choice (I prefer homemade cashew milk for this recipe)

1/4 cup walnuts

DIRECTIONS

Preheat oven to 350. Grease a baking dish with cooking spray or wipe down with a dollop of oil and a paper towel, Set aside. (You can use any size of dish, as long as it holds the peaches comfortably. )

Wash peaches, slice in half and remove pit.

Arrange the peaches in the baking dish, cut-sides up.

In a bowl, whisk together olive oil, cardamom, cinnamon, maple syrup, vanilla, and salt.

Drizzle over peaches, filling the pit area and letting sweet oil mixture spill over sides.

Bake peaches, uncovered, until the peaches are cooked through and fork-tender, about 30 minutes.

Meanwhile, dry toast the walnuts in a small pan over low heat for approximately 5 minutes or until they just start to brown. Roughly chop and set aside.

Once peaches are done- remove from oven, drizzle with a splash of nut milk, maple syrup, and toasted walnuts. (If you want this more as a dessert - serve with ice cream :)