Granola-Stuffed Peaches

Warm, juicy, and simple enough for breakfast or dessert.

Peaches do not need much help when they are in season, but roasting them concentrates their sugars and turns an ordinary peach into something closer to dessert.

Stuffing the cavity with CRUNO granola before roasting means the topping toasts in the peach’s own juices instead of sitting on top dry. It picks up flavor, not just texture.

This works as breakfast or dessert depending on what you serve alongside it. Yogurt leans breakfast. Ice cream leans dessert. Same peach either way.

Ingredients

4 ripe peaches, halved and pitted
3/4 cup CRUNO granola, Matcha Pistachio or Coconut Walnut
2 tablespoons butter, melted
1 tablespoon honey or maple syrup, plus extra for drizzling
Plain Greek yogurt or vanilla ice cream, for serving

Instructions

Preheat oven to 375°F. Arrange peach halves cut-side up in a baking dish, snug enough that they support each other and do not tip.
Mix the granola with the melted butter and the tablespoon of honey or maple syrup. The fat and sweetener help the topping caramelize instead of just drying out in the oven.
Press a spoonful of the granola mixture into each peach cavity. Press it in firmly; it should mound slightly above the rim.
Roast for 20 to 25 minutes, until the peaches are tender when pierced with a knife and the granola topping is deep golden brown.
Watch the last 5 minutes closely. Granola goes from golden to burnt faster than people expect, especially with nuts in the mix.

Serving Tips

Serve warm with a dollop of plain Greek yogurt or a scoop of vanilla ice cream.

Finish with an extra drizzle of honey or maple syrup. If your peaches are very ripe, they may collapse slightly during roasting; that is normal and does not affect the result.

Roast it with CRUNO