You know that recipe that’s been sitting on your counter or desk for months? The one that you keep wanting to make, but just never get around to? Well, that’s what this dish was for me. Except that I didn’t have a written recipe–just an idea of what I wanted.
Finally, I decided I had the idea shelved for too long. With fresh peaches at the farmers market, what better time to try it out?
Thank goodness I finally did! This is so amazingly rich and delicious. The peaches have the essence of any traditional syrupy and warm pie filling and as it bakes, your whole kitchen will smell of warm sweet spices.
Peach Cobbler Parfait
To me, the soul of a peach cobbler or crisp is the warm, sweet, rich peaches and a bit of a crunchy topping. I took these elements, and paired it with yogurt to balance these warm, rich flavors with a creamy, slightly neutral base and to make this a wholesome, filling breakfast or snack. See the picture below for some of the nutritional benefits of the granola component.
Makes 4 servings
Time: about an hour, 40 minutes inactive
1/2 cup oats
1/4 cup almonds
1 packet stevia
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
2 teaspoons brown rice syrup
2 teaspoons barley malt
2 peaches, sliced
2 teaspoons brown rice syrup (you can probably substitute with honey too)
pinch sea salt
4 cups nonfat greek yogurt + sweetener of your choice
Did you know?
A single peach contains about 20% of your daily value for vitamin C. No, not as much as the orange (which contains 160%), but still, pretty good for such a delicious fruit.
Preheat oven to 300. Combine oats, nuts, stevia, sea salt and cinnamon. Drizzle in the brown rice syrup and barley malt. Begin mixing with a fork. As the syrups begin to mix into the mixture more and more, use your hands to distribute the syrup as evenly as possible among the mixture.
Spread the mixture out on a well-oiled/sprayed baking sheet and put in the oven until golden and fragrant, about 10-15 minutes. Halfway through, shake or use a spatula to move around the granola. With the last few minutes, check closely– I definitely went a minute too long, and ended up with granola that was slightly on the burnt end (although I think my oven was running a little too hot).
Once the granola is out of the oven, turn the oven up to 375. Cut the peaches into slices. Put the slices into a small bowl and drizzle the brown rice syrup over them. Toss the peaches so that the syrup is evenly coated. Sprinkle just a tiny pinch of sea salt on the peaches.
Place the peaches on an oiled baking sheet and bake until they are browned and slightly wilted (see picture below). This will take about 30 minutes or so, and you’ll want to toss the peaches around every 10 minutes.
Let the peaches cool for about 5 minutes before assembling. Divide yogurt into four bowls, and then place peaches on top, and lastly the granola.
This recipe is great for leftovers. Make the recipe (sans the last part of putting it on the yogurt) and store in an airtight container in the fridge. Warm up the peaches briefly in the microwave and then add the yogurt and granola. So perfect for a quick breakfast!