Roasted Peaches

Roasted Peaches

When stone fruit is in season, it’s impossible not to crave a big, juicy peach. We can practically feel the juices dripping down our wrists as we take a big bite. While raw, whole fruit is always a good idea, roasting fruit brings out a delicious flavor and texture. Slice roasted peaches to top oatmeal, chia pudding, yogurt, whole grain baked goods and more.

Serves 6

Preheat the oven to 400°F. Slice 3 ripe peaches in half and remove the pit. Place the peaches skin side down onto a lined baking sheet. Top the peaches with 1 tsp melted coconut oil, the juice of 1 lemon, 1 tsp vanilla extract and ½ tsp ground cinnamon. Flip the peaches so they are skin side up. Bake for 10 minutes then remove from the oven. Using a baster, coat the peaches with the juices from the bottom of the baking sheet. Return to the oven for another 8-10 minutes. Serve warm.