Baked Stone Fruit, fresh from the farm

A week ago, we were in Colorado. Beautiful, cool, green Colorado where we spent a long weekend with family in the mountains. We hiked. We ate. We hiked some more. Then we went zip lining. Like the crazy kids that we are. Have you zip lined? It was my first time, and truly was an all day experience. Nothing at all like what I imagined. Our helpful “Sky Rangers” kept us entertained with humor, stories, and little scientific tid bits about the eco-system we were zipping through.

Here’s where the food part comes in: each day, we had these delicious, large, just sweet enough peaches. Fresh from the farm stand, smelling of sun and fruit and wind. Orange and golden like your favorite sunset. I couldn’t help put scoop of a good handful of the peaches and some sugar plums for good measure on our way back to Arizona.

Colorado Peaches | Kitchen Notes

As the fruit was fresh, I chose to bake the sugar plums and two peaches with agave, seeds, nuts, granola, and fresh ginger. We feasted on this peach bake, served over yogurt, for mornings after our return. If you don’t have peaches, try any stone fruit combination.

Baked Peaches and Sugar Plums

  • 2 large fresh peaches
  • About 1 lb of sugar plums
  • 1/2 cup of pumpkin seeds
  • 1/2 cup of walnuts
  • 1 to 2 tablespoons of agave nectar
  • 1/4 cup of oatmeal
  • 1 teaspoon of fresh or powdered ginger
  • 1 tablespoon of coconut oil

Heat the oven to 350 degrees Fahrenheit. In a small baking dish (about 8×8), half the sugar plums and quarter and dice the peaches. In a separate bowl, use your fingers to combine together the remaining ingredients. Crumble the see and nut mixture over the top of the fruit. Bake for 20 minutes, until the nut mixture is crumbly and golden. Serve over yogurt or enjoy on its own.

Fruit over yogurt | Kitchen Notes Fruit and Nut Bake | Kitchen Notes

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