Roasted Peaches

I've been away for a while.  Peach season seems like a good time to come back.  We live near an orchard so we can get fresh-from-the-tree peaches.  I can't resist bringing home more than we can eat fresh so I want to do something with them.  I'm not in the mood for cobbler or pie today.  I want something lighter.  I remember that I baked peaches many years ago with just some cornflakes, sugar and butter in the center.  I don't have the exact recipe I used but this is close enough.

Roasted Peaches

Three peaches
1/2 cup crushed cornflakes
1/4 cup light brown sugar
1/2 tsp. cinnamon
butter

Preheat oven to 350 deg. Grease a baking dish. Gather your ingredients.

Lightly crush the cornflakes. I learned this trick from my mother-in-law for crushing crackers, nuts, or cornflakes. Put them in a baggie and use a rolling pin.

Mix together the cornflake crumbs, brown sugar and cinnamon. Put the peeled peach halves in the baking dish and scoop  about 3 tablespoons of the crumb mixture on each half. If the peaches are really sweet, you may use less.  Add more if they are tart.  Dot with butter.

Bake about 40 minutes until the peaches are softened and the top is lightly browned.

These peaches were firm, with a fresh bit of tang to them.  Delicious hot with vanilla ice cream!
I had some plum sauce I heated and drizzled on top.  (I had previously cooked some plums with sugar to make a sauce.)

Yummm!!! Just the fresh peach dessert I was looking for!!! Plum sauce good but totally unnecessary.  The fresh hot peach with crunchy sweet topping  and melting vanilla ice cream are all you need!

I also love these peaches as an ingredient in a bowl of hot oatmeal or as a healthy snack with cottage cheese.