One of my favorite things about summer in my new house is the smell of the peach tree outside our front door. While none of the peaches have been ripe enough to harvest, just the smell of fresh peachesĀ  makes me feel sort of rustic and “farm-y”. It also makes me crave peaches, and they are in season, so I picked up some delicious white peaches at market. I guess that I’m lucky it’s not a chocolate cupcake tree, because that would be unfortunate for my waistline. I would hate to lose all of my hard-earned level 1 gymnastics skills by falling out of shape. Anyway, I had one delicious peach left, and decided to go the good girlfriend route and put together a little something.

This recipe is a follow-up to my failed attempt at peach cobbler (which will not be posted). Basically, I tried to make a fat-free, minimal sugar peach cobbler, and I severely missed the mark. The peaches were great, but I used too much oat flour and regular flour and ended up with baked peaches with dry crumbly shit on top. Almost-Good-For-You Peach Cobbler

  • 1 white peach
  • 2 TBSP brown sugar mixed 1/8 tsp. cinnamon and a few drops of vanilla extract
  • 1 tsp. earth balance
  • 1 TBSP walnuts

Cut a peach in half and dig out the core from the half that still has it. Be careful to dig so that you don’t go all the way through.

Fill each peach with half of the brown sugar mixture and 1/2 a tsp. of earth balance. Sprinkle with walnuts and bake, covered at 375 degrees for 15 minutes, or until the peaches are tender and the mixture is a-bubblin’.