Cinnamon Honey Baked Peaches

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Nothing beats a ripe peach; fresh and juicy straight off the tree, canned to be enjoyed in the dead of winter or loaded up with cinnamon and baked in to a pie. Sometimes the craving for pie hits, but the will to construct a peach pie from scratch is just nowhere to be found. These cinnamon honey baked peaches will make you think of peach pie but you’ll be digging in much quicker and with minimal effort to boot. Baked peaches are excellent for breakfast atop a bit of coconut yogurt with a sprinkling of my AIP nut and grain free granola over the top though my favorite way to enjoy them is as a low effort dessert. My family is quick to devour them too, but that is fine because it only takes a few minutes and a couple ingredients to make more!

It is important to note you will want to look for a free-stone variety of peach, not all peaches are created equal, varietals like O’Henry or Elberta have flesh that easily falls from the pit. If a peach is being touted as being good for canning and freezing, odds are it is a free-stone variety. Cling peaches on the other hand have a flesh that “clings” to the pit, equally delicious but a little messier to eat and harder to cook with short of carefully carving the fruit away from the seed.

Cinnamon Honey Peaches
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
Instructions
  1. Brush the cut side of the peaches with oil and place face up in muffin tin or oven safe skillet.
  2. Drizzle peaches lightly with honey and sprinkle with cinnamon.
  3. Bake at 375 for 10-12 minutes until the honey is bubbly and the peaches are soft.

 

About Erin Shearer

Erin Shearer is a IIN Certified Health Coach and mom of four (soon to be five) She used to work as an informatics nurse until poorly controlled Hashimoto’s Thyroiditis made it too difficult to leave the house, let alone work a demanding nursing job. In 2011 Erin adopted a paleo-ish diet as advised by her midwife at the time and felt so much better, but life happened and that went by the wayside. It wasn’t until 2018 when a major mold exposure and academic burnout caused her health to hit rock bottom. She ended up seeing a functional medicine practitioner and fell completely down the AIP rabbit hole, overhauling every aspect of her life. Erin combined her love of cooking and photography, biology background and history in IT-- and started a blog, UnapologeticallyAIP to share delicious recipes and stories along her healing path, unapologetically. Erin now works with one of the local farmers markets to create and share in season real-food recipes with market vendors and patrons, introducing many new faces to the world of AIP. Follow her foodie adventures on Instagram!

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