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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.
- Brush the cut side of the peaches with oil and place face up in muffin tin or oven safe skillet.
- Drizzle peaches lightly with honey and sprinkle with cinnamon.
- Bake at 375 for 10-12 minutes until the honey is bubbly and the peaches are soft.