Baked Stonefruit with Granola

Roasted Peaches - Final Pic
Granola and balsamic vinegar make for an easy breakfast or light dessert option. Ready in under a half hour!

Yesterday my baking company, Birdcage Bakeshop, participated in the Artisan’s Market held monthly at Williams Sonoma.

I know. (Squeeeeee!)

Navigating the world as a new business owner is exciting.

And terrifying.

Luckily, the sampling went well and I fielded lots of questions on what to do with the granola I was selling.

“Funny you should ask. I am posting a recipe on my recipe blog tomorrow and I’m using my granola!”

Believe me or not, this was not a pre-planned marketing tactic. That’s just way too clever for a simple gal like myself.

The true reason why I happened to be posting a granola-usage recipe?

I enjoy my own product. (and for those of you local to DFW, I will be down at the Dallas Farmer’s Market later this month!)

And I had this one queued for being posted this weekend. Pure coincidence.

I love, love, love summer stone fruits. Peaches, nectarines, even plums (as long as they don’t have too bitter of a skin. Bleck!)

This recipe is uber-versatile: serve it with crème fraiche or yogurt for an easy breakfast or top it straight out of the oven with a scoop of vanilla bean ice cream for an easy dessert.

Your friends will be amazed.

If you are baking more peaches than will be immediately consumed, I recommend storing them in the fridge without any granola. Reheat the fruit and top with the granola right before serving to avoid a soggy topping.


High Def Ingredient Pic Peaches
Simple ingredients!
Even Simpler Preparation. Make friends and amaze people with your mad skills.
Even Simpler Preparation. Make friends and amaze people with your mad skills.

Notice how the peach halves are filled with their yummy juiciness?


written for two servings, but easily doubled, tripled, etc. to accommodate number of guests/appetites


1 peach (or nectarine) freestone peaches are easiest to halve

1 tsp. unsalted butter

1/4 tsp. ground cinnamon

1 T. balsamic vinegar, such as Texas Olive Ranch Peach Balsamic Vinegar

1/2 cup granola


1. Preheat oven to 375 degrees. Line baking sheet with parchment paper or lightly butter the bottom of a small baking dish.

2. Wash peach and, using a sharp knife, insert tip of knife into crease of fruit; cut all the way around the fruit. Twist peach halves to separate fruit from pit. Note: freestone peach varieties are easiest for halving. If you happen to find yourself fighting a losing battle with the pit, you can also cut your fruit into wedges and stuff them into a small baking dish following the rest of the recipe directions.

3. Place peach halves onto baking sheet or prepared baking dish, cut side up.

4. Sprinkle each peach half with half measure of cinnamon and balsamic vinegar. Pinch off tiny pieces of butter and dot top of fruit.

5. Bake peaches at 375 degrees for about 25 minutes, or until top of fruit begins to caramelize and the flesh has softened.

6. Remove from oven and top each half with 1/4 cup granola. Serve with yogurt or ice cream for an easy summer breakfast or dessert.

Granola topped Roasted Peaches
What will you top your baked stonefruit with?


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