116 3rd St SE
Cedar Rapids, Iowa 52401
The Washington Post
One-Peach Crisp With Cardamom and Honey
1 or 2 servings
When peaches are in season, and it's a great year for them, you could be forgiven for limiting yourself to eating them out of hand. But if they're less than stellar, or you're just tired of eating them raw, baking them under a blanket of granola can achieve the same effect as a pan full of bubbling-hot fruit crisp - without the leftovers.
From Joe Yonan, author of “Serve Yourself: Nightly Adventures in Cooking for One” (Ten Speed Press, 2011).
1 large ripe peach, cut in half and pitted
1 teaspoon honey
1/8 teaspoon ground cardamom
1/4 cup granola of your choice, preferably including nuts and dried fruit
1/4 cup plain nonfat Greek-style yogurt (may substitute low- or whole-fat yogurt)
Preheat the oven to 350 degrees. Have a small baking dish at hand.
Place the peach halves in the baking dish, cut sides up. Drizzle them with the honey and sprinkle with the cardamom.
If the granola includes dried fruit, pick out the fruit pieces and reserve them.
Pack the granola onto the peach halves. Bake until the peach is soft when pierced with a fork, about 20 to 25 minutes. Let cool for a few minutes, then sprinkle with the reserved dried fruit (from the granola).
Spoon the yogurt over the top, and eat warm.
NUTRITION Per serving (based on 2): 120 calories, 5 g protein, 19 g carbohydrates, 3 g fat, 1 g saturated fat, 0 mg cholesterol, 15 mg sodium, 2 g dietary fiber, 13 g sugar