This recipe may be super simple, but these Baked Peaches with Blackberry Sauce pack so much flavor you’ll wonder why you weren’t always eating peaches and blackberries together. Of course, this works well with other berries, too. Cherries are my particular favorite, at least when they’re in season. We’re blessed to live in peach country, where months of the year offer an abundance of fresh, succulent peaches. But that doesn’t mean all of our peaches are good. If you often find yourself with dry, pithy ones when you buy from the grocery store, it’s probably because they were transported a long way from the farm they came from–or have been stored a long time. Peaches get something called “chilling injury” when they’re cooled too far below room temperature, which leaves them a bit mealy. So, for the best peaches, check local farmer’s markets for fresh, never-chilled specimens. A good peach is worth going out of your way for!
Keep it Simple with Freezer Cooking
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- 4 whole peach (sliced)
- 1/4 cup blackberries
- 1/4 teaspoon lemon juice
- Heat the oven to 350F.
- Arrange half the peaches in the bottom of an 8x8" baking dish.
- Puree the berries and lemon juice. Pour half over the peaches in the pan, layer the remaining peaches on top, and then pour on the remaining puree.
- Bake 10-12 minutes.