Baked Peaches with Blackberry Sauce

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!

Looking for Low-FODMAP Recipes?

The low-FODMAP diet is often prescribed for people with IBS or Small Intestinal Bacterial Overgrowth (SIBO), and there’s a huge overlap of that demographic with people with autoimmune disease. My e-book 28 Days of Low-FODMAP AIP combines both IBS- and autoimmune-friendly diets in a 28-day meal plan designed to jump start and simplify this often-challenging diet change. Just you wait: The meal plan includes 50 exclusive low-FODMAP recipes you won’t find on my website or anywhere else, with dishes like Chicken Vindalo, Jambalaya, and crispy, crunchy Tostones. You’ll be amazed at the variety of flavors still available to you! The ebook is available as a digital download for $9.99.