Baked Peach Melba
6 to 8 slightly firm peaches (still have peaches leftover from last week, here's your chance to use them up while we give you even more, muahahahaha!)
1 cup fresh or frozen, yet thawed, raspberries
2 Tbsp unsalted butter, melted (use Earth Balance margarine for dairy-free)
1 cup old fashioned oats (I use Bob's Red Mill oats for gluten-free)
1/4 cup chopped walnuts
2 Tbsp local honey
Preheat oven to 375.
Halve and put unpeeled peaches. Slice each half into wedges. Place in a 9x13 baking dish, and sprinkle with the raspberries.
In a separate bowl, mix together oats, walnuts and honey. Melt butter and pour over oats and walnut mixture, stirring well to fully combine. Sprinkle topping over the fruit and bake at 375 for 35-40 minutes or until the topping is lightly browned.