Source: somewhere online
Servings: 8
Cookbook date: June 28
4 firm, but ripe, peaches
7 large graham crackers, crushed
1 egg, lightly beaten
1/4 cup chopped walnuts or pecans
2 tbsp light brown sugar
1/2 tsp vanilla extract
Cut peaches in half from stem to root end, then twist gently to free fruit from pit. Gently twist pit from peach half and discard. Arrange peach halves, cut sides up, in a lightly buttered, shallow 1 1/2 quart baking dish.
In a medium bowl, mix together graham cracker crumbs, egg, nuts, brown sugar and vanilla. Mound about 2 tsp cookie mixture in each peach cavity. When baked, the cookie filling will resemble a peach pit.
Bake 15-20 minutes, or until topping is cooked through and lightly browned and peaches are soft but not mushy and still hold their shape. Serve with ice cream.
We recently were driving through Clanton, Alabama and we stopped at a roadside stand for 4 pounds of fresh peaches, hence having 2 peach recipes this week.
This was a really easy dessert that I would serve to company if I could ever get my act together and invite some people over for dinner!
We even ate these the following day at our jobs by heating them up just to room temperature. Having them with ice cream is best, but I didn't have any ice cream in the fridge at work, so this had to do.
Sorry that the picture quality is so bad. Now that we have a reason to take pictures regularly, we are looking for a quality camera. If you love the camera you have, tell us about it!
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