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Sticky Baked Peaches and Nectarines with Coconut Yoghurt and Walnut Cinnamon Crumb

Serves: 6

Prep time: 10 minutes

Cooking time: 30 minutes

The ultimate summer dessert perfect for special celebrations and everyday treats.

I am not the biggest fan of warm weather, I really am a total winter soul but I do love the divine fruits and vegetables that summertime brings. Peaches and nectarines are grown locally where I live and I love watching them change through the seasons. In springtime, they are like dancing ballerinas with their blossoming outfits and then I know it’s time to get excited about stone fruit-inspired dishes. They are packed with nutrients and antioxidants as well as being a good source of Vitamin A and C, potassium and beta-carotene. They have great nutritional benefits including boosting the immune system, aiding digestion, assisting with blood sugar levels, regulating blood pressure levels and improving heart health.

I love pairing these stone fruit with thyme from both a flavour perspective and a nutritional one. Thyme is also loaded with Vitamin A and C, manganese, copper and iron. Known for its antibacterial, antifungal and anti-inflammatory properties it can also boost immunity and is beneficial for heart health, stress and blood circulation. It’s one of my favourite herbs to work with for both sweet and savoury dishes as well as infused in teas.

Sticky Baked Peaches


  • 5 peaches

  • 5 nectarines

  • 1/3 cup lemon juice

  • 1,5 tbsp thyme leaves, taken off stalks

  • 3 tbsp rice syrup


  1. Pre-heat your oven to 180C. Slice the peaches and nectarines in half and remove the pip. In a bowl, combine the lemon juice, thyme leaves and rice syrup together. Whisk well to combine. Marinade the fruit halves in the sauce, covering both sides and making sure they are generously coated. Line a baking tray with parchment paper and place the fruit onto the tray leaving gaps between each half. Drizzle the leftover sauce onto the fruit and bake at 180C for 20-25 minutes or until golden brown.

  2. To make the crumb, combine all ingredients in a blender or food processor, I use a Nutribullet which works well too. Pulse to form a crumble, don’t over blend or it will become a thick paste.

  3. Can be served hot or cold with a scoop of coconut yoghurt and a generous sprinkle of walnut and cinnamon crumb.

For the crumb


  • 1/3 cup walnuts

  • 1 tsp coconut sugar

  • 1 tsp cinnamon

  • Generous pinch of salt


Special thanks to photographer, Samantha Lowe, and food-stylist, Christi Wasserman.


With love,




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