Peachy Keen

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Peachy Keen

We live in an age where we seek and celebrate the “it” foods. An ingredient’s rarity can imply culinary innovation and its heralded health benefits can suggest nutrition nobility. Typically, the more complex, exotic, and unique a food is, the more desirable it becomes. However, when trendy foods, like spirulina algae and functional mushrooms, are in the spotlight, the humble peach may easily be overlooked.

Growing up, peaches (in any form) were my favourite fruits. Their sweet fragrance reminded me of summertime. I remember that the only thing that stood between me and my peaches were their fuzzy skins… I didn’t know how to peel them (hey, I was six!). That was when I started loving peaches canned in their juice. I could enjoy peaches all year round and I didn’t have to learn how to peel them (double win!).

As a Dietitian, I am often asked if canned foods are as healthy as their fresh counterparts. They very well can be. In the case of California cling peaches, canned peaches are, in fact, superior to fresh!

According to a study performed by researchers at the Oregon State University, canned peaches are higher in antioxidants and vitamin A, and are nearly four times higher in vitamin C and 10 times higher in folate than fresh peaches. In terms of sugar content, peaches canned in water contain less sugar than certain fresh fruits, such as grapes, mangoes, and cherries.

If you still need some convincing, you have to try my Deconstructed Peach Crumble. It is so much fun to make! I promise that you will fall in love with peaches (all over again)!

Deconstructed Peach Crumble



  • 2.5 cups large flake oats
  • 1/4 tsp fleur de sel
  • 1/2 tbsp ground cinnamon
  • 1/4 cup grapeseed oil
  • 3 tbsp honey
  • 1/2 tbsp brown sugar
  • 1 tsp pure vanilla extract

Baked peaches

  • 8 peach halves
  • Sprinkle of cinnamon, to taste

Peach yogurt

  • 2 peach halves
  • 1/2 cup plain 0% Greek yogurt


  • 4 peach halves
  • 8 dollops of plain 0% Greek yogurt
  • 4 serving plates


  1. Preheat oven to 320 degrees F and line a rimmed cookie sheet with parchment paper.
  2. In a large bowl, mix together oats, fleur de sel, and cinnamon.
  3. In a separate small bowl, whisk together oil, honey, brown sugar, and vanilla.
  4. Pour wet ingredients into dry ingredients and stir well to combine.
  5. Spread the mixture on the prepared cookie sheet and bake for approximately 30 minutes, stirring in between, until it is golden brown.
  6. Meanwhile, for the baked peaches, sprinkle peaches with cinnamon and bake for 20 minutes. 
  7. For the peach yogurt, blend peach halves and Greek yogurt together and set aside.
  8. In a food processor, crush the four peach halves until minced, but not pureed. Using two spoons, mould the peaches into four quenelles and carefully place one quenelle on each serving plate. 
  9. Remove the baked crumble and peaches from the oven. On each plate, arrange two baked peaches side-by-side, add a dollop of Greek yogurt in each, and sprinkle with the crumble. Using a squeeze bottle, decorate the plate with dots of peach yogurt. 

Makes 4 servings 

This article was sponsored by California Cling Peaches.

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