Natalie of Good Girl Style is back today with a stunning fruit-based dessert that’s literally fruit based: Brilliantly, a mouthful of cheesecake uses a halved peach as its foundation. Wow. Natalie joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just good old-fashioned butter, eggs, fruit, and cream cheese. Not ready to say goodbye to summer? Try her Chocolate-Covered Banana Pudding Pops.
It’s late summer. We shiver through early morning, determined we don’t need a sweater, determined that summer isn’t ending, determined that we have some say in the matter. Well, when it comes to dessert, we do have some say in the matter! This dessert is the perfect blend of the beginning of fall and the last taste of summer. The peaches go well with a strong cup of coffee, and can be served with ice cream or caramel sauce to make them more decadent.
This recipe is another easy-but-impressive dish that your friends won’t know took you 20 minutes. The ingredients are readily at hand, and if you can find local organic peaches, all the better. Just cut and pit the peaches, whip together the filling, and assemble. Tender baked peaches combine with a creamy, spicy cinnamon-sugar mix that might make you think fall isn’t so bad after all. And that maybe a sweater isn’t the worst idea.