Baked peaches are incredibly easy to prepare and use just a handful of ingredients. The heat intensifies their natural sweetness while the spices and buttery topping add richness and depth. This dish is perfect for using up extra peaches and makes a fantastic dessert, breakfast, or snack with a rustic charm.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe but firm peaches (halved and pitted)
Brown sugar
Ground cinnamon
Unsalted butter
Vanilla extract
Optional: nutmeg, honey, oats, chopped nuts, or whipped cream for topping
Directions
Preheat your oven to 375°F (190°C).
Arrange the peach halves cut-side up in a baking dish.
In a small bowl, mix brown sugar and cinnamon (and nutmeg if using).
Place a small pat of butter in the center of each peach half.
Sprinkle the sugar mixture evenly over the peaches.
Add a splash of vanilla extract over the top.
Bake uncovered for 25–30 minutes, or until peaches are soft and caramelized around the edges.
Serve warm with optional toppings like ice cream, whipped cream, or toasted nuts.
Servings and timing
This recipe makes 4 servings (1 peach per person, halved). Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Crisp-Style: Top with a simple oat crumble before baking for a crisp-like effect.
Maple Baked Peaches: Use maple syrup in place of brown sugar for a rich flavor.
Stuffed Peaches: Fill the centers with granola, chopped nuts, or cream cheese before baking.
Boozy Twist: Add a splash of bourbon or rum for an adult version.
Grilled Version: Grill instead of bake for a smoky flavor—great for summer cookouts.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in the microwave for 20–30 seconds or in a 300°F oven until heated through.
Freezing: Not ideal, as the texture may become mushy once thawed.
FAQs
Can I use canned peaches?
Fresh peaches work best, but drained canned halves can be used in a pinch. Reduce baking time slightly.
Do I need to peel the peaches?
No, the skin softens during baking and adds flavor and texture, but you can peel them if preferred.
What kind of peaches are best?
Use ripe, firm yellow peaches for the best flavor and texture.
Can I bake them whole?
It’s better to halve and pit them to ensure even cooking and easier serving.
Can I use white peaches?
Yes, though they’re slightly less acidic and may taste sweeter.
What’s the best topping for baked peaches?
Vanilla ice cream is a classic, but whipped cream, Greek yogurt, or granola also pair beautifully.
Can I add oats or nuts?
Absolutely—sprinkle on chopped pecans, almonds, or a bit of granola before baking for crunch.
How do I know when they’re done?
The peaches should be fork-tender and bubbling with juices around the edges.
Are baked peaches healthy?
They’re naturally sweet and can be a lighter dessert option, especially with minimal sugar and healthy toppings.
Can I prepare them ahead of time?
Yes, assemble and refrigerate up to a day ahead, then bake just before serving.
Conclusion
Delicious baked peaches are a warm, comforting dessert that lets the natural beauty of ripe peaches shine. With minimal ingredients and maximum flavor, they’re a perfect end to any meal—especially when served warm with a cool, creamy topping. Simple, satisfying, and irresistibly good, this recipe is a must-make for peach season.
Delicious baked peaches are a simple and comforting dessert made with ripe peaches, brown sugar, cinnamon, and butter. Served warm and caramelized, they’re perfect with a scoop of ice cream or a dollop of whipped cream.
Ingredients
4 ripe but firm peaches, halved and pitted
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
2 tablespoons unsalted butter, cut into 8 small pats
Arrange the peach halves cut-side up in a baking dish.
In a small bowl, mix brown sugar, cinnamon, and nutmeg (if using).
Place a small pat of butter in the center of each peach half.
Sprinkle the sugar mixture evenly over the peaches.
Drizzle vanilla extract over the peaches.
Bake uncovered for 25–30 minutes, until peaches are tender and the edges are caramelized.
Serve warm with desired toppings like vanilla ice cream, whipped cream, or toasted nuts.
Notes
No need to peel peaches; the skin softens while baking.For extra crunch, top with oats or chopped nuts before baking.White or yellow peaches both work well.Can be assembled ahead and baked just before serving.Fresh peaches yield the best texture, but canned (drained) can be used with reduced bake time.
