Baked Peaches

Baked peaches are my go-to when I want a warm, fruity dessert that’s simple, sweet, and comforting. With just a few ingredients, I can transform fresh peaches into a golden, tender treat that’s perfect on its own or paired with ice cream, yogurt, or whipped cream. They’re easy enough for a weeknight, but elegant enough for guests.

Why You’ll Love This Recipe

I love how quick and flexible baked peaches are. I don’t have to fuss with pie dough or complicated fillings—just halved peaches, a buttery cinnamon-sugar topping, and a hot oven. The result is soft, juicy fruit with caramelized edges and warm spice. They smell incredible as they bake and taste even better straight from the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe but firm peaches, halved and pitted

• Unsalted butter

• Brown sugar

• Ground cinnamon

• Vanilla extract (optional)

• Pinch of salt

• Chopped nuts or granola (optional topping)

• Vanilla ice cream, yogurt, or whipped cream (for serving)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. I cut the peaches in half, remove the pits, and place them cut-side up in the dish.

3. In a small bowl, I mix softened butter, brown sugar, cinnamon, a pinch of salt, and vanilla extract if I’m using it.

4. I spoon the mixture into the hollow centers of the peaches, spreading a bit over the tops.

5. I bake for 25–30 minutes, until the peaches are tender and the sugar-butter mixture is bubbling and slightly caramelized.

6. I serve them warm with a scoop of ice cream or a dollop of whipped cream on top.

Servings and timing

This recipe serves 4, using 2 large peaches. Prep time is about 10 minutes, and baking takes 25–30 minutes, so it’s ready in under 45 minutes total.

Variations

Sometimes I add a splash of bourbon or maple syrup to the butter mixture for extra flavor. I’ve also topped the peaches with crushed amaretti cookies or chopped pecans before baking. When I want a lighter version, I skip the butter and drizzle them with honey and cinnamon instead.

Storage/reheating

I store leftover baked peaches in the fridge in an airtight container for up to 3 days. To reheat, I warm them in the microwave or oven until heated through. They’re also delicious cold with yogurt for breakfast.

FAQs

Can I use canned or frozen peaches?

Fresh is best for baking, but if I use frozen peaches, I thaw and drain them first. Canned peaches work in a pinch, but I choose ones packed in juice and reduce the sugar.

Do I need to peel the peaches?

Nope, I leave the skins on—they soften during baking and add a nice texture. But I can peel them if I prefer.

How do I know when the peaches are done?

They should be fork-tender and bubbling around the edges. I check by piercing with a knife—it should slide in easily.

Can I prepare them ahead of time?

Yes, I assemble the peaches up to a day ahead and keep them covered in the fridge. I bake them just before serving.

What’s the best way to serve baked peaches?

I love them with vanilla ice cream or whipped cream. They’re also great with Greek yogurt or granola for a breakfast-style version.

Conclusion

Baked peaches are one of those simple desserts that always feel special. They’re quick, cozy, and full of flavor—and I love how they fill the kitchen with the scent of summer fruit and warm spices. Whether I serve them plain or dressed up, they’re a beautiful way to enjoy ripe peaches any day of the week.