The first time I made honey roasted peaches in the oven, the sweet scent was so intoxicating it nearly pulled my family into the kitchen before I could even plate dessert. You know that smell—ripe peaches mingling with warm honey, a hint of caramel, and just the softest whisper of vanilla. It’s pure sunshine, baked right into your house.
I stumbled onto this recipe one summer when our peach tree produced a bumper crop. We’d already eaten them fresh, made jam, and tossed them in salads—but I needed something simple, healthy, and, honestly, a bit more special. Honey roasted peaches in the oven turned out to be the answer. Only five ingredients, minimal prep, and the result is a dessert that tastes as good as it looks (and it looks stunning, especially with those caramelized edges).
This recipe is now my go-to for potlucks, lazy Sunday afternoons, or whenever I want to impress guests without sweating over a complicated dessert. If you’re looking for a healthier treat that still feels decadent, this is it—naturally sweet, gluten-free, and packed with juicy fruit flavor. I’ve tested this a dozen times, tried every possible topping, and I’m convinced: these honey roasted peaches in the oven are my personal summer favorite. Whether you’re cooking for a crowd, your kids, or just yourself, you’ll love how easy and rewarding this dessert is.
Why You’ll Love This Recipe
- Quick & Easy: You can prep and roast these peaches in just about 30 minutes. No need to fuss with fancy techniques or gadgets—just slice, drizzle, and bake.
- Simple Ingredients: Only five ingredients, all of which you probably have in your pantry already. Fresh peaches, honey, a touch of coconut oil (or butter), vanilla, and a sprinkle of cinnamon. That’s it!
- Perfect for Any Occasion: These honey roasted peaches in the oven are ideal for summer brunches, backyard BBQs, or a healthy weeknight dessert. They’re also lovely for holiday gatherings when you want something bright and fruity.
- Crowd-Pleaser: I’ve served these to picky kids, skeptical adults, and even folks who claim not to like peaches. Not a crumb left behind—ever! The combination of warm fruit, gooey honey, and caramelized tops is irresistible.
- Unbelievably Delicious: The oven does all the magic here—softening the peaches and concentrating their natural sweetness, while the honey forms a golden, sticky glaze. Honestly, every bite feels like summer on a spoon.
What sets this version apart? I always use just-ripe peaches (not too soft!) and blend the honey with a tiny bit of coconut oil for a glossy, caramel finish. That’s a pro tip I picked up after a few trials—the oil helps the honey spread and bake evenly, so you don’t get burnt spots or dry patches. Plus, the vanilla and cinnamon give these peaches an extra layer of flavor you won’t forget.
This isn’t your everyday fruit bake. It’s a healthier dessert that actually satisfies those sweet cravings without leaving you feeling heavy or guilty. It’s the kind of recipe that makes folks ask for seconds—and the recipe. Trust me, you’ll be making these honey roasted peaches in the oven all summer long (and probably into fall, too!).
Ingredients Needed for Honey Roasted Peaches in the Oven
This recipe relies on ultra-simple, wholesome ingredients to let the peaches shine. No unnecessary extras, nothing fussy—just pure, naturally sweet flavor. Here’s what you’ll need:
- Fresh Peaches (4 large, about 800g): Halved and pitted. Look for ripe but still firm peaches—too soft, and they’ll fall apart; too hard, and they won’t caramelize properly. If peaches are out of season, nectarines work just as well.
- Honey (3 tablespoons / 60g): Runny honey is best for easy drizzling. If you’re vegan or don’t have honey, pure maple syrup is a tasty alternative.
- Coconut Oil or Unsalted Butter (2 tablespoons / 28g): Melted. This adds richness and helps the honey roast the peaches to a golden finish. I use coconut oil for a subtle tropical hint, but butter gives a classic flavor.
- Pure Vanilla Extract (1 teaspoon / 5ml): Adds warmth and depth—don’t skip it! If you want, scrape in a little vanilla bean for extra-special results.
- Ground Cinnamon (1/2 teaspoon): Optional, but highly recommended. It brings out the sweetness and makes the whole house smell incredible as the peaches roast.
Ingredient Notes and Substitutions:
- If you’re dairy-free, stick with coconut oil or even a neutral olive oil (for a more savory twist).
- For a nutty crunch, toss a handful of sliced almonds or chopped pistachios over the peaches before roasting.
- Want an extra pop of flavor? A squeeze of fresh lemon juice before roasting gives a nice tangy balance.
- Peach selection tip: Freestone peaches are the easiest to halve and pit, but clingstone work in a pinch (just slice around the pit).
- I’ve used local honey from the farmers’ market—if you can find it, the flavor is next-level compared to grocery store brands!
That’s it—simple, healthy, and endlessly adaptable. The beauty of honey roasted peaches in the oven is how flexible it is, so don’t be afraid to use what you have or improvise a little.
Equipment Needed
- Baking Dish or Sheet Pan: I use a ceramic baking dish, but a rimmed sheet pan works perfectly too. If your peaches are extra juicy, the higher sides of a baking dish help contain all that glorious syrup.
- Sharp Knife: For halving and pitting the peaches. If you have a serrated knife, it’s especially handy if the peaches are a bit firm.
- Small Mixing Bowl: To combine the honey, melted coconut oil (or butter), and vanilla.
- Basting Brush or Spoon: For drizzling and spreading the honey mixture over the peaches. I’ve used both—honestly, a spoon is just as effective if you don’t have a brush.
- Parchment Paper (optional): Makes cleanup a breeze, especially if you’re roasting directly on a sheet pan.
Don’t have a fancy baking dish? No worries—any oven-safe pan will do. I once made this on an old metal pizza tray (lined with parchment for easy cleanup) and it worked just fine. Pro tip: if you use nonstick cookware, avoid metal utensils so you don’t scratch the surface.
For maintenance, if you use glass or ceramic, soak your pan after baking to loosen any sticky honey residue. And if you’re shopping for equipment, budget-friendly brands like Pyrex or Wilton get the job done without breaking the bank.
How to Make Honey Roasted Peaches in the Oven
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Preheat the Oven: Set your oven to 400°F (200°C). This temperature caramelizes the peaches perfectly without burning the honey.
Tip: Let the oven fully preheat for even roasting. -
Prepare the Peaches: Wash and dry 4 ripe (but firm) peaches. Slice each peach in half, remove the pit, and arrange the halves cut-side up in your baking dish or on a parchment-lined sheet pan.
If the pits are stubborn, gently work the knife around the stone or slice the peach into thick wedges. -
Mix the Honey Glaze: In a small bowl, combine 3 tablespoons (60g) honey, 2 tablespoons (28g) melted coconut oil or butter, and 1 teaspoon (5ml) vanilla extract. Stir until smooth and glossy.
If your honey is very thick, microwave it for 10 seconds to loosen it. -
Drizzle and Sprinkle: Spoon or brush the honey mixture generously over each peach half, letting it seep into the cavity. Sprinkle 1/2 teaspoon cinnamon evenly over the tops.
Don’t worry if some honey pools at the bottom—it’ll turn into a luscious syrup as it bakes. -
Roast: Bake for 20-25 minutes. About halfway through (at the 10-12 minute mark), use a spoon to baste the peaches with the juices from the pan.
What to look for: The peaches should be soft but still hold their shape, with golden edges and bubbling syrup. -
Cool Slightly and Serve: Let the peaches cool for 5 minutes before serving—this allows the syrup to thicken a bit.
Serving tip: Spoon extra pan juices over the peaches for maximum flavor.
Troubleshooting:
- If your peaches are underripe, add 2-3 extra minutes to roasting time.
- Too much liquid? Just scoop out the peaches and reduce the syrup on the stovetop for 2-3 minutes until thicker.
- If the tops aren’t caramelizing, broil them for 1-2 minutes at the end—but watch closely so they don’t burn!
I’ve found that prepping everything ahead (mixing the glaze, slicing the peaches) means less stress when your kitchen is busy. And yes, you can double the recipe—just use a larger pan and rotate it halfway through roasting.
Cooking Tips & Techniques
Through lots of summer baking (and a few sticky disasters!), I’ve picked up some handy tips for making honey roasted peaches in the oven come out perfect every time.
- Choose the Right Peaches: Go for just-ripe, slightly firm peaches. If they’re too soft, they’ll collapse; too hard, and they won’t release enough juice. I’ve made this mistake—once used overripe peaches and ended up with mush!
- Don’t Skimp on the Glaze: Spreading the honey mixture as evenly as possible ensures every bite is flavorful. Use a basting brush or even your (clean) fingers to get into the nooks and crannies.
- Baste for Best Results: Basting the peaches with their own juices halfway through roasting helps them caramelize beautifully and stay moist. Trust me, this step is worth the extra minute.
- Multitask Like a Pro: While the peaches roast, prep your toppings (yogurt, nuts, ice cream) so you’re ready to serve as soon as they come out. It’s a lifesaver when you’re hosting.
- Watch the Oven: Ovens can vary! Peek in during the last few minutes to avoid burning. If your peaches brown too quickly, loosely cover with foil.
- Consistency is Key: Try to cut all your peaches to roughly the same size so they cook evenly. I learned this the hard way—mismatched sizes mean some are mushy while others are tough.
And here’s a quirky tip: Use a rimmed pan if you like extra syrup for drizzling over pancakes or oatmeal the next day! The syrup left behind is liquid gold.
Variations & Adaptations
One thing I love about honey roasted peaches in the oven is how versatile the recipe is. Here are a few fun twists I’ve tried (and loved):
- Dairy-Free: Use coconut oil instead of butter for a plant-based version—plus, it adds a lovely subtle flavor. If you’re serving vegan friends, swap honey for maple syrup.
- Seasonal Swap: Try this method with nectarines, plums, or apricots when peaches aren’t in season. The roasting time may vary by a couple of minutes based on fruit size and ripeness.
- Extra Crunch: Before roasting, sprinkle chopped pecans or sliced almonds over the peaches. The nuts toast in the oven and add a delicious contrast to the soft fruit.
- Spiced Up: Add a pinch of ground ginger or cardamom to the cinnamon for a more complex flavor profile.
- Grilled Option: No oven? Grill halved peaches over medium heat for 4-5 minutes per side, then drizzle with the honey mixture before serving.
I once swapped the vanilla for almond extract and tossed in some frozen raspberries halfway through roasting—highly recommend if you want a little tartness to balance the sweetness. And for those with nut allergies, skip the nuts and top with toasted coconut flakes instead. There are so many ways to make this recipe your own!
Serving & Storage Suggestions
I like to serve honey roasted peaches in the oven warm, right out of the baking dish. That syrupy, caramelized topping is at its gooey best when fresh. For a beautiful presentation, transfer the peaches to shallow bowls, spoon over extra syrup, and add a dollop of Greek yogurt, whipped coconut cream, or a small scoop of vanilla ice cream.
They pair perfectly with granola, crushed amaretti cookies, or a sprinkle of fresh mint for color. For brunch, try them alongside pancakes or French toast. With afternoon tea? Heavenly with a cup of earl grey.
To store leftovers, let the peaches cool completely, then transfer to an airtight container. Refrigerate for up to 3 days. They’ll become softer but still taste amazing—just reheat gently in the microwave or oven before serving. You can also freeze roasted peaches (without toppings) for up to 2 months; thaw overnight in the fridge and warm before eating. The flavors deepen over time, making them even more delicious the next day.
Nutritional Information & Benefits
Each serving (1 peach half) has about 90 calories, 2g fat, 18g carbs, and 1g protein (numbers will vary based on size and toppings). This dessert is gluten-free, refined sugar-free, and can be made dairy-free or vegan with simple swaps.
Peaches are rich in vitamin C, dietary fiber, and antioxidants, making this treat both tasty and nourishing. Honey provides natural sweetness and a little energy boost—plus, it’s less processed than regular sugar. If you’re watching carbs, use less honey or a sugar-free alternative.
Allergens: Contains tree nuts if you add almond or coconut toppings. For a nut-free version, skip the extras. I love that this recipe fits into most healthy eating plans—so you can indulge without worry!
Conclusion
Honey roasted peaches in the oven are my idea of a dream dessert—easy, healthy, and packed with flavor. Every time I make them, I’m reminded that sometimes the simplest recipes are the most memorable. You get all the comfort of a classic fruit dessert, but lighter and fresher for sunny days (or those times you just want a taste of summer).
I encourage you to play with toppings, swap in your favorite stone fruit, or even try grilling instead of roasting. That’s the beauty of this recipe—it’s a blank canvas for your cravings. Personally, I keep coming back to this recipe because it never fails to wow my family and friends, and it’s so easy I can whip it up on a whim.
If you try these honey roasted peaches in the oven, I’d love to hear how you serve them! Leave a comment, share your favorite twist, or tag me on Pinterest with your beautiful dessert. Here’s to sweet, healthy treats that make every day a little brighter!
Frequently Asked Questions
Can I make honey roasted peaches in the oven ahead of time?
Yes! You can roast the peaches a day in advance, refrigerate them, and reheat gently before serving. The flavors actually deepen overnight.
What’s the best way to pit peaches for this recipe?
Slice the peach along the natural seam, twist the halves apart, and carefully remove the pit with your fingers or a small spoon. Freestone peaches are easiest to work with.
Can I use frozen peaches?
Frozen peach halves work, but thaw and pat them dry first. They may release more liquid, so reduce roasting time by a few minutes and keep an eye on texture.
How do I make this recipe vegan?
Swap the honey for pure maple syrup or agave nectar, and use coconut oil instead of butter. The results are just as delicious!
What can I serve with honey roasted peaches in the oven?
Try Greek yogurt, whipped cream, vanilla ice cream, or a sprinkle of granola for crunch. They’re also great on oatmeal or pancakes for breakfast.
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Honey Roasted Peaches in the Oven
- Total Time: 30-35 minutes
- Yield: 8 peach halves (4 servings) 1x
Description
These honey roasted peaches are an easy, healthy dessert made with just five ingredients. Juicy peaches are baked with honey, coconut oil, vanilla, and cinnamon for a naturally sweet, gluten-free treat that’s perfect for summer or any occasion.
Ingredients
- 4 large fresh peaches (about 1.75 lbs), halved and pitted
- 3 tablespoons honey
- 2 tablespoons coconut oil or unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and dry the peaches. Slice each peach in half, remove the pit, and arrange the halves cut-side up in a baking dish or on a parchment-lined sheet pan.
- In a small bowl, combine honey, melted coconut oil or butter, and vanilla extract. Stir until smooth.
- Spoon or brush the honey mixture generously over each peach half, letting it seep into the cavity. Sprinkle cinnamon evenly over the tops.
- Bake for 20-25 minutes. Halfway through, baste the peaches with the juices from the pan.
- Peaches are done when soft but still holding their shape, with golden edges and bubbling syrup.
- Let cool for 5 minutes before serving. Spoon extra pan juices over the peaches for maximum flavor.
Notes
Use just-ripe, slightly firm peaches for best results. For a vegan version, substitute honey with maple syrup and use coconut oil. Baste peaches halfway through roasting for extra caramelization. Serve warm with yogurt, ice cream, or granola. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 peach half
- Calories: 90
- Sugar: 15
- Fat: 2
- Saturated Fat: 1.5
- Carbohydrates: 18
- Fiber: 2
- Protein: 1
Keywords: honey roasted peaches, oven roasted peaches, healthy dessert, gluten-free, summer dessert, easy peach recipe, baked peaches, fruit dessert
