The scent of juicy, sun-ripened peaches bubbling away in the oven with brown sugar and cinnamon is pure summer magic—that’s not an exaggeration! Every time I make these delicious baked peaches, the kitchen fills with this cozy, caramelized aroma that makes everyone wander in, eager for dessert. I stumbled on this baked peaches recipe one August afternoon, staring at a basket of peaches that were just a smidge too soft for slicing. You know how it goes: not quite firm enough for a fruit salad, but way too beautiful to toss. So, I grabbed some brown sugar, a sprinkle of cinnamon, and let the oven do the rest.
Honestly, baked peaches are one of those easy desserts that feel fancy but require almost no effort. They’re my go-to when I want something sweet but don’t want to fuss with pastry or complicated batters. This recipe has saved many a summer dinner party (and satisfied late-night cravings more times than I care to admit). I’ve tested these baked peaches with all sorts of tweaks—different sugars, a splash of bourbon, even a dollop of mascarpone. Still, the classic combo of brown sugar and cinnamon is always the winner in my book. If you love desserts that are as comforting as they are beautiful, you’ll fall in love with these peaches. They’re perfect for busy families, picky eaters, or anyone craving a taste of summer that’s easy and a little nostalgic. Whether you’re a seasoned home baker or just learning your way around the kitchen, you can trust this baked peaches recipe to deliver crowd-pleasing results every single time.
Why You’ll Love This Recipe
- Quick & Easy: Honestly, these baked peaches are in the oven in under 10 minutes. No need for fancy skills or tons of cleanup!
- Simple Ingredients: You likely have everything you need—fresh peaches, brown sugar, cinnamon, and a little butter. That’s it. No complicated shopping trips required.
- Perfect for Any Occasion: I make these for summer BBQs, cozy weeknight desserts, and even special brunches. They look so pretty on a plate, too.
- Crowd-Pleaser: Even my nephew (who swears he doesn’t like fruit desserts) goes back for seconds. Kids, adults, everyone raves about them.
- Unbelievably Delicious: The caramelized sugar and warm cinnamon seep into the peaches, making every bite jammy and sweet with a hint of spice. It’s like peach cobbler without the fuss.
This baked peaches recipe stands out because it’s all about letting the fruit shine. Instead of masking the peaches with heavy crusts or lots of extras, you just amplify their natural flavors. The brown sugar melts into a rich glaze, and the cinnamon gives it that warm, homey vibe. I sometimes blend the brown sugar with a tiny pinch of sea salt for an extra flavor pop—one of those little tricks you learn after making these a dozen times.
What really makes these baked peaches special is how they capture that feeling of summer comfort food, but in a lighter, more effortless way. It’s nostalgic and modern at the same time—perfect for impressing guests or just treating yourself after a long day. Plus, you can dress them up or keep them simple. Try them once, and you’ll see why this is my best baked peaches recipe yet!
Ingredients Needed
This baked peaches recipe uses just a handful of ingredients, balancing sweetness, spice, and a touch of richness. Most are pantry staples, and the peaches are either in season or easy to find at the market. Here’s what you’ll need:
- Fresh Peaches (4 large, ripe but still firm) – Halved and pitted (clingstone or freestone both work, but freestone are easier to pit)
- Brown Sugar (1/4 cup / 55g, packed) – Light or dark brown sugar is fine; dark gives a deeper molasses note
- Ground Cinnamon (1 tsp / 2g) – Adds warmth and a little nostalgia
- Unsalted Butter (2 tbsp / 28g, cut into small pieces) – Melts into the peaches for that luscious finish
- Vanilla Extract (1/2 tsp / 2.5ml, optional) – Just a touch brings out the peach flavor
- Pinch of Sea Salt (optional) – Balances the sweetness beautifully
- Optional Toppings:
- Vanilla ice cream (classic and always welcome!)
- Greek yogurt or mascarpone (for a lighter, tangy touch)
- Chopped nuts (pecans, almonds, or walnuts add a nice crunch)
- Honey drizzle (for extra shine and sweetness)
Ingredient Tips:
- If your peaches are a little underripe, just add an extra minute or two to the baking time.
- For best results, choose peaches that are fragrant and give slightly to the touch—too soft and they’ll collapse, too hard and they won’t caramelize as well.
- No fresh peaches? You can use canned peach halves (drained and patted dry), but the flavor is best with fresh.
- Feel free to swap the brown sugar for coconut sugar or maple syrup if you’re looking for a refined sugar-free option.
- If you need dairy-free, use vegan butter or a tiny splash of coconut oil.
I usually buy peaches at the farmers market for the best flavor, but honestly, any ripe peach will work. And if you want to make it gluten-free or vegan, those swaps are super easy—this baked peaches recipe is flexible!
Equipment Needed
- Baking Dish or Ovenproof Skillet: An 8×8-inch (20x20cm) glass or ceramic dish works great, or try a cast iron skillet for rustic charm. I’ve even used a pie plate in a pinch.
- Sharp Knife & Cutting Board: For halving and pitting the peaches. A small paring knife is safest for getting the pit out.
- Measuring Spoons & Cups: For the sugar, cinnamon, and butter. I eyeball sometimes, but precise is always best for consistency.
- Spoon or Small Scoop: For sprinkling the sugar-cinnamon mix into the peach centers.
- Oven Mitts: Always protect those hands—baking dishes get hot!
If you don’t have a baking dish, use a rimmed sheet pan lined with parchment. For easy cleanup, opt for nonstick bakeware or line your dish with foil. I once made these in a disposable aluminum tray at a picnic—worked like a charm and zero dishes to wash.
Keep your knives sharp (a dull blade is more dangerous) and always check that your baking dish is oven-safe. For budget-friendly options, IKEA and thrift stores have great basics that last for years. No need for fancy gadgets here—just simple, reliable tools.
Preparation Method
- Preheat the Oven: Set your oven to 375°F (190°C). Give it a good 10 minutes to come to temperature. If you’re using a convection oven, reduce to 350°F (175°C).
- Prep the Peaches: Wash and dry 4 ripe peaches. Slice each peach in half lengthwise, twisting gently to separate. Remove the pit with a small knife or spoon. (If the pit fights back, just cut around it—no stress.)
- Arrange in Baking Dish: Place peach halves cut side up in your baking dish. Nestle them in so they don’t tip over. (Trust me, wobbly peaches spill their filling!)
- Mix the Sugar & Cinnamon: In a small bowl, combine 1/4 cup (55g) packed brown sugar with 1 tsp (2g) cinnamon. Add a pinch of sea salt if you like that sweet-salty vibe.
- Fill the Peaches: Spoon the brown sugar-cinnamon blend evenly into the cavity of each peach half. Use your fingers to gently press it in if needed.
- Add Butter & Vanilla: Place a small piece of butter (about 1/2 tbsp / 7g) on top of each filled peach. Drizzle with a drop of vanilla extract if using.
- Bake: Slide the dish into the preheated oven. Bake for 25-30 minutes, until the peaches are fork-tender and the sugar is bubbly and caramelized. If your peaches are extra ripe, check at 20 minutes. Less ripe peaches may need up to 35 minutes.
- Optional Broil: For extra caramelization, switch your oven to broil for the last 2 minutes. Watch closely to avoid burning—sugar browns fast!
- Cool Slightly: Remove from oven (careful, the dish will be hot!). Let cool for 5 minutes before serving. The syrup thickens a bit as it cools.
- Serve: Spoon peaches onto plates, drizzle with pan syrup, and top with ice cream, yogurt, or your favorite topping.
Troubleshooting: If your peaches release too much juice, don’t worry—the syrup is delicious over ice cream! If they seem dry, add a splash of water or orange juice to the dish before baking. And if they stick, just use a thin spatula to lift them out gently.
Pro tip: Prep everything ahead and pop the dish in the oven just before serving. That way, you get maximum aroma and perfectly warm peaches every time.
Cooking Tips & Techniques
After making these baked peaches more times than I can count, I’ve picked up a few tricks (and learned from my fair share of little flops):
- Choose the Right Peaches: Freestone varieties are easier to halve and pit, but any ripe peach works. Slightly underripe peaches hold their shape better. Overripe ones can get mushy, but they still taste amazing!
- Even Sizing: If your peaches are different sizes, check for doneness by gently pressing with a fork. Remove smaller ones a few minutes early if needed.
- Don’t Overbake: Peaches should be soft but still hold together. If the skin starts pulling away or the flesh looks collapsed, they’re done.
- Layer the Flavors: I sometimes add a tiny splash of bourbon or amaretto to the filling for a grown-up twist. Just don’t overdo it—a little goes a long way.
- Trouble with Sticking? Lightly grease the baking dish or use parchment for easy cleanup. Butter works, but a spritz of nonstick spray is fine too.
- Timing Is Everything: I like to start these before dinner, so they’re warm when it’s time for dessert. The smell alone gets everyone excited!
- Consistency Counts: Always measure your sugar and cinnamon for reliable results. Too much sugar can burn, and too little isn’t as luscious.
I once forgot the butter (oops), and the topping didn’t caramelize quite right. Lesson learned: Even just a small dab of butter makes a big difference. And for multitasking, prep your toppings—ice cream, nuts—while the peaches bake, so everything’s ready when they come out of the oven. These little details keep things stress-free.
Variations & Adaptations
- Low-Sugar / Refined Sugar-Free: Swap brown sugar for coconut sugar, maple syrup, or a sugar-free brown sugar substitute. Use less if your peaches are super sweet naturally.
- Vegan & Dairy-Free: Replace butter with vegan butter, coconut oil, or even a dab of almond butter for a nutty twist. Top with coconut yogurt or vegan ice cream.
- Nutty Crunch: Add a sprinkle of chopped pecans, almonds, or granola to the sugar mixture before baking. The nuts toast up and add texture.
- Spice It Up: Try adding a pinch of ground ginger, nutmeg, or cardamom with the cinnamon for a more complex flavor.
- Seasonal Twists: In the fall, swap peaches for ripe pears or apples and follow the same method—delicious!
- Personal Favorite: Sometimes I tuck a square of dark chocolate into the peach cavity before baking. The chocolate melts right into the fruit. It’s a total game-changer for chocolate lovers (and trust me, you’ll want to try it at least once!).
Allergen swaps are simple: skip nuts for nut allergies, use gluten-free toppings, and always check dairy replacements if you’re cooking for sensitive eaters. These baked peaches really are a blank canvas for your creativity—get playful and see what combos you love best!
Serving & Storage Suggestions
Serving: Baked peaches are best served warm, right out of the oven. Place each peach half in a shallow bowl, drizzle with the syrup from the pan, and top with a scoop of vanilla ice cream or a dollop of yogurt. They’re gorgeous with a sprinkle of toasted nuts or a drizzle of honey. For a dinner party, add a mint sprig for color—so easy, but it looks fancy!
Pairings: These peaches go perfectly with a crisp white wine, a cup of tea, or even a cold glass of milk. They pair beautifully with other summer desserts like berry crisps or lemon bars.
Storage: Leftovers (if you have any!) keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave (about 30 seconds per half) or in a 300°F (150°C) oven for 10 minutes. The flavors deepen as they sit—so good the next day!
Freezing: You can freeze baked peaches, but the texture will be softer after thawing. Let cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently. I usually make a double batch just for freezer treats!
Nutritional Information & Benefits
Each serving (one peach half with syrup, no toppings) has roughly:
- Calories: 110
- Fat: 3g
- Carbohydrates: 23g
- Fiber: 2g
- Sugar: 20g (from fruit and brown sugar)
- Protein: 1g
Health Benefits: Peaches are packed with vitamin C, fiber, and antioxidants. They’re naturally low in fat and make a lighter dessert option than most cakes or pies. Using less sugar or dairy-free swaps makes them even healthier. Just be mindful if you have nut or dairy allergies, and always check your toppings if following a special diet.
From a wellness perspective, these baked peaches are a sweet treat you can feel good about. They satisfy that dessert craving without being heavy or overly processed—and that’s why I keep coming back to them!
Conclusion
If you’re looking for a dessert that’s easy, beautiful, and downright delicious, this baked peaches recipe is it. You get all the summer flavor of fresh peaches, the comfort of warm brown sugar and cinnamon, and the simplicity of a 30-minute bake. Whether you’re feeding a crowd or just treating yourself, this recipe is always a win. Customize with your favorite toppings and swaps—honestly, you can’t go wrong.
I love these baked peaches because they remind me of backyard dinners and the joy of making something wonderful with almost no effort. Give them a try, and let me know what twists you add! Drop a comment below if you bake these, share your photos, or tell me your favorite way to serve them. I can’t wait to hear your peachy stories—here’s to more sweet, simple moments around the table!
Frequently Asked Questions
Can I use canned peaches for this baked peaches recipe?
Yes! Just drain them well and pat dry before baking. Fresh peaches have a better texture, but canned work in a pinch.
Do I have to peel the peaches?
Nope! The skin softens during baking and adds color and nutrients. If you prefer, you can peel them, but it’s not necessary.
Can I make baked peaches ahead of time?
Absolutely. You can prep and fill the peaches, then cover and refrigerate until ready to bake. Or bake ahead and reheat gently before serving.
What’s the best way to pit peaches?
Cut around the peach, twist to separate halves, and pop the pit out with a spoon or your fingers. Freestone peaches make this super easy.
What if my peaches are super ripe or overripe?
They’ll be extra juicy! Just reduce baking time by a few minutes and handle gently when serving. The syrup will be a bit thinner but still delicious.
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Baked Peaches Recipe – Easy Brown Sugar Cinnamon Dessert in 30 Minutes
- Total Time: 35 minutes
- Yield: 8 peach halves (serves 4 people) 1x
Description
This easy baked peaches recipe features ripe peaches baked with brown sugar and cinnamon for a cozy, caramelized summer dessert. Ready in just 30 minutes, it’s a crowd-pleaser that’s simple enough for weeknights and special enough for entertaining.
Ingredients
- 4 large ripe peaches, halved and pitted
- 1/4 cup packed brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon vanilla extract (optional)
- Pinch of sea salt (optional)
- Optional toppings: vanilla ice cream, Greek yogurt, mascarpone, chopped nuts (pecans, almonds, or walnuts), honey drizzle
Instructions
- Preheat the oven to 375°F (190°C). If using a convection oven, reduce to 350°F (175°C).
- Wash and dry the peaches. Slice each peach in half lengthwise and remove the pit.
- Arrange the peach halves cut side up in a baking dish so they fit snugly and don’t tip over.
- In a small bowl, mix together the brown sugar, cinnamon, and a pinch of sea salt if using.
- Spoon the brown sugar-cinnamon mixture evenly into the cavity of each peach half, pressing gently.
- Top each peach half with a small piece of butter and drizzle with vanilla extract if desired.
- Bake for 25-30 minutes, until the peaches are fork-tender and the sugar is bubbly and caramelized. Check at 20 minutes for very ripe peaches; less ripe peaches may need up to 35 minutes.
- For extra caramelization, broil for the last 2 minutes, watching closely to avoid burning.
- Remove from the oven and let cool for 5 minutes. The syrup will thicken slightly as it cools.
- Serve warm, drizzled with pan syrup and topped with your choice of ice cream, yogurt, or other toppings.
Notes
For best results, use ripe but still firm peaches. Freestone peaches are easier to pit. If using canned peaches, drain and pat dry before baking. For dairy-free, use vegan butter or coconut oil. Add a splash of bourbon or amaretto for a grown-up twist. Serve warm with ice cream or yogurt. Leftovers keep in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 peach half with syrup (no toppings)
- Calories: 110
- Sugar: 20
- Sodium: 20
- Fat: 3
- Saturated Fat: 2
- Carbohydrates: 23
- Fiber: 2
- Protein: 1
Keywords: baked peaches, easy dessert, summer dessert, brown sugar peaches, cinnamon peaches, gluten-free dessert, peach recipe, fruit dessert, oven baked peaches
