Baked Peaches

Sweet, warm, and just the right amount of juicy, baked peaches are the kind of simple dessert that feels like summer in every bite. Whether you’re working with a batch of just-picked peaches from the farmers’ market or a few ripening on your kitchen counter, baking them transforms their flavor into something even more irresistible—soft, caramelized, and cozy. They’re quick to make, naturally sweet, and need just a few ingredients to shine.

What I love most about baked peaches is how versatile they are. You can keep them simple with a sprinkle of brown sugar and cinnamon, or get creative with fillings like oats, nuts, honey, or even a bit of mascarpone or cream cheese. It’s the kind of dessert you can pull together last minute but still impress everyone at the table. And if you’re into cozy treats that don’t feel heavy, this is a perfect choice.

They’re also a wonderful way to use peaches that are a little overripe or too soft for slicing into salads or snacking. Once baked, even the not-so-pretty ones melt into rich, syrupy perfection. Plus, the natural sweetness of peaches means you don’t need to overdo it on sugar—making this feel like an indulgence without the guilt.

Whether served warm with a scoop of vanilla ice cream, chilled with a dollop of whipped cream, or as part of a brunch spread, baked peaches bring a soft, homey charm to any table. Once you try them, you might start looking for excuses to bake peaches all year round.

Why You’ll Love It

• Super Simple Ingredients – You only need a handful of pantry staples to make baked peaches. Most of the magic comes from the peaches themselves, so there’s no need for anything fancy.
• Naturally Sweet & Wholesome – This dessert feels indulgent but is made with fresh fruit and just a touch of added sugar. It’s a great option if you’re craving something sweet without going overboard.
• Perfect for Ripe or Overripe Peaches – Got peaches that are a little too soft to slice neatly? Baked peaches are the best way to use them up—no one will know once they’re tender and golden from the oven.
• Versatile Toppings – From a scoop of vanilla ice cream to a sprinkle of granola or a drizzle of honey, baked peaches pair beautifully with all kinds of extras. You can make them rustic or elegant depending on the occasion.
• Ready in About 30 Minutes – Quick enough for a weeknight treat but special enough for guests, this is a no-stress dessert that delivers big flavor with minimal effort.

Ingredient List

• 4 ripe peaches, halved and pitted
• 2 tablespoons melted butter
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon vanilla extract
• Pinch of salt

Optional toppings:

• Vanilla ice cream or whipped cream
• Chopped nuts (like pecans or almonds)
• Honey or maple syrup for drizzling

Ingredient Notes

• Ripe peaches – Freestone peaches are easier to pit and separate cleanly. If they’re very soft, that’s even better for baking!
• Brown sugar – Adds a warm, caramel-like sweetness that pairs beautifully with the peaches.
• Cinnamon – Just a bit brings out the natural flavor of the fruit—don’t skip it!
• Butter – A little melted butter helps the peaches caramelize and keeps them from drying out.
• Vanilla extract – This adds depth and enhances the sweetness. Use pure vanilla for the best flavor.
• Salt – Just a pinch balances the sweetness and brings everything together.

Optional toppings are totally up to you, but a scoop of ice cream on warm peaches? Chef’s kiss.

Kitchen Equipment Needed

• Baking dish – To hold the peach halves snugly while they bake. I love using a ceramic or glass dish for even heat and a pretty presentation.
• Small mixing bowl – For stirring together the butter, sugar, and cinnamon mixture.
• Pastry brush or spoon – To coat the peaches evenly with the buttery mixture. A spoon works just fine if you don’t have a brush.
• Sharp knife & cutting board – For halving and pitting the peaches neatly.
• Oven mitts – Because that baking dish gets really hot. Safety first!
• Spoon or tongs – For serving the warm, tender peaches without breaking them apart.

Nothing fancy here—just your everyday basics.

Instructions

Step 1: Preheat the oven

• Set your oven to 350°F (175°C).
• Lightly grease a baking dish with a bit of butter or nonstick spray so the peaches don’t stick.

Pro Tip: Greasing the dish also helps caramelized juices clean up easier afterward.

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Step 2: Prepare the peaches

• Wash your peaches and gently pat them dry with a clean towel.
• Slice each peach in half and remove the pit. If they’re clingstone peaches and the pit resists, carefully cut around it with a paring knife and scoop it out with a spoon.
• Place the peach halves cut-side up in the greased baking dish.

Pro Tip: Slightly overripe peaches are perfect here—they soften beautifully in the oven.

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Step 3: Mix the sweet topping

• In a small bowl, combine melted butter, brown sugar, cinnamon, vanilla extract, and a tiny pinch of salt.
• Stir until everything is well mixed and smooth.

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Step 4: Add topping to peaches

• Use a spoon or pastry brush to evenly coat the tops and centers of the peach halves with the buttery mixture.
• Make sure to spoon a little right into the center “well” of each peach where the pit was—this is where the flavor pools!

Pro Tip: Don’t skimp on the topping. The mixture caramelizes in the oven and becomes golden and syrupy.

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Step 5: Bake the peaches

• Place the baking dish in the oven and bake for 25–30 minutes, until the peaches are tender and bubbling slightly.
• If you like a little extra caramelization on top, broil for the last 1–2 minutes, keeping a close eye so they don’t burn.

Pro Tip: The peaches are done when a fork slides in easily and the tops look golden and glossy.

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Step 6: Serve and enjoy

• Let the peaches cool for 5 minutes before serving—they’ll be hot and syrupy.
• Serve warm with a scoop of vanilla ice cream, whipped cream, or a drizzle of honey or maple syrup. Sprinkle chopped nuts if you like extra crunch!

Pro Tip: Leftovers (if you have any!) are delicious cold or reheated in the microwave for about 20 seconds.

Tips and Tricks for Success

• Use ripe but firm peaches – They should give slightly when pressed but not be mushy. This helps them hold their shape while baking.
• Face peaches cut-side up – This allows the buttery sugar mixture to settle in and caramelize in the center.
• Don’t overbake – Start checking around the 25-minute mark. Overbaking can make them too soft or watery.
• Double the topping for extra indulgence – Want a more dessert-y vibe? Make 1.5x or 2x the butter mixture and spoon more on top.
• Broil briefly for golden tops – A minute or two under the broiler gives the tops a slightly crisp, caramelized finish.

Ingredient Substitutions and Variations

• Maple syrup instead of brown sugar – For a more natural sweetener with a deep, rich flavor.
• Coconut oil in place of butter – A dairy-free option that adds a subtle tropical note.
• Add oats and chopped nuts – Sprinkle into the center of each peach for a “crumble” effect.
• Try other spices – Nutmeg, cardamom, or ginger can add a cozy twist to the cinnamon.
• Top with Greek yogurt or mascarpone – A creamy alternative to ice cream if you want something lighter.

Serving Suggestions

• With vanilla ice cream – The contrast of warm peaches and cold, creamy ice cream is heavenly. It’s my go-to serving combo!
• Drizzled with honey and sprinkled with chopped pecans – Adds crunch and a touch of elegance, especially if you’re serving guests.
• Alongside Greek yogurt – For a more breakfast-style twist, I love pairing baked peaches with thick yogurt and a handful of granola.
• Over pound cake or angel food cake – The juices from the peaches soak into the cake and create a super simple plated dessert.
• As a brunch side – I’ve even served them next to waffles or French toast for a fruity, slightly indulgent morning treat.

Storage and Reheating Instructions

• Refrigerate leftovers – Store cooled baked peaches in an airtight container for up to 3–4 days.
• Reheat gently – Warm them in the microwave for 20–30 seconds or in a 300°F (150°C) oven for about 10 minutes.
• Don’t freeze – The texture can become watery or mushy once thawed, so they’re best enjoyed fresh or within a few days.
• Use leftovers creatively – Chop them up and stir into oatmeal, layer in yogurt parfaits, or serve cold with a drizzle of cream.

Frequently Asked Questions

Can I use canned or frozen peaches?

Yes! If using canned, make sure they’re drained well (and skip any added sugar if they’re packed in syrup). For frozen, thaw and pat dry to remove excess moisture before baking.

Do I need to peel the peaches first?

Nope! The skins soften beautifully during baking and add nice texture. But if you prefer them peeled, a quick blanch-and-peel before baking works great.

Can I make these ahead of time?

Absolutely. You can prep the peaches and topping a few hours ahead and refrigerate until ready to bake. Just pop them in the oven when you’re ready to serve.

What if my peaches aren’t sweet?

If your peaches are a little underwhelming, just add a touch more brown sugar or drizzle with honey before baking. Baking will still bring out their natural sweetness!

Can I make this dessert dairy-free?

Yes! Just swap the butter for coconut oil or a vegan butter alternative. It’ll still turn out rich and delicious.

How do I know when the peaches are done?

They’re ready when they’re fork-tender and the tops look golden and bubbly. If the juices are thickening around the edges, you’re good to go!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!