Baked Peaches

When summer peaches are at their peak, this is the dessert I make most. It’s tender, sweet baked peaches with butter, brown sugar, and cinnamon, ready in under half an hour. The simplicity is the whole point, since it really lets the fresh peaches shine. The first time I made these, I peeled the peaches first like I do for cobbler, and the halves fell apart into mush as they baked. Leaving the skin on is what holds them together.

What I love is how light it is, the perfect ending to a summer grilled meal without weighing you down. It’s also great as a last-minute dessert, since it’s just a handful of ingredients and a quick bake. You slice the peaches, dot them with butter, sprinkle on brown sugar and cinnamon, and let the oven do the rest. A scoop of ice cream on top and you’re set.

Here’s the kitchen tip that matters most. Leave the skin on the peaches. Unlike a peach crisp or cobbler where you’d peel them, these need the skin to hold their shape while they bake. The skins also soften right up and get nice and tender in the oven, so you won’t even mind them. If you’re really against the skin, bake them with it on and just scoop the centers out when you eat them.

And use ripe peaches, which makes all the difference here. Look for ones that give slightly to gentle pressure and smell sweet near the stem, with a golden-yellow hue and no green tinge. A ripe peach bakes up tender and sweet, while an underripe one stays firm and tart. You’ll smell that warm cinnamon and caramelized peach thing as they bake, and once they’re softened and warmed through, serve them right away with ice cream and a drizzle of that buttery sauce from the pan.

Why You’ll Love This Recipe

It lets the peaches shine. Just butter, brown sugar, and cinnamon let the fresh, juicy peach flavor take center stage.

It’s light and quick. Ready in under half an hour, it’s a perfect not-too-heavy end to a summer meal.

It’s only four ingredients. A handful of simple staples make this an easy last-minute dessert.

It’s great with ice cream. Warm baked peaches and cold vanilla ice cream are a classic combo.

Ingredients

Here’s everything you’ll need:

 

• 4 ripe large peaches
• 4 Tablespoons salted butter, sliced into 8 pieces
• 3 Tablespoons brown sugar, packed (light or dark)
• 1/2 teaspoon ground cinnamon

How to Make Baked Peaches

1. Prep the Peaches

Heat the oven to 375. Rinse the peaches under cold water and gently dry them with paper towels. Keeping the skin on helps hold the halves together as they bake.

2. Halve and Pit

Slice the peaches in half and remove the pits. Add them cut side up to a 9×13 baking dish. No need to grease the dish first.

3. Add the Butter

Place a slice of butter into the center of each peach half. As it melts, the butter creates a little sauce in the dish that you can spoon over later.

4. Sprinkle the Topping

Sprinkle the brown sugar and cinnamon evenly across the tops of the peach halves. This is what gives them that warm, caramelized sweetness.

5. Bake Them

Bake uncovered for 12 to 15 minutes, until the peaches are softened and warmed through. The skins soften and the centers turn tender.

6. Serve

Serve immediately with a scoop of vanilla ice cream or whipped cream, and drizzle any extra butter sauce from the pan over the top.

Expert Tips

Leave the skin on. It holds the peach halves together while baking, and it softens up tender in the oven.

Use ripe peaches. Ones that give slightly and smell sweet bake up tender, while underripe ones stay firm.

Don’t grease the dish. The butter melts and creates its own sauce, so the dish doesn’t need greasing.

Spoon the pan sauce over at the end. That melted butter and sugar makes a delicious drizzle.

Serve them right away. They’re best warm, with the ice cream melting into the soft peaches.

Recipe Variations and Add-ins

You can use dark brown sugar for a deeper molasses flavor.

Sprinkle a handful of chopped pecans or granola over the peaches before baking for crunch.

You can add a pinch of nutmeg along with the cinnamon for a warmer spice.

Drizzle a little honey or maple syrup over the top before baking for extra sweetness.

You can use a brown sugar substitute like Swerve to cut the sugar.

What to Serve With This Recipe

Top each peach with vanilla ice cream. The cold cream melts into the warm fruit. The two play off each other.

Add a dollop of whipped cream instead. The soft cream lightens the dish. It cools the warm peaches.

Serve them after a grilled summer meal. The light dessert follows the heavier food. It ends things on a sweet note.

How to Store This Recipe

Transfer any leftovers to an airtight container and keep them in the fridge for three to four days. Reheat them in the microwave or air fryer until warmed through.

You can freeze the baked peaches too, in a freezer-safe bag for two to three months. Thaw them and reheat in the oven, toaster oven, microwave, or air fryer when you’re ready to enjoy them again.