So, About These Baked Peaches…
You know that feeling when you just want something sweet, but not the kind of sweet that comes wrapped in plastic? That's exactly how I ended up baking peaches one lazy Sunday evening after I realized (with mild horror) I was out of ice cream. I remembered my grandma used to bake fruit for dessert “because it makes the house smell like you actually baked something,” she’d say. She wasn’t wrong, honestly. Now, every August when peaches are everywhere, my kitchen turns into a cinnamon-scented cloud at least twice a week. I wouldn’t trade that smell for anything – except maybe a winning lottery ticket.
Why You'll Love Making These (Trust Me)
I make this when I want something a bit fancy but seriously low effort, especially after dinner when I can barely muster the energy to stand. My family goes a little bonkers for these because, well, warm fruit with cinnamon sugar is basically happiness in edible form. Plus, if you’re like me and sometimes forget to pick up dessert, this is a total life-saver (and, bonus: it doubles as breakfast if you have leftovers, though that's mostly wishful thinking in my house).
Also, if you’ve ever dealt with runny, sunken peach desserts, I feel your pain. I used to get frustrated by how mushy things could get before I realized—don’t overthink it. A little structure is good, but a little mess is fine too.
What You’ll Need (Give or Take)
- 4 ripe peaches (freestone if you can find them, but clingstone will do; sometimes I use nectarines if the peaches are rock-hard or the shop’s picked over)
- 2-3 tablespoons brown sugar (white sugar works fine, or go half-and-half if you like things less sweet; my grandma always said to use dark brown for ‘proper flavor’)
- 1 teaspoon ground cinnamon (don’t stress over the exact amount—if you love cinnamon, pile it on)
- Pinch of salt (honestly, just a sprinkle from your fingers does the trick)
- 2 tablespoons butter (I’ll sometimes swap in coconut oil if I’m out; it tastes a bit tropical but worth a try!)
- Optional: drizzle of honey or maple syrup for serving, or a squeeze of lemon if your peaches are super sweet
- Optional: chopped pecans or walnuts for crunch (I forget these half the time, but it’s nice when I remember)
How I Actually Make Them
- Preheat your oven to 180°C (about 350°F). Or, if you’re like me and always forget, do it after you’ve started slicing—no biggie.
- Slice your peaches in half and twist to remove the pit. Don’t panic if you mangle a few; it’s not the end of the world. Lay the halves cut-side up in a baking dish—something with sides, because the juices bubble like mad.
- Mix the brown sugar, cinnamon, and salt in a little bowl. Sprinkle this mixture over the peaches. Sometimes I’ll use a spoon, but honestly, my fingers work better for getting into all those crevices. This is where I usually sneak a taste—just to make sure the cinnamon’s not overpowering the sugar (as if that’s possible).
- Dot each peach half with a bit of butter (just a small sliver—don’t go wild unless you’re feeling extra indulgent). If you’re adding nuts, sprinkle them on now.
- Bake for 25-30 minutes, until the peaches are soft and bubbling. I check around 20 minutes because my oven runs hot and once turned the whole thing into marmalade. If the tops aren’t caramelizing like you want, pop them under the broiler for a minute or two—but keep an eye out, because they go from ‘golden’ to ‘well, that’s charred’ faster than you’d think.
- Let cool for 5-10 minutes before you dig in. They’re molten straight out of the oven, and I may or may not have learned this the hard way (it’s not my proudest culinary moment).
My Random Notes (AKA Things I’ve Learned the Messy Way)
- If your peaches aren’t ripe, slice them thinner so they bake through. Or just give them an extra 5-10 mins. It’s not rocket science.
- The butter really does make a difference. I tried skipping it once to save calories, and honestly, it was a little sad.
- I sometimes use a mix of spices—nutmeg or even a pinch of cardamom if I’m feeling adventurous (or bored).
Variations I’ve Actually Tried (Some With Mixed Results…)
- Nectarines: Swapped for peaches in a pinch. They’re usually a bit firmer, but work just fine.
- Apple version: Sliced apples instead of peaches. Not bad, but takes longer to bake—don’t blame me if it comes out crunchy the first try!
- Alcohol: Splash of bourbon or amaretto before baking. Once, I poured in a little too much and, well, let’s just say the dessert was more for adults that time.
- Grilled peaches: If you’ve got a barbecue going, just wrap these in foil (skip the butter or it leaks everywhere) and toss ‘em on for 10-15 mins. Not as caramelized, but great for lazy summer evenings.
What You’ll Need (Or Not, Honestly)
- Baking dish (ceramic is nice, but I’ve used a cast iron skillet or even a foil tray in a pinch—just mind the juices don’t overflow)
- Small bowl for mixing sugar
- Spoon or just your hands (I mean, they wash up, right?)
- Knife (serrated works best for me, but use whatever’s sharp)
If you don’t have a baking dish, a cake tin works fine. Or on second thought, even an ovenproof plate can do in a bind, but line it with foil if you hate sticky cleanup.
Storing (Though Really, They Never Last Long Here)
These keep in the fridge for 2 days, covered, but let’s be real—I've honestly never had leftovers last more than a single night. If you do, I think they taste even better the next day, cold or gently reheated in the microwave. (They get a bit softer, which I like, but it’s probably not for everyone.)
How I Serve ‘Em (Family Favourites & Oddball Traditions)
A scoop of vanilla ice cream is traditional, but sometimes I go for a dollop of Greek yogurt if I’m pretending to be healthy. My cousin pours cream over his (he swears by this local brand, but honestly, supermarket stuff is fine). Occasionally I’ll even throw them over oatmeal in the morning—makes me feel like I’ve got my life together, which is a rare feeling. Oh! And if you want to get really fancy, a sprinkle of toasted coconut is nice for a tropical twist (learned that from Smitten Kitchen’s peach pie post—so worth a look).
Pro Tips (Mostly Learned the Hard Way)
- I once tried rushing the bake time for a party and ended up with half-cooked peaches—don’t do it. Let them go the full time, or stick with slightly firmer peaches if you’re in a hurry.
- If you use really ripe fruit, bake on a tray or foil, unless you like cleaning burnt sugar off your oven floor (not fun, trust me—been there, cleaned that).
- Don’t skip the salt. I thought it was weird at first, but it really balances things out.
Questions I’ve Actually Been Asked (And My Honest Answers)
- Can I use canned peaches? Eh, you can, but drain them really well and skip the sugar or it’ll be way too sweet. Not my favorite, but it’ll do in a crisis.
- Do I have to peel the peaches? Nope! The skin softens as it bakes, and I’m way too lazy to peel fruit unless it’s absolutely necessary.
- Can I prep this ahead? Sure—slice, sugar, and stash in the fridge (covered) for a couple hours, then bake right before serving. I wouldn’t do it the night before, though; the peaches get mushy. Learned that the weird way.
- What if my peaches are hard as rocks? Actually, just slice them thinner and add a splash of water to the baking dish. Or go buy riper ones, but who has time for that?
- Can I freeze leftovers? I suppose so, but the texture gets a bit odd. I’d rather just eat them cold out of the fridge.
There you go—my version of cinnamon sugar baked peaches for dessert. Not fussy, not perfect, but always a hit. And if you mess up, just call it ‘rustic’—I do.
Ingredients
- 4 ripe peaches, halved and pitted
- 2 tablespoons unsalted butter, melted
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
- Vanilla ice cream or whipped cream, for serving (optional)
Instructions
-
1Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peach halves.
-
2Arrange the peach halves cut side up in the prepared baking dish.
-
3In a small bowl, mix together the melted butter, brown sugar, ground cinnamon, ground nutmeg, vanilla extract, and a pinch of salt.
-
4Spoon the cinnamon sugar mixture evenly over the peach halves.
-
5Bake for 25 minutes, or until the peaches are tender and the topping is bubbly.
-
6Serve warm, topped with vanilla ice cream or whipped cream if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!