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Baked Peaches

Baked peaches are oven baked stone fruit with caramelized cut-side-up peach halves and a golden cinnamon brown sugar glaze that pools in the center cavity. These easy peach dessert halves bake until jammy and tender, with blistered, caramelized edges for a warm, fragrant finish.
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Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Peach halves
  • 4 ripe peaches Halved and pitted.
Cinnamon brown sugar glaze
  • 3 tbsp brown sugar
  • 2 tbsp butter Cut into small pieces.
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp vanilla extract
  • 1 salt Pinch.
Serving
  • 1 vanilla ice cream For serving, optional (or Greek yogurt, or whipped cream).
  • 1 Greek yogurt For serving, optional (or vanilla ice cream, or whipped cream).
  • 1 whipped cream For serving, optional (or vanilla ice cream, or Greek yogurt).
  • 1 fresh mint For garnish.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep peaches
  1. Preheat oven to 375°F, then place the peach halves cut-side up in a baking dish (or on a sheet pan).
  2. Arrange the peach halves so their cut centers face up, ready to hold the caramelizing glaze.
Season and add butter
  1. Stir together brown sugar, cinnamon, nutmeg, vanilla extract, and salt until evenly combined.
  2. Sprinkle the spiced brown sugar mixture evenly over each peach half so it covers the cut surface.
  3. Place a small piece of butter in the center of each peach half.
Bake and caramelize
  1. Bake for 18-22 minutes at 375°F until the peaches are tender and the sugar turns into a dark golden glaze.
  2. Watch for blistered, caramelized edges and a glistening pooled syrup in each center cavity.
Rest and serve
  1. Let the peaches cool for 5 minutes to slightly thicken the caramelized pan juices.
  2. Spoon the caramelized pan juices over each peach half so the glaze coats the softened flesh.
  3. Serve warm with vanilla ice cream (or Greek yogurt, or whipped cream) and scatter fresh mint over the top.

Notes

Pro tip: use ripe peaches with a little give so they bake into a jammy texture without turning mushy. Store leftovers in an airtight container in the fridge up to 3 days; rewarm gently in a 300°F oven for 5-8 minutes. Freezing isn’t recommended because the peaches lose their tender, jammy texture after thawing. For a dairy-light option, serve with Greek yogurt instead of butter-heavy cream toppings.