4-Ingredient Baked Peaches

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I wait all year for summer peaches; the first bite, with sweet flesh and juice dripping down my chin as I eat one over sink. A food moment that signals the date on the calendar, and joy of the season.

I like to keep things low-effort in summer, while highlighting the peak ripeness of ingredients. Most are so fabulous on their own that they don’t need much zhuzhing in the kitchen.

I love to take juicy, ripe peaches and bake with butter, brown sugar, and cinnamon until caramelization sets in and leads the way to warm, soft fruit. Topped with cool and creamy vanilla ice cream and crunchy pistachios, it becomes the easiest, elevated peaches and cream that is ridiculously delicious.

How to Make Easy Baked Peaches:

1. Cut your ripe peaches in half vertically, rotating knife from top of peach. Twist halves apart, then remove pit.
2. Whisk together melted butter, brown sugar, and cinnamon.
3. Place peaches cut side up in a baking pan and brush liberally with butter mixture. Flip peaches over and brush the skin side liberally. Use all of the melted butter mixture.
4. Place pan into the oven and bake for 12 minutes. Then flip peaches over, and brush with any of the butter mixture that is in the bottom of the pan.
5. Bake for another 15-18 minutes, until peaches are soft and caramelized. Serve warm with ice cream.

Can you bake peaches with the skin on?

Yes! It’s one of several reasons why this recipe is so unfussy. You don’t have to peel the peaches! The skin softens with the heat of the oven and by the end of baking, they’ll be tender with no resistance.

Ways to Eat Roasted Peaches:

Once you’ve roasted your peaches, you can keep them in the refrigerator for up to 5 days, and eat many different ways. Here are a few of my favorites:

• Chopped and added to oatmeal as a delicious topping
• Sliced and used in salads
• Sliced and used on a grilled cheese
• Chopped and swirled into yogurt and big cluster granola
• Atop pound cake, with fresh whipped cream

To store baked peaches, let them fully cool and place in a covered container in the refrigerator for up to five days.

To reheat, warm in the microwave for 15 seconds. You can also freeze the peaches for up to 4 months.

More Peach Recipes:

• Roasted Tomato Peach Salsa Canning Recipe
• Peach Baked Muesli
• Sweet Corn Ice Cream with Peach Swirl

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4-Ingredient Baked Peaches

Juicy, ripe peaches are brushed with butter and brown sugar, then baked until caramelized. A simple delight. This easy recipe is a wonderful way to enjoy summer peaches! Serve warm with vanilla ice cream or with oatmeal, yogurt, or salads.

5 from 3 votes

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Prep Time :5 minutes minutes

Cook Time :25 minutes minutes

Yield: 3 servings

Author: Amanda Paa

Ingredients

• 3 ripe peaches (they must be ripe, very soft to the touch)
• 3 tablespoons salted butter, melted
• 1/4 teaspoon ground cinnamon
• 2 tablespoons brown sugar, packed
• vanilla ice cream for serving
• crushed salted, roasted pistachios (optional)

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Instructions 

• Preheat oven to 375 degrees F. Cut your ripe peaches in half vertically, rotating knife from top of peach. Twist halves apart, then remove pit.
• Whisk together melted butter, brown sugar, and cinnamon.
• Place peaches cut side up in a baking pan and brush liberally with butter mixture. Flip peaches over and brush the skin side liberally. Use all of the melted butter mixture.
• Place pan into the oven and bake for 15 minutes. Then flip peaches over, and brush with any of the butter mixture that is in the bottom of the pan.
• Bake for another 15ish minutes, until peaches are caramelized and soft when pierced with a fork. Serve warm with ice cream and pistachios.

Notes

*You can store baked peaches in a closed container in the refrigerator for 5 days. They are great when sliced and chopped to be put on salads, flatbreads, pizza, or tossed into a smoothie!

*If you’re looking for a savory peach idea, my baked Peachy Bacon Vidalia Onion Dip is a reader favorite!