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Baked Peaches

Baked peaches caramelize in the oven with a butter–brown sugar cinnamon sauce for a warm, juicy dessert. Halved peaches are spooned with a honeyed spice mixture and baked until tender for easy summer flavor in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 peaches ripe, halved and pitted
  • 4 tbsp unsalted butter melted
  • 0.25 cup light brown sugar
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 2 tbsp honey
  • 0.05 tsp salt pinch

Equipment

  • 1 sheet pan

Method
 

Bake the peaches
  1. Preheat oven to 375°F (190°C). Make sure the oven rack is set to the middle so the peaches caramelize evenly.
  2. Arrange the peach halves cut-side up in a baking dish. Keep them snug in a single layer so they bake at the same rate.
  3. Whisk together the melted butter, brown sugar, cinnamon, nutmeg, vanilla, honey, and salt in a small bowl. Whisk until the mixture looks glossy and smooth.
  4. Spoon the mixture evenly over each peach. Use a spoonful on each cut surface so every peach gets a coating.
  5. Bake for 20–25 minutes, basting once halfway through. The peaches should look softened and lightly caramelized around the edges.
  6. Spoon the warm sauce over the peaches. Coat the tops with the pooled caramel sauce for extra juiciness.
Serve
  1. Serve warm with vanilla ice cream, whipped cream, or yogurt. Add any preferred toppings for a cold-and-warm contrast.

Notes

For the best caramelization, use ripe peaches with a slight give when pressed. Store leftovers covered in the refrigerator up to 3 days; reheat gently in the oven at 325°F (165°C) until warm. Freezing is not recommended because peaches can soften too much. For a lighter dessert, swap vanilla ice cream for Greek yogurt (or use low-fat yogurt) while keeping the baked peaches and sauce unchanged.