Easy Baked Peaches with Cinnamon Sugar Topping
Alright, so let me level with you: I didn’t always love fruit desserts. Actually for ages I thought baked fruit was just what you ate when you couldn’t have cake. (Sorry, Mum.) But then there was that ridiculously sweaty summer when I ran out of ice cream (how?!) and only had a basket of peaches going slightly soft on the counter. That night, after winging it with some cinnamon and throwing everything into the oven, I was basically converted. And, friend, my kitchen has never been the same since. I probably owe my brother an apology for promising they’d taste like cobbler—spoiler, they don’t—but he still asks for them every year, so maybe I’m forgiven. Anyway, here’s how I jazz up plain ol’ peaches, especially when life calls for something special that doesn’t require a PhD in baking.
Why you’ll want to make these peaches (a lot)
I pull out this recipe when I’m too tired for fancy, but still want something that looks pretty enough to show off on Instagram (not that I ever really do, but you know). My family goes absolutely bonkers for these—like, gone before they’ve cooled off—mainly because you get all that sweet, juicy peach flavor, plus a crackly cinnamon sugar topping that feels a bit like breakfast disguised as dessert. Actually, there was one time I tried to skip the butter part because I ran out—terrible idea. Don’t do that.
What you’ll need (and what you can swap in)
- 4 ripe peaches—yellow or white, whatever’s cheapest (Sometimes I swap in nectarines. Peeling’s optional… I never bother.)
- 3 tablespoons brown sugar—or use regular sugar, my gran swears by Demerara but honestly, any will do if you’re not fussy.
- 1 teaspoon ground cinnamon (or pumpkin pie spice if you want to go all autumn coziness)
- 2 tablespoons butter (salted, unsalted, whatever you grab first… coconut oil also does the job, but less yum)
- Pinch of salt
- Optional: 1 teaspoon vanilla extract (I usually splash some in, unless the bottle runs dry—then I just skip it.)
- Optional: A handful of chopped toasted pecans or granola for crunch
How I usually bake these peaches (but you do you!)
- Preheat your oven to 180°C (that’s 350°F for my American pals). It’s ok if it’s a smidge off, fruit’s forgiving.
- Halve your peaches and twist out the pits (if they’re stubborn, just slice around and pop out with a teaspoon—I’ve mangled a few and it’s totally fine, looks don’t matter here).
- Lay the peach halves, cut side up, in a baking dish. For real, any dish works—a cake pan, pie plate; even a casserole if that’s all you’ve got.
- Mix your sugar, cinnamon, and salt in a small bowl. Throw in the vanilla if you’re feeling fancy.
- Sprinkle this mix generously over the peach halves. Don’t worry if bits tumble into the corners, those syrupy puddles are the best part later.
- Dot each half oh-so-casually with butter. (This is where I sneak a fingerful of brown sugar because, well, self-care!)
- Bake about 25-30 mins till the fruit is tender and bubbling, and sugar is caramelized on top. Don’t panic if the filling gets sticky and dark round the racket, that’s my favorite part.
- Optional: Add pecans or granola during the last 5 mins—it adds crunch, but sometimes I just forget and eat them plain, still lovely.
Some notes from my kitchen (i.e., what went sideways before)
- Really underripe peaches? I just add a touch extra sugar and a splash of water to the dish so they don’t dry out. Works okay, though not quite as jammy.
- Don’t overbake—unless you like peach mush. Once I wandered off to water the plants and came back to soup. Still great on yogurt, just not…pretty.
- I tried this with honey one time instead of sugar. Actually, I find it works better if you mix the honey with a little melted butter first; otherwise, it burns.
Variations I’ve played with (and one dud)
- Once swapped peaches for plums. Tasty, but had to up the sugar because plums are tangier. Would do again if plums are cheap.
- Grated a little fresh ginger into the topping—spicy kick, very good for winter.
- Added bourbon to the butter. Tastes amazing, but watch your pour or the topping gets watery (learned that the sticky way).
- Do NOT try this with canned peaches, unless you’re after peach soup. Trust me.
Do you really need special equipment?
A baking dish is good, but one time I used my old camping skillet and shoved it straight into the oven. If you don’t have a small bowl to mix toppings (probably because someone left all the dishes in the sink), just do it on a bit of parchment—less washing-up, winner!
Keeping leftovers (if you actually have any)
Store in the fridge, covered, for up to 2 days—but honestly, in my house it’s never lasted more than a day! They’re a bit softer on day two, probably even better, but that’s coming form someone who likes things a little slumpy.
How I serve these (and what my dad does that’s kinda weird)
I like them warm with a scoop of vanilla ice cream (obvious, but unbeatable). My dad insists on slices of cheddar with his—says it’s the best salty-sweet thing, I think it’s a northern thing? Sometimes I throw on some Greek yogurt if it’s breakfast-for-dinner night.
Bit of a tangent: the time peaches almost ruined my oven
One summer I tried doubling the recipe in a way-too-small dish and the peach juices overflowed—let’s just say, cleaning caramelized sugar off a hot oven base is not my favorite summer memory. Use a deeper dish than you think you need, is what I’m saying.
My hard-won pro tips
- Don’t skip the pinch of salt—once I forgot it and everything just tasted bland. You want that oomph.
- I once tried rushing the butter step and ended up with burnt sugar in spots and soggy bits elsewhere. Better to dot evenly, even if you’re tempted to just slap it on.
- If in doubt, let the peaches cool a smidge before serving. Too hot and you lose all the juices (plus, burnt tongue—ask me how I know!)
FAQ: Real questions I’ve gotten about baked peaches
- Can I make this ahead? Yep, but honestly, I think this tastes better the next day once those juices firm up in the fridge, though you lose some of that caramel crunch on the topping—swings and roundabouts.
- Do you peel your peaches? Never. Life’s too short, and the skins sort of soften. If you really hate ‘em, go for it.
- Can I freeze leftovers? Sorta. The texture changes, you know? Gets a bit mealy, but still decent stirred into porridge or oatmeal—I did that last winter and wasn’t sad about it.
- Is this healthy? I mean, it’s fruit! With sugar and butter…but better than boxed cake, probably.
- What if my peaches aren’t ripe? Honestly, just bake them longer and check out this ripening guide from The Kitchn. Or add extra sugar. Or both.
- Got a good cinnamon to try? I love Penzeys, but use what’s in your cupboard. Sometimes I buy cinnamon sticks and bash ‘em up for fun, but usually it’s just supermarket ground. Here’s a good guide on picking cinnamon if you fancy a rabbit-hole.
If you wind up making these, let me know how it goes—I’m always curious what tweaks people dream up. Or if you manage to eat just one in a sitting, teach me your self-control magic. Happy baking!
Ingredients
- 4 large ripe peaches, halved and pitted
- 2 tablespoons unsalted butter, melted
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 2 tablespoons rolled oats
- Pinch of salt
- Optional: vanilla ice cream or Greek yogurt for serving
Instructions
-
1Preheat 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, vanilla extract, rolled oats, and a pinch of salt until combined.
-
4Spoon the cinnamon sugar mixture evenly over the peach halves.
-
5Bake for 20-25 minutes, or until the peaches are tender and the topping is golden and bubbly.
-
6Serve warm, optionally topped with vanilla ice cream or Greek yogurt.
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!!
