These Baked Peaches are made using 3 main ingredients! Sweet, plump peaches comes out sitting in a pool of peachy caramel sauce that is outrageously delicious with vanilla ice cream.
Like baked pears, baked peaches are usually made by cooking halved and pitted peaches, in the oven until they become tender, flavorful, and caramelized. They are typically topped with a sweet mixture of ingredients such as sugar, cinnamon, butter, nuts or oats.
For this baked peaches recipe, I cut the fruit into wedges and toss them in a brown sugar mixture that is quick, easy, and effortless.
To effortlessly halve peaches, a simple technique is to cut them lengthwise around the pit and twist them to reveal the two halves. However, it's important to note that this method is most effective when the peaches are perfectly ripe, without being hard or soft and juicy.
In this baked peaches recipe, I simplify the cutting process by slicing them into wedges, resulting in easier preparation and convenience to serve for gatherings.
When selecting a peach, look for ones that have a vibrant color, and feels firm to the touch but not rock hard or feel very soft when squeezed. The skin should be smooth and free of blemishes or bruises.
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Why this recipe works?
With about 88% percent water, peaches leash out a copious amount of liquid during the cooking process because the cell walls of the fruit weaken, allowing the water stored within the cells to be released.
This baked peaches recipe harnesses the luscious peach liquid to its fullest potential, which intensifies in the heat of the oven along with brown sugar and emulsifying properties of butter to result in a self-generated caramel sauce that's packed with concentrated peachy flavor!
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Peaches - Yellow peaches are best suited for this baked peaches recipe for intense and complex flavor compared to white peaches. They tend to be sweeter, and the bright color pops.
- Butter - It adds a smooth, velvety, and silky texture to the caramel sauce.
- Brown sugar - The molasses in brown sugar imparts a deeper and more complex caramelly flavor.
- Flavorings - A combination of ground cinnamon, vanilla extract, and a dash of salt adds an irresistible taste to the baked peaches.
Pro tip: It's important to note that the amount of liquid released during cooking can vary depending on the ripeness and variety of peaches used. Riper peaches tend to be juicier and release more liquid when cooked than firmer ones.
How to make?
Scroll down to the recipe card below for full information on ingredients and amounts.
1, 2 & 3. Cut each peach into 6 to 8 wedges, depending on the size, and place in the baking dish in an even layer.
Pro tip: Avoid slicing the peaches too thinly, as it can result in a mushy texture and potential disintegration during the baking process.
4. Add melted butter, brown sugar, cinnamon, vanilla, and salt into a small bowl and mix until the sugar is mostly dissolved.
Tip: Butter enhances the overall depth and complexity of the caramel sauce because the milk solids brown and caramelize in the oven, adding a nutty and toasty flavor.
5. Gently drizzle over the peaches, ensuring that every wedge is evenly coated with the mixture.
Bake baked peaches at 400 degrees for 17 to 20 minutes or until peaches are tender but not mushy. Remove from oven, place the pan on a wire rack to cool for a few minutes. This allows the sauce to thicken slightly into a silky smooth consistency.
Tip: Give a gentle toss before serving! This ensures that every wedge is coated in the silky caramel sauce.
Pro tip: Baking pan! Select a dish that accommodates the fruits in almost a single layer, allowing for optimal caramelization and flavor concentration. A larger pan may result in excessive evaporation, yielding insufficient sauce, while a smaller pan can lead to steaming the fruits rather than achieving the desired caramelization.
How to serve?
Like instant pot rice pudding, peach crumble or air fryer pudding, all warm desserts are best served with ice cream and is absolutely not optional!
The contrasting temperatures of warm baked peaches and ice cream create an irresistible pairing, enhancing the other, like in baked mangoes. The indulgent creaminess of the ice cream perfectly complements the soft and tender texture of the fruit, resulting in a velvety smoothness and flavor to the caramel sauce.
It is also delicious topped over your morning bowl of oatmeal or Greek yogurt.
Storage and Reheating instructions
Although these baked peaches are outrageously delicious when hot, leftovers can be stored in the refrigerator for 2 to 3 days. Reheat in a 375-degree oven for 10 to 15 minutes until the fruits are warmed, and the sauce is heated.
Helpful tips
- Baking pan – Any 9-inch round or square baking pan is a good size for peach coverage and concentration of the sauce.
- Peaches - Rock-hard fruits won't shed a lot of liquid, whereas very soft ones will become mushy and might disintegrate due to high heat.
- Brown sugar - Use golden or dark brown sugar for a deep molasses flavor.
Recipe FAQs
No! Not only does this method make the recipe easier, but it also adds texture and contrasting visual interest with the skin, while ensuring the soft baked fruit remains intact.
You can certainly cut the peaches ahead of time and store them before cooking. Cut them into wedges and place them in the baking dish as instructed. To maintain their freshness and prevent browning, place a piece of plastic wrap loosely over the fruit and then wrap the pan tightly with tin foil.
Yellow peaches are the classic choice for baking. They have a sweet and slightly tangy flavor, and their juicy flesh adds a pop of color and moisture to the baked peaches recipe.
Freestone varieties have flesh that easily separates from the pit, making them convenient to work with, hold their shape better, and are easier to slice.
Clingstone peaches have flesh that clings to the pit but tends to be sweeter and have a more intense flavor.
More fruit desserts
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Baked Peaches
Ingredients
- 3 Peaches, medium to large
- 3 tablespoons unsalted butter, melted
- 6 tablespoons packed dark brown sugar
- ¾ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- vanilla icecream, to serve
Instructions
- Preheat oven to 400°F and have any 8-inch baking dish ready.
- Cut each peach into 6 to 8 wedges, depending on the size and place in the baking dish in an even layer.Tip: Avoid slicing the peaches too thinly, as it can result in a mushy texture and potential disintegration during the baking process.
- Add melted butter, brown sugar, cinnamon, vanilla and salt into a small bowl and mix until sugar is mostly melted. Gently drizzle over the peaches, ensuring that every wedge is generously coated with the mixture.
- Bake for about 20 minutes, or peaches are tender but not mushy. Pro tip: It's important to note that the amount of liquid released during cooking can vary depending on the ripeness and variety of peaches used. Riper peaches tend to be juicier and release more liquid when cooked than firmer ones.
- Remove from oven, place the pan on a wire rack to cool for a few minutes. This allows the sauce to thicken slightly into a silky smooth consistency. Tip: I like to give a gentle toss to coat the peach wedges in the sauce before serving. Serve warm or at room temperature with a scoop of vanilla ice cream.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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