Easy Baked Peaches

Ingredients you'll need

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 a 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 select peaches for baked peaches recipe?

You’ll want peaches that are ripe but not overly soft or rock hard. The ideal ones are firm with a slight give when gently pressed—they’re easy to slice into wedges and hold up well in the oven. Very hard peaches may not soften enough during baking, while overly soft ones can turn mushy.

🍑 When choosing a peach, look for ones with vibrant color and smooth, unblemished skin. They should feel firm but yield slightly to gentle pressure—avoid peaches that are rock hard or overly soft.

How to cut peaches to make easy baked peaches?

Using a sharp paring knife, make wedge-shaped cuts starting from the top near the stem and slicing downward toward the bottom, carefully cutting around the pit without slicing all the way through. Create several evenly spaced wedges around the peach—about 6 to 8 slices—cutting down to the pit. Gently pull each wedge away with your fingers, and if the peach is too firm, use a small paring knife to help loosen the flesh from the pit.

Pro tip 👉 Avoid slicing the peaches too thinly, as it can result in a mushy texture and potential disintegration during the baking process.

Another method is to cut the peach lengthwise around the pit, then twist the halves gently to separate them. Afterward, slice each half into wedges. This technique is most effective when the peaches are perfectly ripe—firm yet tender, and juicy without being overly soft.

Serving suggestion

Warm desserts are best enjoyed with ice cream—it's absolutely essential, not optional! The delightful contrast between the hot, baked peaches and the cold, creamy ice cream creates an irresistible combination that perfectly enhances both flavors.

Leftovers are delicious topped over your morning bowl of oatmeal or Greek yogurt.

Love desserts with few ingredients? Check out our round up post of 5 ingredient dessert recipes for more inspiration.

Storage and Reheating

To store, cover the baking dish with foil and refrigerate for up to 3 to 4 days.

While these baked peaches are incredibly delicious when served warm, any leftovers can be kept in the refrigerator for 2 to 3 days. To reheat, place them in a 375°F oven for 5 to 10 minutes, until the peaches are warmed through and the sauce is bubbling.

Recipe tips

•  Baking Pan – A 9-inch round or square baking pan is ideal, providing just the right surface area for even peach coverage and good sauce concentration.
• Peaches – Choose ripe peaches that are firm with a slight give when gently pressed. Overly soft peaches will become mushy when baked, while very hard ones won’t soften enough during cooking.
• Sauce – The amount of liquid released during baking depends on the ripeness and variety of the peaches. Riper peaches are typically juicier and will produce more liquid than firmer ones.
• Slicing Tip – Avoid cutting the peaches too thin, as this can lead to a mushy texture or cause them to break apart during baking. Thicker slices help the fruit maintain its shape and texture.