Here in Michigan, peach season always feels like it comes and goes in a flash. I never remember exactly when it is and only realize peaches are in season when I see the local orchards posting about how they’re almost gone.
That means I always end up buying a lot of peaches, and then I have to find ways to use them all before they go bad. It’s not that much of a challenge — I do love some good peaches — but in my endless quest to try a wide variety of different desserts, I end up experimenting a lot.
This one is a recipe for baked peaches I’ve settled on and refined over the last couple of years. It’s super quick and easy to throw together, it bakes wonderfully, and it goes great with several different toppings.
Speaking of toppings, the recipe bakes in (pun intended) cinnamon, but you can add anything else you like. I prefer toasting some pecans, adding a dollop of whipped cream, and a drizzle of caramel. My partner likes the pecans, but will often go for a scoop of ice cream and a chocolate syrup drizzle. All of it works wonderfully.
You can use pretty much any kind of peach for this baked peaches recipe. I find that freestone peaches (the kind where the pit just comes right out, as opposed to being stuck to the flesh) are the easiest, but it really just comes down to how much work you want to put into opening it up.
The recipe as written below serves baked peaches for two, but if you really like peaches you can easily eat it all yourself (or if you want smaller desserts, limit each person to half a peach, though it’ll be hard to do.)
Want to make simple four-ingredient baked peaches for dessert tonight? Here’s how.
4-Ingredient Oven-Baked Peaches
Equipment
- Baking Dish
Ingredients
- 2 Peaches Fresh and ripe.
- 1 Tsp Cinnamon Pumpkin pie spice also works great.
- ¼ Cup Brown Sugar
- 1 Tbsp Butter Divided into quarters.
Instructions
- Preheat your oven to 400℉.
- Wash your peaches if necessary. Cut them in half carefully and remove the pit. Some peaches have pits that crumble; try to get all the little bits out. You can remove the skin if you prefer, but it's not necessary.
- Arrange the peach halves cut-side up in the baking dish (forming natural bowls.)
- Sprinkle your cinnamon over the peaches.
- Spoon the brown sugar into the peach pit holes.
- Top each brown sugar bit with a bit of butter.
- Bake for 15 minutes. Let cool for 5 more so it's cool enough to eat.
- Top with whatever array of deliciousness you desire. Enjoy!