Cozy Cinnamon Sugar Baked Peaches
A simple and delicious dessert featuring warm, tender peaches baked with a comforting cinnamon sugar and spice mixture. It's fast, easy, and perfect any time of year.
Equipment
- Oven
- Baking dish
- Small bowl Microwave-safe
- Saucepan Optional alternative to bowl
- Spoon
- Paring knife For removing pit
- Fork For checking doneness
Ingredients
Main Ingredients
- 4 large ripe peaches Yield slightly to a gentle squeeze but aren't mushy
- 3 tablespoons butter Unsalted or salted
- 3 tablespoons brown sugar Light or dark
- 0.25 teaspoon cinnamon
- 1 pinch nutmeg
- 1 pinch cloves
- 1 pinch salt
- Vanilla ice cream For serving (optional)
Instructions
- First things first, get your oven preheating to 375°F (190°C). This ensures it's nice and hot when your peaches are ready to go in.
- Grab those beautiful peaches. Carefully cut each one in half, following the seam all the way around. Give the halves a gentle twist, and they should separate easily. Then, use a spoon or paring knife to carefully scoop out the pit.
- Arrange the pitted peach halves in a baking dish that's just large enough to hold them snugly, cut-side facing up.
- Now, let's make that irresistible topping! In a small microwave-safe bowl or a tiny saucepan, melt the butter. Once melted, stir in the brown sugar, cinnamon, nutmeg, cloves, and that crucial pinch of salt until it's all combined into a thick, fragrant mixture.
- Spoon this glorious butter-sugar mixture evenly into the little hollow where the pit used to be in each peach half. Don't be shy, get a good amount in there!
- Pop the baking dish into your preheated oven. Bake for 20-30 minutes. The exact time will depend on how ripe your peaches are. You're looking for them to be tender when you gently pierce them with a fork, and the topping should be bubbly and smell amazing.
- Carefully remove the dish from the oven (it's hot!). Let the peaches cool just slightly for a few minutes before serving.
Notes
Substitutions & Additions:
Spice it up: Add a tiny pinch of ginger or cardamom to the spice mix for extra warmth.
Add some crunch: Sprinkle a little granola, chopped pecans, or walnuts over the peaches before baking.
Make it a crumble: Mix the butter, sugar, and spices with a few tablespoons of flour and some oats to create a quick crumble topping.
Dairy-Free: Easily swap the butter for your favorite vegan butter or coconut oil.
Other Fruits: Try with nectarines or firm plums (baking time may vary). Tips for Success:
Choose Wisely: Use ripe but slightly firm peaches to avoid mushiness.
Don't Overcrowd: Give peaches room in the baking dish for even baking.
Check for Doneness: Start checking at 20 minutes. Peaches should be tender when pierced with a fork.
Prep Ahead: Cut peaches and make the butter-sugar mixture hours ahead. Store separately at room temp or fridge. Storage:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in microwave or oven, or enjoy chilled. FAQs:
No need to peel the peaches; the skin softens during baking.
Fresh peaches are preferred over frozen due to water release and texture, but thawed and drained frozen peaches can be used.
Peaches are done when tender (fork slides in easily) and topping is bubbly.
Spice it up: Add a tiny pinch of ginger or cardamom to the spice mix for extra warmth.
Add some crunch: Sprinkle a little granola, chopped pecans, or walnuts over the peaches before baking.
Make it a crumble: Mix the butter, sugar, and spices with a few tablespoons of flour and some oats to create a quick crumble topping.
Dairy-Free: Easily swap the butter for your favorite vegan butter or coconut oil.
Other Fruits: Try with nectarines or firm plums (baking time may vary). Tips for Success:
Choose Wisely: Use ripe but slightly firm peaches to avoid mushiness.
Don't Overcrowd: Give peaches room in the baking dish for even baking.
Check for Doneness: Start checking at 20 minutes. Peaches should be tender when pierced with a fork.
Prep Ahead: Cut peaches and make the butter-sugar mixture hours ahead. Store separately at room temp or fridge. Storage:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in microwave or oven, or enjoy chilled. FAQs:
No need to peel the peaches; the skin softens during baking.
Fresh peaches are preferred over frozen due to water release and texture, but thawed and drained frozen peaches can be used.
Peaches are done when tender (fork slides in easily) and topping is bubbly.