If you’re looking for an easy dessert, this Baked Peaches recipe is it. The warm, soft peaches, topped with pecans and cold ice cream, are the perfect combination.
For more ideas, check out all of our dessert recipes.
During the summer months, I’m constantly buying fresh peaches at the grocery store. They’re only around for a short time and I really just make sure to eat my fill of them.
That’s the short story of how we ended up eating baked peaches for dessert for a week straight last month.
It’s such an easy recipe. And it’s a great way to squeeze a little extra fruit into your day. Sure, it’s fruit brushed with butter and topped with pecans and ice cream. But still, it’s fruit. Stick with the positives.
I make this recipe one peach at a time, so the two halves fit in a bread loaf pan. If you want to make more than one at a time you can, you just might need to use a larger baking dish to do so. Just make sure you’re baking in something with high sides so that the peach halves don’t fall over while they’re baking. If they do, you’ll loose all the delicious sweetened butter that seeps into the peaches to sweeten them while they’re baking.
If you bought too many peaches and are trying to figure out what to do with those extras, check out our list of Tasty Fresh Peach Recipes. It will give you some delicious and simple recipes to use up all those sweet summer peaches, like peach lemonade and peach pizza.
Baked Peaches Recipe
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Baked Peaches Ingredients:
- 1 fresh peach
- 1 tablespoon unsalted butter
- 1 tablespoon cinnamon sugar
- 1 pinch of salt
- 3 tablespoons of glazed pecans
- 2 scoops butter pecan ice cream
How To Make Baked Peaches:
Pre-heat the oven to 350 F.
Cut the peach in half.
Remove the pit.
Place the peach halves pit side up in a loaf pan.
Melt the butter in a small bowl in the microwave for 30 seconds.
Add the cinnamon sugar and salt to the melted butter. Stir until combined.
Use a pastry brush to brush most of the melted butter mixture over the pit side, making sure to get butter in the center of each peach.
Flip the peach halves.
Use a pastry brush to brush the rest of the melted butter mixture over the skin side of the peaches.
Bake the peaches for 15 minutes.
Remove the pan from the oven.
Brush some of the butter and natural juice that accumulated on the bottom of the pan on the skin side of the peaches.
Flip the peaches.
Brush the pit side with the remaining butter from the bottom of the pan.
Chop the pecans into small pieces and sprinkle them on top of the peach halves.
Bake for an additional 10 minutes.
Remove the peaches from the pan and put each peach half in a bowl.
There will be a delicious toffee-like syrup at the bottom of the pan still. Split that up between the peach halves.
Add a scoop of ice cream on top of each peach half.
Baked Peaches: Frequently Asked Questions
My absolute favorite peaches are Titan Farms from South Carolina. However, they’re around at the beginning of peach season and then are replaced in our stores by Eastern peaches.
Honestly, any ripe peaches will work with this recipe. Whatever’s available at your local grocery store will be in season and will work.
Just make sure that you follow our tips for picking the perfect peaches so you make sure you’re getting the freshest peaches for this recipe.
I haven’t tried using canned peaches in this recipe. If you try it, reduce the cooking time. Canned peaches are already softer than fresh peaches, so they’ll need less time in the oven to get them soft.
I do, however, think the best way to make these is with fresh peaches.
You don’t want to peel the peaches you use in this recipe. The peach skin will hold the soft peach flesh together as it bakes, then makes it really easy for you to eat.
When we have these, I eat all the flesh and then eat the skin. Pete only eats the flesh and leaves the flesh behind.
I make cinnamon sugar and keep it around because it’s a great addition to various desserts, like this one, and French toast. I make it with one cup of white sugar and one tablespoon of ground cinnamon, then keep it in the cabinet for when I need it.
If you don’t have any cinnamon, you can make this with plain white or dark brown sugar.
When you bake peaches, they do soften. So the longer you bake, the softer peaches you’ll end up with in the end.
Of course, you want to start with soft peaches rather than hard peaches because that means they’re fresh. Harder peaches aren’t ripened yet.
These are your creation, so you can top them with whatever ice cream flavor you want. Sometimes, we’ll top them with whipped cream. They’re really good with a drizzle of caramel sauce on top too.
Of course, you can eat them without anything on top (even skipping the nuts, if you’re allergic).
Wait until the peaches have cooled to room temperature. Then, put them in an airtight container in the fridge — without the ice cream of course. They’ll last a couple of days (up to three) that way.
If you store leftovers in the fridge in an oven-safe glass container, you can microwave that the next day (or warm it in the air fryer) and then top it with ice cream.
Baked Peaches
If you’re looking for an easy dessert, this Baked Peaches recipe is it. The warm, soft peaches, topped with pecans and cold ice cream, are the perfect combination.
Ingredients
- 1 fresh peach
- 1 tablespoon unsalted butter
- 1 tablespoon cinnamon sugar
- 1 pinch of salt
- 3 tablespoons of glazed pecans
- 2 scoops butter pecan ice cream
Instructions
- Pre-heat the oven to 350 F.
- Cut the peach in half.
- Remove the pit.
- Place the peach halves pit side up in a loaf pan.
- Melt the butter in a small bowl.
- Add the cinnamon sugar and salt to the butter. Stir until combined.
- Use a pastry brush to brush most of the melted butter mixture over the pit side, making sure to get butter in the center of each peach.
- Flip the peach halves.
- Brush some of the butter and natural juice that accumulated on the bottom of the pan on the skin side of the peaches.
- Flip the peaches.
- Brush the pit side with the remaining butter from the bottom of the pan.
- Chop the pecans into small pieces and sprinkle them on top of the peach halves.
- Bake for an additional 10 minutes.
- Remove the peaches from the pan and put each peach half in a bowl.
- There will be a delicious toffee-like syrup at the bottom of the pan still. Split that up between the peach halves, then add a scoop of ice cream on top of each peach half.
- Use a pastry brush to brush the rest of the melted butter mixture over the skin side of the peaches.
- Bake the peaches for 15 minutes.
- Remove the pan from the oven.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 247Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 44mgSodium 120mgCarbohydrates 29gFiber 2gSugar 26gProtein 3g
Have you made this easy baked peaches recipe? Let us know how it went in the comments.