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Baked Peaches

Baked peaches with caramelized brown sugar centers and cinnamon-spiced glaze. Peach halves bake until soft and amber, creating bubbling syrup in the cavities.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Peach base
  • 4 peaches ripe, halved and pitted
Cinnamon-brown sugar filling
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 0.25 tsp salt pinch
  • 0.25 tsp vanilla 1/4 tsp
Butter drizzle
  • 2 tbsp butter cubed

Equipment

  • 1 sheet pan

Method
 

Bake the peaches
  1. Preheat the oven to 375°F. This ensures the peaches start cooking immediately for soft, juicy centers.
  2. Place the peach halves cut-side up in a baking dish. Keep them snug so the filling stays in the cavities.
  3. Mix the brown sugar, cinnamon, and salt. Spoon the mixture into each peach cavity so it caramelizes while baking.
  4. Top each peach with the cubed butter pieces. Spread them over the filling so they melt into a bubbling glaze.
  5. Drizzle the vanilla over the peaches. The vanilla will perfume the caramelized sugar as it bakes.
  6. Bake for 20-25 minutes at 375°F. The peaches should be soft and the sugar centers should bubble and turn amber.
  7. Serve the baked peaches warm. For the best texture, serve right after baking so the glaze is still glossy.

Notes

Pick firm-ripe peaches so they hold their shape while still becoming tender. Store leftovers in the refrigerator up to 3 days in a covered container; rewarm in the oven at 300°F for 5-8 minutes. Freezing is not recommended because the peaches can soften too much after thawing. For a lighter option, use light brown sugar or replace half with coconut sugar to keep the caramel flavor with less sweetness.