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This easy brown sugar cinnamon peaches dish turns regular fruit into an amazing sweet treat without much work. The toasty spices and melty sugar make your kitchen smell wonderful as they cook, and you won't be able to wait to dig in.
I first tried making these baked peaches one late summer night when I had too many ripe peaches that were about to spoil. What began as a quick way to save fruit soon became my favorite easy but impressive dessert when friends drop by unexpectedly.
Ingredients
- Fresh ripe peaches: Pick ones that give a little when gently squeezed but aren't soft for the best results after cooking
- Butter: Makes a yummy melted mix with the juice from the fruit
- Brown sugar: Turns all golden and gives a sweet molasses flavor that works great with peaches
- Cinnamon: Adds that cozy spice taste that goes so well with peaches
- Nutmeg: Brings extra flavor with its mild earthy touch
- Cloves: Adds a bit of warm kick that makes the other spices pop
- Salt: Just a tiny bit balances the sweetness and makes all flavors taste better
- Vanilla ice cream: You really need this cold creamy scoop next to the warm fruit
Step-by-Step Instructions
- Prep the peaches:
- Slice each peach in half along the natural line that goes around the fruit. Twist the halves in different directions to pull them apart. Carefully scoop out the pit with a small spoon without damaging the fruit. Set them cut-side up on your baking tray.
- Create the butter base:
- Put a small chunk of butter about half a tablespoon in the middle of each peach half where you took out the pit. As it bakes, the butter will melt and mix with the peach juice to make a tasty sauce.
- Mix the spiced sugar:
- Stir together the brown sugar, cinnamon, nutmeg, cloves, and salt in a little bowl using a fork to break down any clumps. You want the mix to look the same color all the way through with spices spread evenly in the sugar.
- Sprinkle and bake:
- Liberally scatter the spiced sugar mix over each peach half making sure to get some in the middle hollow where the butter sits. Put the baking tray in your hot oven and cook for 8 to 12 minutes. They're ready when you can easily poke them with a fork and the sugar has melted into a golden syrupy sauce.
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The real wonder of this dish is how simple it is. I've found that even peaches that aren't quite ripe change amazingly when baked, getting soft and sweet. My kids, who usually say no to fruit desserts, ask for these baked peaches all the time, which makes me feel like I'm winning at parenting.
Picking The Best Peaches
Getting the right peaches really matters for this dish. Go for fruits that smell really good and give a little when you press them gently. If your peaches are too hard, they'll need more time in the oven and might need a quick brush with lemon juice so they don't turn brown. Too-soft peaches will turn to mush, so try to find that just-right ripeness in between.
Easy Variations
This simple dish works great with a few changes. Try adding some bourbon to the butter and sugar mix for a grown-up version. Throw some chopped pecans or walnuts on the peaches before cooking for extra crunch. For a different taste, use maple syrup instead of brown sugar and add a touch of cardamom. You can also try this with other fruits like nectarines, plums, or apricots, just cook them less time if they're smaller.
Make It A Complete Dessert
These baked peaches taste great on their own with vanilla ice cream, but you can dress them up when you have company. Drip some honey on top and scatter toasted almond slices. Try a spoonful of mascarpone cheese instead of ice cream for an Italian touch. For something lighter, top with Greek yogurt and some granola. These peaches can even make a surprising breakfast when topped with a bit of ricotta and maple syrup.
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This dessert looks fancy but has such comforting flavors, you'll want to make it every time peaches are in season.
Frequently Asked Questions
- → How can I tell if peaches are ready to bake?
Pick peaches that give slightly when pressed gently but aren’t squishy. A sweet smell around the stem is also a good indicator. Peaches that are firm but not rock hard work well since they’ll hold shape while softening in the oven.
- → Can different fruits work for this dish?
Totally! Use nectarines, plums, or apricots for similar results. If you’re working with smaller fruits, check doneness sooner—around 6-8 minutes in.
- → Should I peel the peaches before baking?
Not at all! The skin keeps the peach in one piece and adds extra color and texture. If you’re not a fan of the skin, it peels off easily after baking.
- → What can I try instead of ice cream?
Vanilla ice cream rocks, but whipped cream, mascarpone, Greek yogurt, or even crème fraîche also work great. Dairy-free options like coconut cream or almond milk ice cream are excellent choices too.
- → What’s the best way to store extras?
Keep leftovers in the fridge inside a sealed container for up to 3 days. Warm them up in the microwave for half a minute, or eat them cold. Chopping them up and tossing them into oatmeal or yogurt is another tasty option!
- → Can I prep this dish ahead of time?
Yes! Assemble the peach halves and topping early (up to 4 hours), but leave the baking for just before serving. They taste best fresh and warm when paired with a cold topping.