Easy Cinnamon Baked Fresh Peaches Recipe | Sweet Summer Treat
Cinnamon baked peaches are fresh peach halves roasted until soft and juicy, then topped with a brown sugar, butter, and pecan mixture that turns syrupy in the oven. It's one of the simplest ways to turn ripe summer fruit into a warm dessert without rolling out any dough.
All you need are peaches, cinnamon, brown sugar, and butter for the base, plus oats or pecans for crunch. This is a good one for weeknight desserts, weekend gatherings, or anytime you have a basket of peaches that won't last much longer.
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 10 min | 25 min | 35 min | 4 servings | Medium |
Ingredients for Cinnamon Baked Peaches
Fresh peaches: the main event; pick ones that give slightly when pressed. Nectarines work the same way if peaches aren't in season.
Ground cinnamon: the warm spice that flavors the fruit as it bakes. A dash of apple pie spice can stand in if that's what's in your pantry.
Brown sugar: melts into a light syrup with the butter and juices. Light or dark brown sugar both work; dark gives a deeper molasses note.
Unsalted butter: coats the fruit and keeps the topping from drying out in the oven.
Lemon juice: brightens the sweetness and keeps the peaches from tasting flat. Orange juice is a nice swap if you want a milder tang.
Vanilla extract: rounds out the cinnamon and sugar flavor.
Old-fashioned oats: gives the topping texture; you can leave them out for a smoother, syrupier version.
Chopped pecans: add crunch and a toasted flavor. Walnuts or sliced almonds work just as well.
Exact amounts and full directions are in the recipe card below.
How to Make Cinnamon Baked Peaches
- Halve and pit the peaches, then arrange them cut side up in a baking dish.
- Stir together the melted butter, brown sugar, cinnamon, lemon juice, and vanilla in a small bowl until smooth.
- Spoon the mixture evenly over each peach half, letting it pool slightly in the center where the pit was.
- Sprinkle the oats and chopped pecans over the top so they catch some of the butter mixture.
- Bake at 375°F for 20-25 minutes, until the peaches are soft and the juices bubble around the edges.
- Switch the oven to broil for 1-2 minutes to brown the topping, watching closely so it doesn't scorch, then serve warm.
Forecipes Team Tips
- Use peaches that are ripe but still firm; overripe ones turn mushy and collapse in the oven.
- Don't skip the lemon juice. Without it, the dish tastes one-note sweet instead of balanced.
- Pat the cut sides dry before adding the topping so the butter mixture doesn't slide right off.
- Check doneness by piercing a peach with a fork; it should slide in easily but the fruit should still hold its shape.
- Broil only at the very end and stay by the oven; the sugar topping goes from golden to burnt in under a minute.
Serving Ideas
Serve cinnamon baked peaches warm with a scoop of vanilla ice cream melting into the juices, a drizzle of cream, or a spoonful of plain yogurt for breakfast. They're also good alongside a slice of Peach Cake with Brown Sugar Frosting for a double-peach dessert table, or paired with warm Baked Apple Cider Donuts for a fall-leaning spread.
Leftovers
Store leftover baked peaches in the fridge for up to 3 days; the topping softens but the flavor stays good. Freeze them in a single layer, then transfer to a bag for up to 2 months, and thaw overnight in the fridge before reheating. Warm them in a 350°F oven for about 10 minutes, or microwave in 20-second bursts until heated through.
Make It Your Own
- Swap the nuts: try sliced almonds or walnuts instead of pecans for a different crunch.
- Add spice: a pinch of nutmeg or cardamom deepens the warm flavor alongside the cinnamon.
- Grill them instead: halve the peaches, brush with the butter mixture, and grill cut side down for a smoky version.
- Go lighter: cut the brown sugar in half and skip the butter drizzle on top for a less sweet dessert that still tastes like summer fruit.
Cinnamon Baked Peaches Questions We Get
Do I need to peel the peaches first?
Peeling isn't necessary. The skin softens as it bakes and holds the fruit together, so most people leave it on for this dish.
Why are my baked peaches watery instead of syrupy?
This usually happens with very ripe, juicy peaches that release more liquid as they cook. Bake them a few extra minutes uncovered so the juices reduce, or spoon off some liquid before broiling.
Cinnamon Baked Peaches
Ingredients
Method
- Preheat the oven: Preheat your oven to 375°F and lightly grease a baking dish large enough to hold the peach halves in a single layer.
- Halve the peaches: Cut each peach in half and remove the pit, then arrange the halves cut side up in the prepared baking dish.
- Mix the topping: In a small bowl, whisk together the melted butter, brown sugar, cinnamon, lemon juice, and vanilla extract until smooth.
- Spoon over peaches: Spoon the butter mixture evenly over each peach half, letting some pool in the center where the pit was.
- Add oats and pecans: Sprinkle the oats and chopped pecans over the top of each peach so they settle into the butter mixture.
- Bake until soft: Bake for 20-25 minutes, until the peaches are soft and the juices bubble around the edges of the dish.
- Broil to brown: Switch the oven to broil and cook for 1-2 minutes, watching closely, until the topping turns golden brown.
- Serve warm: Let the peaches cool for a few minutes, then spoon the syrup from the pan over each half and add a scoop of vanilla ice cream if you like.
More Recipes You'll Love
- Easy Peach Crisp Recipe | Old-Fashioned Summer Dessert: a classic baked peach dessert with an oat crumble topping.
- Peach Cake with Brown Sugar Frosting: a soft peach cake finished with a caramel-like frosting.
- Creamy Peach Smoothie | Quick Breakfast for Busy Mornings: a quick way to use up extra ripe peaches.
- Sweet Potato Cobbler: another warm, spiced dessert for cozy evenings.
