Sweet Baked Cinnamon Peaches

This hearty baked peach dessert transforms simple ingredients into a mouthwatering treat that brings out the natural sweetness of fresh summer peaches. The warm aroma of cinnamon and caramelized sugar fills your kitchen, creating an irresistible dessert that works for both casual family dinners and special occasions.

I first made these cinnamon sugar baked peaches during peach season when my farmers market haul was threatening to overripen all at once. My family was so impressed with how something so simple could taste so decadent that it's now our go-to summer dessert when entertaining guests.

Ingredients

• Ripe peaches: choose fruit that yields slightly to gentle pressure for the perfect texture when baked
• Granulated sugar: creates the sweet syrupy base
• Ground cinnamon: adds warm aromatic flavor that pairs perfectly with peaches
• Unsalted butter: melted butter helps create the rich caramelized coating
• Vanilla extract: enhances the natural sweetness of the fruit
• Brown sugar: packed brown sugar adds depth with its molasses notes
• Lemon juice: brightens the overall flavor and balances the sweetness
• A pinch of salt: essential for enhancing all the flavors without making the dish taste salty

Step-by-Step Instructions

Preheat Oven:

Heat your oven to 375°F (190°C). This moderate temperature allows the peaches to soften while developing flavor without burning the sugar.

Prepare Peaches:

Cut peaches in half and carefully remove the pits using a small spoon or your fingers. The choice to keep skins on or remove them is personal preference. I usually leave them on for color and nutrition, plus they tend to soften during baking.

Arrange In Baking Dish:

Place peach halves with cut side facing up in a baking dish that has enough space for all peaches in a single layer. Make sure your dish has sides tall enough to contain the syrup that will develop.

Create Cinnamon Sugar Mixture:

Combine granulated sugar, cinnamon, and brown sugar in a small bowl, stirring thoroughly to integrate the spices evenly. This mixture creates the sweet caramelized coating that makes this dessert special.

Add Butter And Vanilla:

Drizzle melted butter and vanilla extract over each peach half, allowing it to pool slightly in the center where the pit was. The butter adds richness and helps the sugar mixture stick to the fruit.

Apply Sugar Mixture:

Sprinkle the cinnamon sugar mixture generously over each peach half, focusing on the cut surface but allowing some to fall around the sides. This creates a delicious caramelized crust.

Add Lemon And Salt:

Add a few drops of fresh lemon juice to each peach half which brightens the flavor and balances the sweetness. Follow with just a tiny pinch of salt over all the peaches to enhance the overall flavor profile.

Cover And Bake:

Cover the baking dish loosely with aluminum foil to trap moisture and prevent the tops from drying out. Place in the preheated oven on the middle rack for even heat distribution.

Bake Until Tender:

Bake for 25-30 minutes until the peaches become tender when pierced with a fork and the sugar mixture has melted into a bubbling syrup at the bottom of the dish.

Optional Browning:

For extra caramelization, remove the foil during the final 5 minutes of baking. Watch carefully to prevent burning as the sugar can darken quickly.

Cool Slightly:

Allow the peaches to rest for about 10 minutes after removing from the oven. This helps the syrup thicken slightly and prevents mouth burns from too-hot fruit.

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The ground cinnamon is truly the secret hero of this recipe. I discovered its transformative power years ago when experimenting with peach cobbler recipes. The warm, woody notes of cinnamon seem to intensify the peach flavor rather than mask it, creating a perfect harmony that makes this simple dessert feel special enough for company.

Seasonal Selection Tips

Summer peaches deliver the best flavor for this recipe, especially those harvested between June and September. Look for fragrant fruit with a slight give when gently pressed and avoid rock-hard peaches as they won't soften properly during baking. If your peaches are underripe, place them in a paper bag at room temperature for 1-2 days to speed ripening. The sweetest peaches will have a deep yellow or gold color near the stem.

Brilliant Variations

This versatile recipe welcomes creative adaptations based on what you have available. Replace cinnamon with cardamom or ginger for an exotic twist, or add a tablespoon of bourbon to the butter mixture for sophisticated depth. For textural contrast, sprinkle chopped toasted almonds, pecans, or granola over the peaches during the last 5 minutes of baking. Vegans can substitute coconut oil for butter with excellent results.

Perfect Pairings

These cinnamon sugar baked peaches create a beautiful foundation for countless serving options. For a decadent dessert, serve warm with vanilla ice cream or freshly whipped cream that melts into the syrup. At brunch, pair with Greek yogurt and a drizzle of honey. For a dinner party finale, add a sprinkle of crushed amaretti cookies and a small pour of amaretto liqueur. The warm peaches also make an unexpected topping for pancakes or waffles.

Storage Solutions

Enjoy these baked peaches at their peak when freshly made, but leftover peaches can be refrigerated in an airtight container for up to 3 days. The syrup will thicken considerably when cold. Reheat individual portions in the microwave for 30-45 seconds or warm multiple servings in a 300°F oven for about 10 minutes. The texture changes slightly after refrigeration, making leftovers perfect for blending into smoothies or stirring into oatmeal.

Recipe FAQs

→ Should I peel the peaches before baking?

Peeling is optional. The skin becomes softer during baking and some prefer the texture and color it adds. If using peaches with thick or fuzzy skin, peeling creates a smoother final texture. For easy peeling, blanch peaches in boiling water for 30 seconds, then transfer to ice water - the skins will slip right off.

→ How do I know when the peaches are perfectly ripe for baking?

The best peaches for baking yield slightly to gentle pressure but aren't mushy. They should smell fragrant and sweet at the stem end. Slightly firm peaches work well as they'll soften during baking, while overripe peaches may become too mushy in the oven.

→ Can I make this dessert ahead of time?

Yes! You can prepare the peaches and bake them up to 24 hours ahead. Store them covered in the refrigerator and reheat gently in a 300°F oven for about 10 minutes before serving. The flavors often deepen as they rest overnight, making this an excellent make-ahead dessert option.

→ What can I serve with these baked peaches?

Vanilla ice cream is the classic pairing, but these peaches are versatile! Try them with whipped cream, Greek yogurt, mascarpone, or crème fraîche. For breakfast, serve with granola and yogurt. They also complement pound cake, shortcake, or can be pureed into a sauce for cheesecake.

→ Can I use other fruits for this same baking method?

Absolutely! This method works beautifully with nectarines, plums, apricots, pears, and apples. Adjust the baking time based on the fruit's firmness—softer fruits like plums may need less time, while firmer fruits like apples require longer baking. The cinnamon-sugar mixture complements most stone fruits and pome fruits wonderfully.

→ How do I store leftover baked peaches?

Cool the peaches completely, then store in an airtight container in the refrigerator for up to 3 days. The syrup will thicken when chilled. Leftover baked peaches make a delicious topping for oatmeal or pancakes the next morning, or can be blended into smoothies.