Cinnamon Sugar Baked Peaches

This comforting recipe brings sun-ripened peaches to life with warm cinnamon and brown sugar for a dessert that never lasts long in my kitchen. The peaches bake into a syrupy softness that is perfect with a scoop of ice cream or a swirl of creamy yogurt. Both effortless and irresistible, this is one of those treats I return to every summer when peaches are overflowing in the market.

I first made this to use up a crate of farm-stand peaches and ended up making three batches in one week after my family kept asking for more. The cinnamon-sugar syrup is completely addictive.

Ingredients

• Fresh ripe peaches: You want fruit that gives slightly when pressed for the juiciest result Avoid overly firm or very mushy peaches for best texture
• Granulated sugar: Adds gentle sweetness and helps create a syrup during baking Choose pure white sugar for clean flavor
• Ground cinnamon: Brings classic warmth Try using Ceylon cinnamon for a slightly floral taste
• Unsalted butter: melts over the peaches and enriches the sauce Use good-quality, fresh butter for the best aroma
• Vanilla extract: Deepens the dessert’s flavor Opt for pure vanilla over imitation for natural fragrance
• Brown sugar: packs in moisture and a little molasses adds richness Choose moist and clump-free brown sugar
• Lemon juice: Adds brightness that balances the rich sweetness Use freshly squeezed for best results
• Salt: Just a pinch makes all the other flavors stand out Any fine sea salt will do

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit or 190 Celsius so it is piping hot when you are ready to bake. A steady oven temperature ensures the peaches roast evenly and do not dry out

Prepare the Peaches:

Wash and dry your peaches well. With a sharp knife slice each peach in half and gently twist to separate the halves. Use a small spoon to scoop out the pit. You can leave the skins on for texture or peel them if you prefer a softer finish

Arrange the Halves:

Nestle the peach halves cut side up in a baking dish without crowding. This keeps the fruit from steaming and allows the syrup to coat each piece

Make the Cinnamon Sugar Blend:

In a small bowl stir together granulated sugar with cinnamon and brown sugar until completely mixed. This ensures each bite is balanced and full of flavor

Add Butter and Vanilla:

Drizzle the melted unsalted butter and vanilla extract evenly over the peaches in the dish. Let the butter run into the crevices so every peach gets its share of richness and aroma

Top with Cinnamon Sugar:

Spoon the cinnamon-sugar mix onto each peach half making sure some falls into the hollows where the pit was removed. Try to distribute it as evenly as you can

Brighten and Season:

Squeeze a few drops of fresh lemon juice onto each peach. Then sprinkle a small pinch of salt over all the halves. The acid and salt make the flavors pop beautifully

Cover and Bake:

Cover the dish loosely with foil. Bake for 25 to 30 minutes until the peaches are soft and bubbling and the syrup has thickened slightly. If you want a caramelized top uncover the pan for the last 5 minutes

Cool and Serve:

Remove peaches from the oven and let them rest for about 10 minutes. Serve warm with a spoonful of the syrup over the top

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My favorite part is spooning the rich syrup from the baking dish over the peaches It reminds me of summer potlucks where my grandmother always included her secret stash of extra sauce The way the cinnamon and peaches meld makes every bite taste nostalgic

Storage Tips

Let any leftover peaches cool completely then spoon into an airtight container and refrigerate. They will keep well for up to three days. Gently reheat in the microwave or enjoy them cold stirred into oatmeal or yogurt for breakfast.

Ingredient Substitutions

You can swap the peaches for ripe nectarines or plums with great success. For a dairy-free option use melted coconut oil instead of butter. If you prefer a more intense flavor try adding a dash of cardamom or ginger to the cinnamon-sugar mix.

Serving Suggestions

Serve these baked peaches warm with vanilla ice cream for a classic treat. For breakfast add them to your favorite granola or dollop onto pancakes. They are also excellent as a topping for shortcakes or angel food cake.

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Cultural and Seasonal Inspiration

Baked peaches are a classic summer dessert in American kitchens especially during peach season which peaks midsummer. They bring the warmth of Southern hospitality and are often shared at picnics or church potlucks. The recipe’s simplicity lets the natural fruit shine just as many traditional home cooks intended.

Frequently Asked Questions

→ How do I choose the best peaches?

Look for ripe, fragrant peaches with a slight give when gently pressed for the sweetest flavor and best texture when baked.

→ Can I leave the skins on the peaches?

Yes, you can bake peaches with skins on or peel them based on preference. The skins soften during baking and add extra flavor.

→ What can I serve with baked peaches?

Baked peaches are delightful on their own, but they pair well with vanilla ice cream, yogurt, or granola for added richness and texture.

→ How do I add crunch to the peaches?

For added crunch, sprinkle chopped nuts such as pecans or walnuts over the peaches before baking.

→ Can these be made ahead of time?

Baked peaches can be prepared in advance and gently reheated before serving, making them perfect for easy entertaining.