Oven Baked Peaches with Brown Sugar and Cinnamon

How to Make Oven Baked Peaches with Brown Sugar and Cinnamon

1. 1

   Step 1: Prep the peaches and seasoning

   Preheat the oven to 375°F (190°C). Halve and pit the peaches, then place them cut-side up in a shallow baking dish large enough for them to sit snugly. Drizzle the lemon juice over the peach halves, sprinkle the packed brown sugar and ground cinnamon evenly over each half, and add a small pinch of kosher salt. Dot the sugar-coated peach halves with the pats of unsalted butter.

   For this step

   • 4 largeRipe peaches, halved and pitted
   • 1/4 cupPacked brown sugar
   • 1 tspGround cinnamon
   • 2 tbspUnsalted butter, cut into small pats
   • 1 tbspFresh lemon juice
   • a pinchKosher salt
   
2. 2

   Step 2: Bake until tender and bubbling

   Bake uncovered on the middle rack for 20–25 minutes, until the peach flesh is tender when pierced with a fork and the sugar has melted into a glossy syrup. Rotate the pan once halfway through baking for even caramelization.
   
3. 3

   Step 3: Optional quick broil for extra caramel

   If you want a deeper caramel on top, switch the oven to broil for 1–2 minutes after baking — watch very closely so the sugar doesn't burn. Remove the dish once the tops are golden and bubbling.
   
4. 4

   Step 4: Make a quick pan sauce

   Carefully pour the baking juices into a small saucepan and simmer over medium heat 1–2 minutes to thicken slightly. Stir in the vanilla extract and one small pat of butter if desired to round the flavor, then spoon the warm sauce back over the peaches.

   For this step

   • 1 tspVanilla extract (for finishing pan sauce)
   
5. 5

   Step 5: Serve warm with ice cream

   Serve each warm peach half with a scoop of vanilla ice cream and spooned pan sauce. For texture and color, sprinkle with chopped toasted nuts or a little granola if you like.

   For this step

   • 4 scoop(s)Vanilla ice cream, for serving (optional)
   

1. Preheat the oven to 375°F (190°C). Halve and pit the peaches, then place them cut-side up in a shallow baking dish large enough for them to sit snugly. Drizzle the lemon juice over the peach halves, sprinkle the packed brown sugar and ground cinnamon evenly over each half, and add a small pinch of kosher salt. Dot the sugar-coated peach halves with the pats of unsalted butter.
2. Bake uncovered on the middle rack for 20–25 minutes, until the peach flesh is tender when pierced with a fork and the sugar has melted into a glossy syrup. Rotate the pan once halfway through baking for even caramelization.
3. If you want a deeper caramel on top, switch the oven to broil for 1–2 minutes after baking — watch very closely so the sugar doesn't burn. Remove the dish once the tops are golden and bubbling.
4. Carefully pour the baking juices into a small saucepan and simmer over medium heat 1–2 minutes to thicken slightly. Stir in the vanilla extract and one small pat of butter if desired to round the flavor, then spoon the warm sauce back over the peaches.
5. Serve each warm peach half with a scoop of vanilla ice cream and spooned pan sauce. For texture and color, sprinkle with chopped toasted nuts or a little granola if you like.