# Oven Baked Peaches with Brown Sugar and Cinnamon > Warm, caramelized peaches baked with brown sugar, cinnamon and butter — a simple pantry-staple dessert that highlights ripe fruit. Serve them straight from the oven with a scoop of vanilla ice cream for an effortless, crowd-pleasing finish. Canonical URL: https://www.topshelf.recipes/recipes/oven-baked-peaches-brown-sugar-cinnamon ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: August 18, 2026 Last Updated: September 3, 2026 ## About This Recipe There’s something deeply satisfying about a fruit-forward dessert that feels indulgent without fuss, and these oven-baked peaches do exactly that. Halving ripe peaches exposes their tender flesh so a simple scatter of brown sugar and warm cinnamon can melt into a glossy, caramel-like syrup; a little butter and a whisper of kosher salt deepen the sweetness while a splash of lemon keeps the finish bright. The texture is the star—a yielding, jammy interior with a sticky, slightly crisped top if you broil briefly—and it plays wonderfully against cold, melting vanilla ice cream or a spoonful of thick yogurt. What makes this version work is restraint: just five pantry ingredients that amplify the fruit rather than mask it. Finishing the baking juices with vanilla and an extra pat of butter turns leftover syrup into a silkier sauce that coats the peaches and any accompanying bowl of cream. It’s fast enough for a weeknight but elegant enough for guests, and it’s forgiving—use slightly underripe fruit and bake a few minutes longer, or offset extra sweetness with tangy additions like mascarpone or lemon ricotta. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 25 minutes - Total Time: 35 minutes - Servings: 3 - Difficulty: Easy - Category: Desserts ## Ingredients ### Prep the peaches and seasoning - 4 large Ripe peaches, halved and pitted - 1/4 cup Packed brown sugar - 1 tsp Ground cinnamon - 2 tbsp Unsalted butter, cut into small pats - 1 tbsp Fresh lemon juice - a pinch Kosher salt ### Make a quick pan sauce - 1 tsp Vanilla extract (for finishing pan sauce) ### Serve warm with ice cream - 4 scoop(s) Vanilla ice cream, for serving (optional) ## Instructions ### 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. ### 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. 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. 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. ### 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. ## Nutrition Estimated nutrition per serving (about 1¼ cups): - Calories: 189 kcal - Protein: 2.5 g - Carbohydrates: 44.9 g - Fat: 1.4 g - Saturated Fat: 0.1 g - Trans Fat: 0.2 g - Fiber: 4 g - Sugar: 18.6 g - Added Sugars: 0 g - Cholesterol: 1 mg - Sodium: 151 mg - Potassium: 319 mg - Calcium: 37 mg - Iron: 1.1 mg - Vitamin D: 0 mcg ## Tips ### Pick the right peaches Choose peaches that give slightly to pressure—too firm they won’t soften in 25 minutes, too soft they’ll turn mushy. If peaches are very underripe, score the skin shallowly so heat penetrates faster. ### Space them snugly Place peach halves cut-side up and fairly close so their juices pool and caramelize rather than evaporate, which keeps the sauce glossy and not dry. ### Salt balances sweetness A tiny pinch of kosher salt on each half brightens the brown sugar and prevents the dessert from tasting cloying. ### Watch the broiler closely If you use the broiler for extra caramelization, stay by the oven—1–2 minutes is enough and sugars can go from golden to burnt very fast. ### Thicken the pan sauce Simmer the juices briefly to concentrate them; if you want a thicker glaze, stir in a very small slurry of cornstarch and water off heat until glossy. ## Variations and Substitutions ### Boozy pecan bourbon Stir 1–2 teaspoons of bourbon or dark rum into the pan sauce and sprinkle with toasted pecans before serving for a warm, nutty finish. ### Vegan swap Replace butter with coconut oil or vegan butter and serve with non-dairy vanilla ice cream for a dairy-free version that still gets great caramelization. ### Spiced citrus twist Add 1/4 teaspoon ground cardamom and a little orange zest to the brown sugar mixture for a fragrant, citrus-spiced profile that pairs well with ricotta. ### Stone fruit medley Mix halved nectarines, plums, and peaches in the same dish; adjust sugar slightly if using tart plums so the overall sweetness stays balanced. ## Notes This recipe turns everyday pantry ingredients into a cozy, elegant dessert in under 40 minutes. It’s perfect for weeknight treats, casual dinner parties, or whenever ripe peaches are in season. ### Storage and Make-Ahead Store leftover peaches and their sauce in an airtight container in the refrigerator for up to 3 days. Keep the syrup separate if you plan to reheat only the peaches for better texture. Reheat gently in a 325°F oven for 8–10 minutes or warm in a skillet over low heat until just hot; microwave in short bursts to avoid turning the fruit mushy. You can freeze the peaches for up to 2 months, but expect softer texture after thawing. ### Serving Suggestions Spoon warm peaches over a scoop of good vanilla ice cream or a dollop of mascarpone for richness; a handful of toasted almonds or granola adds welcome crunch. For drinks, pair with a late-harvest Riesling or chilled Moscato, or keep it simple with strong coffee or a lightly sweet iced tea to balance the caramel notes. ## Frequently Asked Questions ### Do I need to peel the peaches before baking? No—leave the skins on. They hold the halves together during baking and soften nicely; if you prefer no skin, peel them with a paring knife or blanching first. ### My peaches are very firm; how do I adjust cooking? Add 5–10 minutes to the baking time and cover loosely with foil for the first half to trap steam, then uncover to allow caramelization at the end. ### How can I prevent watery sauce? Use ripe but not overripe fruit and don’t overcrowd the pan; simmer the collected juices briefly to concentrate them, and avoid adding extra water when reheating. ### Can I make this ahead for a dinner party? Yes—bake the peaches and cool completely, then refrigerate the fruit and sauce separately up to a day ahead; rewarm gently in a low oven and add fresh vanilla before serving. ### My sugar hardened after broiling—what went wrong? If the sugar melts unevenly then hits intense heat it can recrystallize; to fix this, pour the juices into a saucepan and simmer until the sugar smooths out, then spoon it back over the peaches. ## Related Recipes and Guides - [Easy Peanut Butter Bars](https://www.topshelf.recipes/recipes/easy-peanut-butter-bars) - [Chocolate Peanut Butter Chex Mix](https://www.topshelf.recipes/recipes/chocolate-peanut-butter-chex-mix) - [No-Churn Fresh Berry Ice Cream (No Machine, 5 Ingredients)](https://www.topshelf.recipes/recipes/no-churn-fresh-berry-ice-cream-5-ingredients) - [Molten Lemon Cake](https://www.topshelf.recipes/recipes/molten-lemon-cake) - [Boozy Red White Blue Popsicles (Vodka Ice Pops for Adults)](https://www.topshelf.recipes/recipes/boozy-red-white-blue-popsicles-vodka-ice-pops-for-adults) - [Salted Caramel Stuffed Brownies with Crispy Edges and Sea Salt](https://www.topshelf.recipes/recipes/salted-caramel-stuffed-brownies-crispy-edges-sea-salt) - [Grilled & Campfire Seasonal Sweets: 12 Crowd‑Favorite Desserts and How to Make Them Year‑Round](https://www.topshelf.recipes/articles/grilled-campfire-seasonal-sweets-12-recipes-year-round) - [Summer Weeknight Grilling Playbook: 4-Week Rotating Meal Plan with Quick Seasonal Recipes, Make‑Ahead Sides & Grill‑First Desserts](https://www.topshelf.recipes/articles/summer-weeknight-grilling-playbook-4-week-plan) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)