Easy Baked Peaches will quickly become your go-to summer dessert! Ripe peaches are filled with a buttery, sugary pecan filling then baked until soft and warm. Serve them with a scoop of ice cream and you’re good to go! 

Everyone loves an easy summer dessert, right? Right. Say hello to the easiest baked peaches! 

Think: juicy ripe peaches filled with a butter-brown sugar-pecan filling that are baked until caramelized. Sounds pretty good, right? I adore peaches in a burrata salad and my stone fruit panzanella. And come to think of it, this recipe has similar flavors to my gluten free peach crisp, and who doesn’t love peach crisp?! 

Recipe features

• An easy dessert or snack that’s ready in under 30 minutes total.
• A great way to use ripe peaches with minimal baking required.
• No need to peel the peaches — just slice, fill and bake!
• A healthy dessert recipe — well, relatively healthy anyway 🙂 

Ingredients

Peaches – The riper the better. That way, they have more flavor and are juicier when baked. 

Butter – I wouldn’t recommend using any kind of oil instead. Simply put, it’s not going to taste the same. 

Sugar – A combination of brown sugar and maple syrup is *chef’s kiss* in this recipe — trust me! See the “Tips” section below if you want to reduce the sugar. 

Cinnamon – A little bit goes a long way. I’d add 1/4 tsp as the recipe calls for, and then add more to taste. 

Pecans – For added texture and crunch; could use chopped walnuts if you prefer. 

Instructions

Step 1: Slice the peaches. Begin by slicing the peaches in half and removing the pit. Then, use a spoon to carefully make the hole a little bit larger so the filling can fit. Place the peaches in a small baking dish or 8×8 or 9×9 pan and set aside. 

Step 2: Make the filling. Next, melt butter in a small bowl, then add in the maple syrup, all purpose flour, brown sugar, cinnamon, salt, and pecans and stir to combine. Spoon the mixture into each peach, using the back of the spoon to press it down. 

Step 3: Bake and serve. Bake the peaches in the oven at 375° for 23-26 minutes until tender. Serve warm with a scoop of vanilla ice cream or cool whip and enjoy!

Tips and FAQs

• Ripe peaches: I know I said this earlier, but the riper the peaches, the better. Simply put, the flavor and sweetness will be significantly better! I don’t recommend using canned peaches for this recipe.
• Baking: Use a smaller-sized baking pan for this recipe. It doesn’t totally matter what size, but you want the peaches to fit snug in the pan so they don’t tip over while baking. If you don’t own a small ceramic pan, an 8×8 or 9×9 square baking dish works well.
• Elevate: If you want to take these to the next level, serve them with a drizzle of caramel sauce.
• Gluten free: Make these gluten free by using gluten free all purpose flour. I’m guessing other types of flour would work as well — specifically almond flour — but I haven’t tested it myself. 

Storage

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in the microwave. Alternatively, you can reheat in a baking dish in the oven at 350° for 10 minutes or until warm. 

Freezer: If you’re going to freeze these, I would bake them without the filling and then add the filling in before you bake/serve them. To freeze, let the peaches cool completely, then place them in a freezer-safe container with a lid. 

More easy summer recipes

• Strawberry Crumb Pie
• Blueberry Coffee Cake
• No Bake Chocolate Pie 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!