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Baked Peaches

Baked peaches are oven-baked until the halves turn spoon-tender, with buttery brown sugar and oat crumble caramelizing in each cavity. This simple peach dessert pairs roasted peaches with a golden, spoonable filling and optional vanilla ice cream.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

peaches
  • 4 ripe peaches halved and pitted
butter and sugar filling
  • 3 tbsp unsalted butter softened
  • 3 tbsp brown sugar
  • 1 tsp lemon juice
oat crumble
  • 0.25 cup rolled oats
  • 0.5 tsp cinnamon
  • 0.05 tsp nutmeg pinch
serving
  • 1 vanilla ice cream or whipped cream for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep peaches
  1. Preheat oven to 375F and place peach halves cut-side up in a baking dish. Arrange them so each cavity faces up for filling.
Make the oat-brown sugar crumble
  1. Mix softened butter, brown sugar, rolled oats, cinnamon, and nutmeg until combined. The mixture should look crumbly and evenly coated.
Fill, add lemon, and bake
  1. Fill each peach cavity generously with the oat mixture. Pack it into the center so it stays in place during baking.
  2. Squeeze lemon juice over all the peaches. Let it run lightly into the dish around the fruit.
  3. Bake for 20-25 minutes until the peaches are tender and the filling is golden and caramelized. Look for bubbling caramel in each cavity and soft, spoonable peach flesh.
Serve
  1. Serve warm with vanilla ice cream or whipped cream. Add on top so the ice cream begins melting over the caramelized filling.

Notes

For the most even caramelization, keep the peaches cut-side up and use a baking dish that lets juices pool around (not away from) the halves. Store leftovers in the refrigerator up to 3 days in a covered container; rewarm in a 300F oven for 5-8 minutes. Freezing is not recommended because the peaches soften further after thawing. For a lighter swap, use plant-based butter and replace the ice cream with a spoon of plain Greek yogurt.