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Golden baked peach halves topped with cinnamon sugar and melted butter in white ceramic baking dish
Noah Brooks

Cinnamon Sugar Baked Peaches

Cinnamon Sugar Baked Peaches are a simple yet elegant dessert made with ripe peach halves, brown sugar, warm cinnamon, and a touch of butter. Baked until tender and caramelized, they’re perfect served on their own or topped with ice cream, yogurt, or whipped cream.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ripe peaches, halved and pitted
  • 1/3 cup brown sugar
  • 2 tsp ground cinnamon
  • 1 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • 1 tsp fresh lemon juice

Equipment

  • baking dish
  • mixing bowl
  • measuring spoons
  • Knife
  • cutting board

Method
 

  1. Preheat your oven to 375°F and lightly grease a baking dish.
  2. Wash, halve, and pit the peaches. Arrange them cut-side up in the baking dish, leaving space between each half.
  3. Drizzle lemon juice over the peaches to brighten flavor and prevent browning.
  4. In a small bowl, mix brown sugar, cinnamon, and sea salt. Stir in melted butter and vanilla extract until combined.
  5. Spoon the cinnamon sugar mixture evenly over each peach half.
  6. Bake for 20–25 minutes, or until peaches are tender and the tops are caramelized.
  7. Serve warm on their own or topped with vanilla ice cream, whipped cream, or yogurt.

Notes

Peach Tip: Use ripe but firm freestone peaches for best results. They should give slightly when pressed but not be mushy.
Flavor Boost: Add a pinch of sea salt and a splash of vanilla extract to enhance sweetness.
Make Ahead: Prep peaches up to 4 hours in advance and refrigerate before baking.
Storage: Store baked peaches in an airtight container in the fridge up to 5 days. Reheat gently at 300°F for 10 minutes.
Freezing: Freeze baked peaches up to 3 months in a single layer, then transfer to freezer bags.