Baked peaches are one of those wonderfully simple desserts that feel especially right for a late-summer holiday table, when stone fruit is at its sweetest and easiest to work with. Leaving the peaches whole and unpeeled keeps the preparation almost effortless, while baking them in a casserole dish with just a few pantry staples creates a syrupy, spoon-soft dessert that tastes far more elaborate than its short ingredient list suggests.
Serve these warm peaches with vanilla ice cream, lightly sweetened whipped cream, or a spoonful of plain Greek yogurt if you want a less rich finish. They also pair nicely with butter cookies, shortbread, or a slice of pound cake to catch the juices, and for a Labor Day cookout menu they make a nice contrast to smoky grilled foods and savory picnic sides.
4-Ingredient Oven Baked Peaches
Servings: 6
Ingredients
6 raw unpeeled whole peaches
1/2 cup brown sugar
4 tablespoons unsalted butter
1 teaspoon ground cinnamon
Directions
1. Preheat the oven to 375°F and lightly butter or otherwise grease an oven-safe glass casserole dish large enough to hold the peaches in a single layer.
2. Place the whole unpeeled peaches in the dish, spacing them evenly so the heat can circulate around the fruit.
3. Sprinkle the brown sugar and cinnamon evenly over the peaches, then dot the butter around and on top of the fruit.
4. Bake for 35 to 45 minutes, until the peaches are very tender when pierced with a knife and the butter and sugar have melted into a bubbling syrup.
5. Let the peaches rest for 10 minutes before serving, then spoon the warm syrup over each peach and serve as is or with ice cream or whipped cream.
Variations & Tips
Add a little crunch: If you want more texture, scatter a small handful of chopped pecans or walnuts over the peaches for the last 10 minutes of baking. They toast gently in the syrup and give the dessert a more holiday-worthy finish.
Choose ripe but firm peaches: Very hard peaches will take longer to soften, while overripe ones may collapse too much in the dish. You want fruit that smells fragrant and yields just slightly when pressed.
Try a vanilla version: Add 1 teaspoon of vanilla extract to the dish along with the butter for a rounder, bakery-style flavor. It blends especially well if you plan to serve the peaches with ice cream.
Adjust the sweetness: If your peaches are exceptionally sweet, reduce the brown sugar slightly. If they are a bit underripe, keep the full amount and bake a few extra minutes to help them soften and release more juice.
Make serving easier: Once baked, the peaches can be halved and pitted right in the dish if you prefer not to serve them whole. This is often the easiest way to portion them neatly and spoon the syrup over every serving.