Cinnamon Sugar Baked Peaches with Cream are a simple yet delightful summer dessert. Juicy ripe peaches are baked with a rich cinnamon-brown sugar glaze until tender and caramelized, then served warm with a creamy topping like Greek yogurt, whipped cream, or vanilla ice cream. This dessert delivers elegant flavors with minimal effort, making it a seasonal favorite.
Why You’ll Love This Recipe
- Uses fresh, seasonal fruit
- Ready in under 30 minutes
- Minimal ingredients required
- Elegant enough for guests, simple enough for a weekday treat
- Naturally gluten-free
- Customizable toppings
- Perfect balance of sweet, warm, and creamy
- Pairs beautifully with ice cream or yogurt
- Kid-friendly and adult-approved
- A light dessert option that doesn’t compromise on flavor
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 ripe peaches, halved and pitted
- 2 tablespoons unsalted butter, melted
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract (optional)
- Pinch of salt
- Greek yogurt, whipped cream, or vanilla ice cream (for topping)
Directions
- Preheat oven to 375°F (190°C) and line a baking tray with parchment paper.
- In a small bowl, combine the melted butter, brown sugar, cinnamon, vanilla extract (if using), and a pinch of salt.
- Place the peach halves cut-side up on the prepared tray.
- Spoon the cinnamon sugar glaze into the centers of each peach and drizzle some over the tops.
- Bake for 20 to 25 minutes, until the peaches are soft and the glaze is bubbling and caramelized.
- Serve warm, topped with a generous spoonful of Greek yogurt, whipped cream, or a scoop of vanilla ice cream.
Servings and timing
This recipe serves 3 to 6 people, depending on portion size. Preparation takes about 5 minutes, and baking time is 20–25 minutes, totaling approximately 30 minutes from start to finish.
Variations
- Fruit swaps: Use nectarines, apricots, or plums in place of peaches.
- Toppings: Try mascarpone, crème fraîche, or a drizzle of honey.
- Spice twist: Add a dash of nutmeg or cardamom to the glaze for a spiced variation.
- Crunchy addition: Sprinkle crushed pecans, walnuts, or granola over the top.
- Boozy upgrade: Add a splash of bourbon or amaretto to the glaze for an adult version.
- Vegan option: Use plant-based butter and coconut cream for topping.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 8–10 minutes until warmed through. Avoid microwaving, as it can make the peaches soggy.
FAQs
What type of peaches work best for this recipe?
Use ripe but firm peaches to ensure they hold their shape while baking. Freestone varieties are easiest to pit.
Can I use canned or frozen peaches?
Fresh peaches are preferred for texture and flavor, but well-drained canned or thawed frozen peach halves can be used in a pinch.
Is it necessary to peel the peaches?
No, the peach skin softens during baking and adds texture and color to the dessert.
Can I prepare this recipe ahead of time?
You can prepare the glaze and halve the peaches in advance, but bake them just before serving for best results.
What can I use instead of brown sugar?
You may substitute coconut sugar, maple syrup, or honey, though the flavor and texture may slightly vary.
How do I make this recipe vegan?
Replace the butter with a plant-based alternative and use coconut cream or vegan yogurt as the topping.
Are baked peaches healthy?
Baked peaches are a lighter dessert option, especially when served with Greek yogurt. They are rich in vitamins and fiber.
Can I grill the peaches instead of baking them?
Yes. Grill the peaches cut-side down for 3–5 minutes, then top with glaze and let it melt over the warm fruit.
What toppings pair well with baked peaches?
Vanilla ice cream, whipped cream, Greek yogurt, mascarpone, honey, nuts, or even dark chocolate shavings work beautifully.
How can I make this dessert more indulgent?
Add a scoop of ice cream, drizzle with caramel sauce, or top with crushed cookies or nuts for extra decadence.
Conclusion
Cinnamon Sugar Baked Peaches with Cream offer the perfect blend of simplicity, elegance, and seasonal flavor. Whether you serve them after a family dinner or at a summer gathering, they’re guaranteed to impress with minimal effort. This dessert celebrates the natural sweetness of peaches and elevates them with warm spices and creamy toppings. Try it once, and it might just become your go-to summer treat.
PrintCinnamon Sugar Baked Peaches with Cream
These Cinnamon Sugar Baked Peaches are warm, juicy, and caramelized with a buttery cinnamon-brown sugar glaze. Topped with Greek yogurt or whipped cream, they make an easy, elegant summer dessert.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 ripe peaches, halved and pitted
- 2 tablespoons unsalted butter, melted
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract (optional)
- Pinch of salt
- Greek yogurt, whipped cream, or vanilla ice cream (for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- In a small bowl, combine melted butter, brown sugar, cinnamon, vanilla extract (if using), and salt.
- Place halved peaches cut-side up on the tray. Spoon glaze into the center of each peach and over the top.
- Bake for 20–25 minutes, or until peaches are soft and sugar is bubbling and caramelized.
- Serve warm, topped with a scoop of yogurt, whipped cream, or vanilla ice cream.
Notes
- Best served fresh from the oven, but leftovers can be stored in the fridge for up to 2 days and reheated.
- Try drizzling with honey or adding crushed nuts for extra texture.
- Use nectarines if peaches aren’t available.
Nutrition
- Serving Size: 1 peach half with topping
- Calories: 120
- Sugar: 14g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg