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Baked Peaches

Baked peaches are oven-baked peach halves filled with a buttery brown sugar and oat crumble. The centers caramelize and soften into spoonable, jewel-like tenderness in 20–25 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Peach halves
  • 4 peaches Ripe, halved and pitted.
Oat crumble filling
  • 3 tbsp unsalted butter Softened.
  • 3 tbsp brown sugar
  • 0.25 cup rolled oats
  • 0.5 tsp cinnamon
  • 0.125 tsp nutmeg Pinch.
  • 1 tsp lemon juice
For serving
  • 1 vanilla ice cream Or whipped cream, as desired.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 375F, then place peach halves cut-side up in a baking dish.
  2. Mix softened butter, brown sugar, oats, cinnamon, and nutmeg until combined, using a crumbly, evenly coated texture as the visual cue.
Fill and bake
  1. Fill each peach cavity generously with the oat mixture, mounding it slightly above the peach surface for even caramelization.
  2. Squeeze lemon juice over all the peaches so juices wet the fruit and help brighten the flavor as they bake.
  3. Bake for 20-25 minutes at 375F until peaches are tender and the filling is golden and caramelized, with pooled juices around the cavities as the visual cue.
Serve
  1. Serve warm with vanilla ice cream or whipped cream, letting the topping begin to melt on contact.

Notes

Pro tip: use ripe peaches and keep the cut sides facing up so the oat filling stays in the cavities and the peach juices pool during baking. Refrigerate leftovers in a sealed container for up to 3 days; rewarm in a 300F oven until just heated through. Freezing is not recommended because the texture softens further. For a healthier peach dessert, swap the brown sugar for a 1:1 reduced-sugar brown sugar blend to keep a similar caramel color.