Cinnamon Sugar Baked Peaches

Cinnamon sugar baked peaches capture all that is best about summer fruit in one warm and fragrant dish. They are simple to prepare yet taste like something special from a favorite bakery. This recipe is my go to when peaches are in season and family or friends drop by for brunch or dessert.

I whipped this up during one busy weekend morning for a friend and now she begs for the recipe every August when peaches are at their peak. The cinnamon sugar aroma fills the whole kitchen and everyone gathers around as soon as they see it come out of the oven.

Ingredients

• Ripe peaches: choose fragrant fruit that yields slightly to gentle pressure for the juiciest results
• Granulated sugar: adds classic sweetness and creates a syrupy base
• Brown sugar: brings a deeper caramel note
• Ground cinnamon: delivers warmth and a bakery style aroma look for fresh and fragrant powder
• Unsalted butter: makes the topping rich and helps meld the sugars and spice
• Vanilla extract: boosts the natural floral notes in the peaches pick pure vanilla for the best flavor
• Lemon juice: brightens and balances the overall taste use fresh squeezed for the best zing
• Pinch of salt: sharpens all the flavors and keeps the sweetness from feeling flat

Step-by-Step Instructions

Prepare the Oven:

Heat your oven to a steady 375 degrees Fahrenheit or 190 Celsius giving it plenty of time to reach full temperature so the peaches cook evenly and start to bubble quickly when placed inside

Prepare the Peaches:

Halve each peach using a sharp paring knife twist to separate and gently remove the pit you can peel them if you prefer a softer texture but leaving the skin on holds them together during baking

Arrange the Peaches:

Nestle the peach halves cut side up in a single layer in your baking dish this placement helps the toppings soak into each peach and keeps juices from escaping

Mix the Cinnamon Sugar:

In a small bowl blend together the granulated sugar brown sugar and ground cinnamon stir thoroughly so everything is evenly mixed and fragrant

Add Butter and Vanilla:

Drizzle the melted unsalted butter and vanilla extract evenly over the peach halves letting the warmth start to melt the sugars and infuse the fruit

Apply the Cinnamon Sugar:

Sprinkle the cinnamon sugar mixture generously over each peach making sure to cover each one for caramelized bites in every spoonful

Add Lemon Juice and Salt:

Lightly drip lemon juice over the tops then add a small pinch of salt to amplify all the flavors and prevent the dessert from being too sweet

Bake Covered:

Cover the baking dish loosely with foil and place it on the center rack bake for about twenty five to thirty minutes the foil creates steam so the peaches turn tender and syrupy but do not dry out

Caramelize the Tops:

Uncover the dish for the final five minutes of baking this step browns the tops and lets the sugars bubble up for a toasty finish

Rest and Serve:

Remove the baked peaches from the oven and allow them to rest for ten minutes so all the juices can settle and each portion slices cleanly enjoy warm for the coziest treat

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The way cinnamon and brown sugar melt over peaches always reminds me of my grandma's summer kitchen her homemade vanilla extract made every batch extra special I love how you can smell the dessert coming long before it hits the table

Storage Tips

Keep any leftovers in an airtight container in the refrigerator for up to three days Reheat gently in the oven or microwave Covered peaches freeze surprisingly well just thaw and warm through before serving so nothing is wasted

Ingredient Substitutions

No brown sugar on hand use only granulated sugar You can also replace the butter with coconut oil for a dairy free version If peaches are out of season try nectarines or plums which bake up beautifully with the same topping

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Serving Suggestions

Serve these peaches over creamy Greek yogurt for a nourishing breakfast or spoon them warm over vanilla ice cream to create an instant peach sundae For a brunch spread add roasted nuts or a sprinkle of granola on top

Cultural and Historical Context

Baked fruit desserts like this have been enjoyed for centuries in many cultures Mormon communities in the American West popularized baked fruit recipes as a way to stretch summer produce long after harvest My own family ties this peach dish to Southern summers and ripe fruit baskets on the porch

Recipe FAQs

→ Can I use canned peaches instead of fresh?

Fresh peaches provide the best flavor and texture, but canned peaches can work in a pinch. Drain well before baking.

→ What can I serve with baked peaches?

They pair beautifully with vanilla ice cream, whipped cream, or Greek yogurt. For breakfast, try them with granola.

→ How do I know when the peaches are done?

The peaches should be tender and syrupy, with caramelized tops if baked uncovered for the last few minutes.

→ Can I add nuts for extra texture?

Yes, chopped pecans or walnuts sprinkled before baking add a delicious crunch to the finished dish.

→ Should I peel the peaches before baking?

Peeled peaches provide a softer texture, but it's optional. The skin softens during baking and holds the halves together.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the fridge. Enjoy cold or gently rewarm before serving.