These Easy Baked Peaches are ripe peach halves baked in a simple maple-cinnamon glaze until fork-tender and jammy at the edges. There’s no crumble topping and no fussing over a streusel — just a one-bowl glaze and 30 minutes in the oven.
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There’s something about peach season that makes me want to bake, but not really bake — I want the smell of warm cinnamon in the kitchen without turning on the mixer. This recipe is exactly that. You halve the peaches, whisk together a quick maple glaze, pour it over, and let the oven do the rest. No crumble to make, no dough to chill, no waiting around.
What sets this version apart from most baked peach recipes is the sweetener and the secret ingredient. Instead of brown sugar, I use pure maple syrup — it caramelizes beautifully around the edges of the peaches and keeps things a little more natural. And instead of stopping at cinnamon and vanilla, I add a splash of almond extract. It sounds like a small thing, but it deepens the peach flavor in a way that’s hard to place until you taste it.
If you end up with more peaches than you know what to do with, I’ve got you covered — my Homemade Peach Sorbet is another five-minute way to use up a peach haul, and my Easy Peach Lemonade is perfect for sipping alongside these while they bake.
Jump to:
What Do Baked Peaches Taste Like?
Warm, jammy peach with a caramelized maple edge — think of the best part of a peach cobbler, without the crust. The cinnamon adds cozy warmth, and the almond extract rounds everything out with a subtle depth that makes the peach flavor taste even more like itself.
The centers stay soft and juicy while the edges get slightly sticky and concentrated from the glaze. It’s rich enough to feel like a treat, but light enough that you’re not sitting in a food coma after.
Why You Will Love These Baked Peaches
- Naturally sweetened: pure maple syrup instead of refined brown sugar.
- Just one bowl: whisk the glaze, pour, bake — no mixer required.
- No crumble step: skip the streusel and still get a dessert that feels finished.
- Budget-friendly: about $0.51 per serving.
- Ready in 40 minutes: quick enough for a weeknight, pretty enough for company.
- Naturally gluten-free: no flour, no crumble topping — just fruit and a simple glaze.
Ingredients
- Ripe peaches: halved and pitted — the base of the whole recipe, so look for ones that give slightly when pressed.
- Pure maple syrup: the sweetener that caramelizes into that glossy glaze.
- Unsalted butter: melted, for richness in the glaze.
- Ground cinnamon: warm, classic baked-fruit flavor.
- Vanilla extract: rounds out the sweetness.
- Almond extract: the small addition that makes this version different — deepens the peach flavor without tasting like almond.
- Salt: balances the sweetness and makes the other flavors pop.
Substitutions & Variations
- Sweetener swap: honey or agave work in place of maple syrup if that’s what you have on hand.
- Sugar-free: swap in sugar-free maple syrup
- Nut allergy: simply leave out the almond extract — the peaches will still taste great with just vanilla and cinnamon.
- Bourbon baked peaches: add a tablespoon of bourbon to the glaze for a boozy, grown-up version.
- Nectarines instead of peaches: nectarines work as a 1:1 swap and don’t need peeling.
- Serving swap: spoon over vanilla Greek yogurt instead of ice cream for a lighter, protein-packed version.
How to Make Baked Peaches
- Step 1: Preheat your oven to 350°F and rub a little butter or nonstick spray around a 9×9 baking dish. Nestle the peach halves into the dish, skin-side down, so they sit snugly.
- Step 2: Grab a small bowl and whisk the maple syrup, melted butter, cinnamon, vanilla, almond extract, and salt together until it’s one smooth, glossy glaze.
- Step 3: Spoon the glaze over each peach half, making sure it drips down into the centers where the pit used to be.
- Step 4: Slide the dish into the oven, uncovered, and bake for about 30 minutes — you’re looking for the peaches to turn fork-tender and the glaze to be bubbling at the edges.
- Step 5: Pull them out and serve right away while they’re warm, topped with a scoop of vanilla ice cream or a spoonful of Greek yogurt and an extra drizzle of maple syrup if you’re feeling generous.
Recipe Success Tips
- Choose ripe but firm peaches: too soft and they’ll turn mushy in the oven; too firm and they won’t get that jammy texture.
- Keep the skin-side down: it helps the peaches hold their shape (and the maple glaze) as they soften.
- Don’t skip the almond extract: it’s a small amount, but it’s what makes this glaze taste different from a standard cinnamon-sugar version.
- Watch the bake time: peach ripeness varies, so start checking at 25 minutes — you want fork-tender, not falling apart.
How to Store Baked Peaches
Store leftover baked peaches in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 20-30 seconds, or in a 300°F oven for about 10 minutes, until warmed through. The glaze may thicken slightly as it chills — a quick reheat brings it right back.
Are Baked Peaches Healthy?
Yes — baked peaches are a genuinely healthy dessert. Each serving comes in at just 96 calories, and because the sweetness comes from pure maple syrup rather than refined sugar, you’re getting a dessert with fewer processed ingredients and some actual nutritional value from the fruit itself.
Total nutritional content per serving is:
- Calories: 96 calories
- Carbohydrates: 15 grams
- Protein: 1 gram
- Total Fat: 4 grams
- Sodium: 100 mg
- Fiber: 2 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This recipe costs about $3.07 total, or $0.51 per serving — a fraction of what you’d pay for a similar dessert at a bakery or restaurant.
This is what I personally paid to make this recipe:
- 3 ripe peaches: $2.22
- 3 tbsp pure maple syrup: $0.42
- 2 tbsp unsalted butter: $0.34
- 1 tsp ground cinnamon: $0.02
- ½ tsp vanilla extract: $0.02
- ¼ tsp almond extract: $0.04
- ¼ tsp salt: $0.01
The total comes out to be around $3.07 or roughly $0.51 per serving!
FAQs
Bake peach halves at 350°F for about 30 minutes, or until they’re fork-tender. Riper peaches may need slightly less time, so start checking around the 25-minute mark.
No — the skin softens as it bakes and helps the peaches hold their shape. There’s no need to peel them for this recipe.
Fresh, ripe peaches give the best texture, but thawed frozen peach halves can work in a pinch — just pat them dry first. Canned peaches are already soft and tend to turn mushy, so they’re not recommended for this recipe.
Yes — bake them, let them cool, and store in the fridge for up to 3 days. Reheat gently before serving so the glaze warms back up.
Other Dessert Recipes
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Recipe
Easy Baked Peaches
Equipment
- 1 9×9 baking dish
Ingredients
- 3 ripe peaches halved and pitted
- 3 tbsp pure maple syrup
- 2 tbsp unsalted butter melted
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- ¼ tsp almond extract
- ¼ tsp salt
Instructions
- Preheat your oven to 350℉ and grease a 9×9 baking dish. Place the halved and pitted peaches skin-side down in the dish.
- In a mixing bowl, whisk together the maple syrup, melted butter, cinnamon, vanilla, almond extract, and salt.
- Pour the mixture over the peaches. Bake in the preheated oven uncovered for 30 minutes, or until the peaches are fork tender.
- Serve with vanilla bean ice cream or vanilla Greek yogurt and a drizzle of maple syrup.
Video
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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