Baked Peaches Recipe
Easy and delicious are baked peaches! Bake fresh peaches with brown sugar, cinnamon, and maple syrup until they are soft and toasty. Enjoy them as is, or top with caramel or ice cream!
Ingredients
- Three very ripe, fresh peaches, cut in half and pitted
- Two teaspoons pure olive oil
- Two tablespoons of raw honey or maple syrup
- One tablespoon of rum, brandy, or bourbon (optional)
- One tablespoon of light brown sugar or coconut sugar
- One-tspn pure vanilla extract
- one tsp finely ground cinnamon
- 1/4 tsp kosher salt
- Greek yogurt, heavy cream, or vanilla ice cream for serving
Instructions
- Set oven temperature to 350°F. Apply a thin layer of nonstick spray to a 9x9-inch or comparable-sized baking dish that can accommodate the peach halves in a single layer. Choose a plate that will allow your peaches to sit side by side without creating too much space between them. Place the peaches in the dish cut-side up.
- Mix together the oil, coconut sugar, brandy, vanilla, cinnamon, and salt in a medium-sized mixing basin. Using a spoon, transfer the mixture onto the peaches, filling the center and extending to the edges.
- Bake the peaches, uncovered, for about 30 minutes, or until they are soft and cooked through. Serve warm, garnished with a dollop of heavy cream, Greek yogurt, or vanilla ice cream, if preferred.
Notes
TO STORE: Keep your baked peaches in the fridge for four to five days, covered in an airtight container. If you have any leftover maple-cinnamon topping, you can save it in the refrigerator and use it to garnish the peaches when they're warm again.
To reheat, place the cut-side-up Baked Peaches in a bowl or plate and microwave on low for 30 seconds, or longer if necessary. Alternatively, you can reheat your peaches for ten minutes at 350 degrees F in a baking dish.
USE maple syrup to make vegan food.
TO MAKE PALEO: Add one additional tablespoon of honey or maple syrup in place of the coconut sugar.