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After a 15-pound influx of fresh peaches and a two-week intense baking spree, I was in the market for a more healthy-leaning peach dessert; one that left room for vanilla ice cream, of course. The answer: Baked Peaches!

Baked Peaches in Maple Syrup with Brandy, Cinnamon, and Vanilla Ice Cream

Fresh peach halves that are split, then spooned full of a heaven-sent mix of maple syrup (or honey), brown sugar, cinnamon, and—if you are feeling dangerous—a touch of brandy, bourbon, or rum, this simple but spectacular summer dessert is destined to be a go-to.

Whether you want an easy dessert to wow your guests, an excuse to buy another box of fresh peaches before summer ends (15 pounds later, and I might not be done yet!), or a healthy way to treat yourself, look no further than Baked Peaches in maple syrup.

Baked Peaches taste like the purest, most intense version of what a fresh peach can be. They’re tender, juicy, and guaranteed to drip down your chin.

Brandy Baked Peaches with maple syrup and vanilla ice cream on a white plate with cinnamon.

Baked Peaches — A True Peach of a Recipe

This recipe is all about the peaches themselves. Let them enjoy the diva status they deserve. We’re going to take a few simple ingredients that highlight and elevate peaches’ flavor, but it’s the fruit itself that stars in this dish.

You can top the Baked Peaches with ricotta or mascarpone if you are feeling fancy, with a drizzle of caramel sauce for extra sweetness, or keep it classic with a scoop of vanilla ice cream.

A Baked Peaches and cream situation with a topping of whipped cream or a simple pour of heavy cream would be not be remiss either.

Since Baked Peaches are good for you (relatively!), sometimes I’ll even mix the Baked Peaches with raspberries, yogurt, and granola for a special Baked Peach crumble breakfast treat.

Peaches contain vitamin C, potassium, calcium, fiber, and other nutrients. Further, this is a recipe for Baked Peaches without butter, and it is naturally sweetened with maple syrup and coconut sugar. Don’t you love it when dessert-goes-breakfast is a possibility?

Baked Peaches are also very diet friendly and allergy friendly. This recipe is naturally gluten-free, dairy-free, vegan, and nut-free too. Baked Peaches for all!

Easy Paleo Baked Peaches with vanilla ice cream in a low bowl.

How to Make Baked Peaches

The recipe takes only five minutes to prep and is one of the best desserts I’ve eaten all summer!

  1. Start by finding the best, freshest, juiciest ripe peaches you can. To tell if the peach is ripe, press it very gently. It should give a little. Be careful not to press too hard or the peach may bruise. Ripe peaches should also smell very fragrant.

Juicy, fresh peach halves on a cutting board for Baked Peaches.

  1. Split the peaches in half, and remove the pits. No need to peel the skins! They’ll soften up just fine when you cook the Baked Peaches in the oven. Further, peach skins also contain some vitamins, so you’re doing yourself a tasty favor leaving them on.

Sliced fresh peach halves in a white baking dish for making Baked Peaches.

  1. Arrange the peaches in a baking dish, cut-sides up. You can use any size of dish, as long as it holds the peaches comfortably. I’ve written this recipe for three peaches (six halves), but you can scale it up or down any way you like.

(One of the halves didn’t make it all the way to the baking dish…apparently I was hungry when working on this recipe.)

  1. Mix up the Baked Peach filling. In a bowl, whisk together olive oil (no butter needed for Baked Peaches! The olive oil has a nice, fruity flavor that’s perfect here), cinnamon, maple syrup (or you can cook the Baked Peaches in honey), coconut sugar or brown sugar (if you’d like this to be a Paleo Baked Peaches recipe, use a bit of extra honey or maple syrup instead), and your alcohol of choice.

I opted for brandy Baked Peaches and imagine that bourbon or rum would also be fantastic.

Cooking Baked Peaches in alcohol is totally optional, of course! You can leave it out and still have ultra scrumptious results.

Fresh peach halves arranged in a baking dish for making Baked Peaches.

  1. Spoon the filling inside the peaches. Be generous! Whatever doesn’t fit right inside the peaches, spoon over the tops and let it run down the sides into the dish.

Halves of Baked Peaches filled with brown sugar and honey, arranged in a white baking dish with honey along side

  1. Bake the peaches at 350 degrees F for 30 minutes, or until they are so tender you can cut them with a spoon. The filling will bubble and caramelize, and your entire kitchen will smell like a cross between a bakery and a peach orchard.

How to Store and Reheat Baked Peaches

Baked Peaches are also delicious leftover!

  • To refrigerate: Store your Baked Peaches in an airtight container in the refrigerator for four to five days. You can also place any maple cinnamon topping you may have leftover in the refrigerator and use it to top the peaches when you reheat them.
  • To reheat: Lay your Baked Peaches cut side up in a bowl or on a plate, and microwave gently for 30 seconds or longer as needed. You can also reheat your peaches in a baking dish in the oven at 350 degrees F for 10 minutes.

You can freeze Baked Peaches also. They will soften even more after freezing and thawing, but since fresh peaches are meant to be soft, the texture is not as off-putting as it would be with other desserts.

  • To freeze: Let your Baked Peaches cool completely. Then, arrange them in a single layer in an airtight container and place in the freezer.
  • To reheat from frozen: Let the Baked Peaches thaw overnight in the refrigerator. To reheat, follow the oven directions above. I suggest making a fresh batch of the maple cinnamon topping, then spooning it over the peaches. You don’t need to make a full batch of the topping—just whatever feels appropriate for the amount of peaches you are reheating.

More Favorite Peach Dessert Recipes

Vanilla ice cream melting on top of Baked Peaches with cinnamon and brown sugar in a low bowl.

These Baked Peaches are a bit like having a mini peach pie of your own, without all the fuss of a crust. They are one of the best easy, healthy dessert recipes to come out of our kitchen this summer. If you try this recipe for Baked Peaches, don’t forget to comment below, and let me know how they turned out. I always love hearing from you!

Baked Peaches

4.82 from 61 votes
Baked Peaches are DELICIOUS and EASY! Fresh peaches with maple syrup, brown sugar and cinnamon, baked until warm and tender. Add ice cream or caramel or enjoy them just as they are!

Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes

Servings: 6 servings (adjust as desired!)


  • 3 fresh, very ripe peaches halved and pitted
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons pure maple syrup or honey
  • 1 tablespoon brandy bourbon, or rum (optional)
  • 1 tablespoon coconut sugar or light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • Vanilla ice cream, Greek yogurt, or heavy cream, for serving


  • Preheat oven to 350 degrees F. Lightly coat a 9x9-inch or similarly sized baking dish that’s large enough to hold the peach halves in a single layer with nonstick spray. Pick a dish that's sized to where your peaches fit comfortably side by side, but there isn't too much excess room around them. Arrange peaches cut-side up in the dish.
  • In a medium mixing bowl, stir together the oil, maple syrup, brandy, coconut sugar, vanilla, cinnamon, and salt. Spoon the mixture over the peaches, filling the center and letting it run over the sides.
  • Bake peaches, uncovered, until the peaches are cooked through and fork-tender, about 30 minutes. Serve warm, topped with vanilla ice cream, Greek yogurt, or a pour of heavy cream, as desired.


  • TO STORE: Place your Baked Peaches in an airtight container in the refrigerator for four to five days. You can also place any maple cinnamon topping you may have leftover in the refrigerator and use it to top the peaches when you reheat them. 
  • TO REHEAT: Lay your Baked Peaches cut side up in a bowl or on a plate, and microwave gently for 30 seconds or longer as needed. You can also reheat your peaches in a baking dish in the oven at 350 degrees F for 10 minutes.  
  • TO MAKE VEGAN: Use maple syrup.
  • TO MAKE PALEO: Omit the coconut sugar and use an extra tablespoon of honey or maple syrup.


Serving: 1peach halfCalories: 104kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 1gPotassium: 158mgFiber: 1gSugar: 12gVitamin A: 245IUVitamin C: 5mgCalcium: 15mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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      1. YAY! I’m so happy you enjoyed this recipe, Danielle! Thank you for taking the time to leave this kind comment and for sharing it on Instagram!

  1. Hi Erin,

    Love this recipe, I make it whenever I want something sweet and not heavy or fatty.
    But you always comes up with new ideas like adding coconut sugar or olive oil.
    Thank you for being so generous and share this comfort dessert!!!!!5 stars

  2. I love peaches and this way of making them into a dessert sounds delicious, minus the guilt lol. We’re going to a Farmer’s Market this weekend and I know which fruits I’ll be picking up! Thanks Erin ?

  3. We have eaten baked peached every night for 2 weeks! We love them. I have made them with both maple syrup and honey. I preferred the honey as it was a bit thicker so it stayed on the top of the peaches easier. I’ve been adding rum – amazing!

    We have either topped it with coconut milk whipped cream or homemade caramel sauce made with raw cashew butter, coconut oil and maple syrup which I could eat by the spoonful on its own.

    I also made it with some beautiful nectarines and will be trying it with apples this fall.

    Such an easy recipe – thank you, thank you.5 stars

    1. Thank you so much for taking the time to share this kind review! I’m happy this recipe has been a hit for you!

  4. this looks like just what I want, but wanted to know if I can use walnut or almond oil and what
    I can use instead of cooking spray.
    thanks very much5 stars

    1. Hi Maryellen! I have not tried either almond or walnut oil, but you could experiment with one of them. Instead of cooking spray you could experiment with butter or olive oil. I hope this helps!

  5. I’ve made this recipe a number of times since discovering it on your site, and each time it has been absolutely delicious – especially topped with vanilla soy ice cream!5 stars

  6. My family and I loved this recipe. It was the first time I have ever made baked peaches and I feel like I hit the jackpot when I found your recipe! I used Myers dark rum and they were utterly delicious. Thank you for this lovely recipe!5 stars

  7. This was so YUMMY. Thanks for this easy recipe. I didn’t use any alcohol (kids were gonna eat ’em too) and forgot the vanilla so will add that next time too. Thanks again?5 stars

    1. Hi Christine! If you click the “Jump to Recipe” button at the top of the page, it will take you directly to the list of ingredients and amounts. I hope this helps!

  8. I had 3 big fresh peaches in my basket and then just happened to see this. I have none of the alcohol; but I have kahlua and whiskey. Do you think the whiskey would be ok?

    1. Hi Linda! I haven’t tried this with whiskey, but you could experiment with it or just omit the alcohol entirely. I hope you enjoy the recipe if you try it!

  9. I love the recipe, the filling is gorgeous. I put a little rum in mine, and it was fantastic.
    Great recipe, thoroughly enjoyed eating them.

    Thank you Erin5 stars

  10. I wish I could have uploaded a video of my twin five year olds licking their bowls clean! My 9 year old also loved it too. They gave it a 1,000 out of 10. So thank you!!5 stars

  11. Just made these with some peaches we got from an orchard this weekend. It was delicious!!! Served with some vanilla ice cream. Definitely will make again.
    Thanks5 stars

  12. It came out really well, my only criticism would be to double the sauce ingredients as it was a little dry (for my taste anyway) apart from that great!4 stars

  13. My husband and I loved these peaches. They were easy to make, didn’t take too long and didn’t require much prep.

    We had them with Greek yogurt and also just on their own. I highly recommend this tasty summer fresh treat! You will not be disappointed.5 stars

    1. I’m sorry to hear that Genevieve. I understand that tastes differ and you can definitely adjust the olive oil next time. I know it’s disappointing to try a new recipe and not have it work out, so I am sorry that happened here!

  14. I’m trying to eat heart healthy so I did just 1 tsp of honey and 1 tsp of sugar. After I took the peaches out of the oven the syrup tasted salty, but it tasted fine when I paired the peaches and sauce with greek yogurt. So if reducing the sugar consider reducing the salt as well.4 stars

  15. I haven’t made this recipe once, twice, or even thrice. I’ve made it FOUR TIMES.

    It is INCREDIBLE. It is a delicious and wholesome treat. To the folks making it for the first time: make sure you let your peaches (or nectarines – I usually use nectarines) RIPEN for a day or two before cooking. It will make them baby soft and delicious.

    I use: rum, brown sugar, and olive oil. I also add a dash extra salt because I like the flavor contrast.

    THANK YOU for this spectacular and decadent recipe!!5 stars

    1. Hi Kevin! Not sure if you saw this but it was in the blog post. No need to peel! Also you’ll see in the photos that the skins are still on. Makes it much easier to prepare! Hope you enjoy it!

  16. I made this recipe with ripe Fredericksburg, TX peaches and Treaty Oak Ghost Hill Texas bourbon. Yum! Then lightly toasted crostini, added a schmear of fig & black pepper goat cheese, and topped with the baked peaches. Sweet, savory, and delicious!5 stars

  17. I used butter instead of olive oil and rum as my alcohol. I topped mine with whipped cream, but my son said it was excellent with Noosa vanilla yogurt. I had one hot right out of the oven, but I liked the second one much better that was just slightly warm.5 stars

  18. These were super-easy and so delicious…my family was fighting over the last ones! I ended up using melted butter instead of the olive oil. My kids loved them with vanilla Greek yogurt!5 stars

  19. Absolutely 💯 scrumptious!!! 😋 My choices from this recipe included the syrup & brown sugar, and then topped the baked deliciousness with vanilla ice cream. I literally scooped up every single drop I could. My taste buds are definitely very happy! 😊5 stars

  20. Fourteen people for a diabetic’s birthday dinner and I decided not to have cake. I used 10 peaches, tripled the sauce recipe, and served with no sugar vanilla ice cream (the diabetic got a sauce made with a substitute sweetener). Every single guest raved about this dessert.5 stars

  21. Delicious and so easy. I had two lovely Colorado peaches I didn’t want to waste so turned this into dessert for the two of us. Adjusted all the ingredients, of course. I was curious about the olive oil instead of butter, but it was fruity, as you indicated. I used some Tamarind liqueur we bought on Curacao and the tiny taste of tamarind added to the peach flavor. Thanks, Erin. Another winner.5 stars

  22. I love this recipe! So easy and with ingredients you would already have on hand. I’ve made this many times.5 stars

  23. Looks great! I want to make these for a Christmas Crepe Brunch Bar. Could I slice the peaches some before baking them for least time or slice them afterwards? What would you suggest? Ty5 stars

  24. so easy and delicious! I doubled everything for a dinner I made for a bunch of friends- 5 minutes of prep and it was enjoyed by everyone. Thank you!5 stars