Baked Peaches

Baked peaches with a miniature crisp effect around each peach half, thanks to crushed graham crackers that bake into a sweet crust in the bubbling caramel-butter juices. Oven-baked until the edges caramelize, then served immediately with vanilla ice cream.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 2 servings

Course: Dessert

Cuisine: American

Calories: 195

Ingredients Equipment Method Notes

Ingredients

Peach filling and baking

4 peaches Ripe peaches, halved and pitted.
3 tbsp unsalted butter Cubed.
3 tbsp brown sugar
1 tsp cinnamon
0.25 tsp cardamom
1 tsp vanilla
0.125 tsp salt Pinch.
1 vanilla ice cream To serve.
0.25 cup graham crackers Optional; crushed and sprinkled on top before baking.

Equipment

1 sheet pan

Method

Bake the peaches

Preheat oven to 375°F and set a sheet pan inside for easier hot-oven baking. Place peach halves cut-side up in a baking dish.
Fill each peach cavity with cubed unsalted butter, brown sugar, cinnamon, cardamom, vanilla, and a pinch of salt. Keep the filling mounded so it caramelizes as the juices bubble.
Scatter crushed graham crackers around the peaches if using. This helps the crumbs bake into a crisp, sweet crust in the pan juices.
Bake 20-25 minutes at 375°F until peach edges caramelize and the juices bubble, with the graham cracker turning crust-like around the fruit. Let it set for 2 minutes so the juices thicken slightly.
Serve immediately with vanilla ice cream. Spoon the warm caramel-butter juices over the peaches right before eating.

Notes

Pro tip: cut peaches evenly so they caramelize at the same pace—if they vary in size, rotate the dish halfway through baking. Refrigerate leftovers in a covered container up to 2 days; reheat gently in a 325°F oven until warmed through. Freezing isn’t recommended due to texture changes. For a lighter swap, use light brown sugar and serve with low-fat vanilla yogurt instead of ice cream.