Baked Cinnamon Peaches Two Ways

8 Servings
45 min

I’m all for an easy to whip together dessert, and these baked cinnamon peaches are surly that. But don’t think because they’re easy to make they lack flavor. That, my friends, is simply not true.

Peaches are one of my favorite fruits. Peaches and cherries. My heart yearns for both. I make it my mission to consume as may of each as possible when they each come in season. While I love my peaches fresh off the tree, I also enjoy making them into desserts and as many other dishes as possible! Thus, the simple and delicious baked cinnamon peaches enter into the equation.
I’ve shared my favorite  peach salsa recipe on here before, so I thought it was about time to add these baked cinnamon peaches into the mix as well. They are perfect for a few people, or a crowd. And they always please. Add some vanilla ice cream on top and a little drizzle of caramel and my goodness do you have a treat!
USE FRESH PEACHES Shortly after Travis and I were married, we purchased our first fruit tree. A dwarf peach tree. Gosh could that sucker produce! We’d have to prop the limbs up with support each year or the branches would break off under the weight of all the peaches.
And truly, I was very good about pruning it, and thinning the baby peaches. Regardless, each year the harvest was immense! What’s a girl to do with all those peaches? Can them, make some peach salsa, and also enjoy them fresh out of the oven with a simple topping. Yum!TWO VARIATIONS: PICK YOUR FAVORITEBecause one isn’t fun enough, I thought today I’d share two types of baked cinnamon peaches to try. Pick your favorite and bake them all with that topping, or go halvesies and do a few of both. The first variation is the traditional crumble topping with oats, flour, brown sugar, butter and spices. Truly you can’t mess this one up and if you love a good crumb topping, this one is for you.
Know which one you’re going to make? Perfect! Let’s chat about the crumb topping first. If that’s not your recipe of choice, skip down for the shortcake version.BAKED CINNAMON PEACHES – CRUMB TOPPINGI’ve been known to sneak spoonfuls of crumb topping into my mouth between filling peaches. Crumb topping is a weakness of mine. Well, lets face it, anything with butter, oats, spices and sugar falls into my no-self-control category. It’s all or nothing for me.
This topping can be adjusted to your taste as well. Love it super sweet? Add more brown sugar for a rich, intense taste. The nuts can be omitted if you’re not a nutty person. I totally am, both in my food and also a little nutty in the head. But, that’s another conversation for another time. 😉Make sure to hollow out the peaches enough so they cook quickly, and also so you can fill up your peach “bowl” with as much crumb goodness as possible.
Baked cinnamon peaches are best served warm. After you take them out of the oven let them rest for about five minutes, then add the ice cream if using as a topping, and serve to guests.
I suggest serving in bowls, as a spoon applied with pressure to the side of a peach could easily send it shooting off your plate and into someones lap, or worse, the floor. We don’t want to waste any of the precious goodness, so keep them safely in a walled serving dish. Sadly, they don’t photograph as well in bowls, so don’t follow my plate- in-photo example.
BAKED CINNAMON PEACHES – SHORTCAKE TOPPINGFull disclosure, this is my favorite biscuit recipe that I added a bit more sugar to, a dash more milk, and now it’s a shortcake recipe! It was hard finding a good shortcake to use on peach cobbler, so I finally figured out changing a few ingredients in my biscuits worked perfectly!You know the saying, “Necessity is the mother of invention”? Well that’s how it worked with this shortcake. You make what you can’t find! Keep an eye on these in the oven as they might need to cook a little longer depending on your oven. If you’d like your peaches on the extra soft side, bake them without the shortcake for 15 minutes, then add the shortcake topping and cook for another 30 minutes. Same as with the crumb coat topping, remove from oven and let rest for five minutes, then add desired toppings and serve warm. So simple, hardly any time in the kitchen, and you’re still sure to wow your guests. That is a true dessert success.Make sure to visit my blog and find many more yummy recipes!
Baked Cinnamon Peaches Two Ways
Recipe details
  • 8  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Baked Peaches
  • 4 fresh peaches
  • 2 Tbsp melted butter
  • 2 Tbsp brown sugar
  • dash salt
  • 3/4 tsp apple pie spice
Crumb topping
  • 2 Tbsp flour
  • 3 Tbsp brown sugar
  • 1 Tbsp granulated sugar
  • 1/3 Tbsp chopped walnuts (optional)
  • 1/4 cup oats
  • 1 tsp apple pie spice
  • 2 Tbsp melted butter
  • 1/8th tsp salt
Shortcake topping
  • 1 1/4 cup flour
  • 1/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup butter
  • 1/2 cup milk
For Peach Prep
Cut all peaches in half. Using a melon baller or spoon, scoop out the center of each peach half to create a bowl for our topping. Take melted butter and brush over tops.
Mix together spices and sugar and evenly sprinkle over top of peaches. Set aside.
For Crumb topping
Mix together all dry ingredients. Slowly add in melted butter. Stir.
Spoon into center of peaches. Bake for 30 minutes and top with vanilla ice cream and serve while warm! Enjoy!
For Shortcake topping
Mix together all dry ingredients, set aside.
For the perfect butter addition, remove cube of butter from freezer, place on a cutting board and slowly slice through with thin slices. Butter should crumble appart. Add to dry ingredients.
Slowly stir in milk until everything is well incoporated. Dough will be sticky.
Take about 1/4 cup of dough and pat into a buscuit shape. Place on prepared half peach. Bake in oven for 45 minutes or until peaches are soft and dough is a medium rich brown.
Eryn | Eryn Whalen Online
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