These Baked Peaches with Raspberries are one of the easiest ways to turn fresh summer peaches into dessert. Peach halves are drizzled with honey, butter, lemon and vanilla, then baked until warm and tender before adding fresh raspberries for the final few minutes.
Serve them straight from the oven with a scoop of vanilla ice cream and fresh mint for a simple summer dessert that lets the fruit do all the work.
This is exactly the kind of recipe I love making toward the end of summer when peaches are at their best. There’s very little prep, you don’t need to peel the peaches, and everything comes together in one baking dish.
Why You’ll Love These Baked Peaches
- So simple. Just a handful of ingredients and about 10 minutes of prep.
- Made with fresh fruit. Peaches and raspberries are the stars here.
- Not overly sweet. Honey enhances the natural sweetness of ripe peaches rather than covering it up.
- No peeling required. Just halve the peaches, remove the pits and they’re ready for the baking dish.
- Perfect with ice cream. The warm fruit and juices melt the vanilla ice cream into the most delicious creamy sauce.
Craving More Peach Desserts?
Ingredients You’ll Need
- Fresh peaches: I used about 6–7 peaches, but the exact number will depend on their size and your baking dish. You really just need enough peach halves to comfortably cover the bottom of the dish.
- Fresh raspberries: I add these toward the end of baking rather than at the beginning. Five minutes is enough to warm and soften them while still leaving some of the berries intact.
- Honey: Just 2 tablespoons gives the peaches a little extra sweetness and creates delicious juices at the bottom of the pan.
- Butter: Melted butter adds richness and helps turn those peach juices into more of a buttery sauce.
- Fresh lemon juice: A little acidity balances the sweetness of the peaches and honey.
- Vanilla extract: One teaspoon brings out the natural sweetness and gives the baked fruit that unmistakable dessert flavor.
- Cinnamon: Just ½ teaspoon. It’s enough to add warmth without overpowering the fresh peach flavor.
- Sea salt: Don’t skip the small pinch! It helps all those sweet flavors pop.
silvia’s tips
➜ Choose ripe but firm peaches. You want peaches that have good flavor and give slightly when pressed, but avoid extremely soft or overripe peaches. They need to hold their shape while baking.
➜ Leave the skins on. There’s no need to peel the peaches for this recipe. The skins soften as they bake and help the peach halves hold together.
➜ Give the peaches a head start. I tested this updated version by baking the peaches for 20 minutes before adding the raspberries. This gives the peaches time to soften without completely breaking down the delicate berries.
➜ Don’t waste those juices! As the peaches bake, the honey, butter, lemon and natural fruit juices collect in the bottom of the dish. Spoon them over the peaches and ice cream when serving. That might be my favorite part!
How to Serve Baked Peaches
For me, these are best served warm with vanilla ice cream. The ice cream starts melting over the warm peaches and mixes with all those buttery honey-peach juices at the bottom of the baking dish.
I added a few fresh mint leaves for a fresh pop of flavor and color.
You could also serve the peaches with Greek yogurt for something a little lighter, or spoon them over pancakes, waffles or oatmeal the next morning.
Baked Peaches with Raspberries
Ingredients
- 6 peaches halved and pits removed, or enough to fill the bottom of your baking dish
- 1 cup raspberries
- 2 tbsp honey
- 1 tbsp butter melted
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 pinch sea salt
Serve with
- vanilla ice cream for serving
- fresh mint leaves for garnishing
Instructions
- Preheat the oven to 400°F.
- Arrange the peach halves in a baking dish in a single layer.
- In a small bowl, combine the honey, melted butter, lemon juice, vanilla, cinnamon and a small pinch of salt. Drizzle the mixture evenly over the peaches.
- Bake the peaches for 20 minutes, or until they have started to soften and release their juices.
- Add the fresh raspberries around and over the peaches and return the baking dish to the oven for another 5 minutes.
- Remove from the oven and spoon some of the warm juices from the bottom of the baking dish over the fruit.
- Serve warm with vanilla ice cream and fresh mint.
Notes
- The exact number of peaches will depend on their size and the size of your baking dish. Use enough peach halves to fill the bottom comfortably.
- Choose ripe but still fairly firm peaches so they hold their shape during baking.
- There’s no need to peel the peaches.
- Adding the raspberries during the final 5 minutes keeps them from completely breaking down.
- Store leftovers covered in the refrigerator for 3–4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
