Real Foodie Rach

There’s nothing like the taste of ripe summer peaches— especially when they’re baked until tender and bubbling with warm cinnamon, ginger, and a hint of coconut sugar. This easy, no-fuss dessert is pure comfort in a bowl! Serve it warm with a dollop of coconut whipped cream or a scoop of your favorite vanilla ice cream, and you’ve got a treat that feels both nostalgic and totally effortless. I love topping mine with toasted almond slices for the perfect little crunch in every bite!

How to Make 5-Ingredient Baked Peaches

Start by soaking your peaches in a bowl of cool water with a splash or two of apple cider vinegar. Soak for at least 10 minutes. This helps break down any pesticide residue on the fruit, which you can rinse away once it’s done soaking.

Yes, even organic produce has natural pesticide residue that is best removed before eating. Trust me on this, or watch Sunny Weatherly’s awesome Instagram reel on why this is so important. (This was actually the catalyst to me washing my produce more!)

While the peaches are soaking, preheat your oven to 375 F. Whisk together the melted coconut oil, avocado oil or light olive oil with the cinnamon, ginger and coconut brown sugar. Set aside.

Rinse and dry off your peaches. Slice them in half, twist apart and remove the pits.* Place the peaches cut side up in a baking dish.

* This will only work with freestone peaches, a type of peach where the flesh easily separates from the pit. Clingstone peaches will not twist apart easily.

Generously brush the cut sides with the brown sugar and oil mixture. Flip the peaches over and do the same with the other side. Reserve any leftover brown sugar and oil mixture.

Bake the peaches cut side down for 15 minutes. Then flip and coat with any leftover brown sugar and oil mixture. Bake cut side up for 15 more minutes.

Remove from the oven and let cool for about 5 minutes. Serve warm with coconut whipped cream or your favorite vanilla ice cream. Top with toasted sliced almonds.

If you have leftover peaches, peel the skins off (they should slip off very easily) and store them in an airtight container in the fridge for up to 5 days. Slice or chop them to use on oatmeal, pancakes, yogurt, in baked goods, smoothies, etc.

Did you try this recipe? Let me know how you liked it! Leave a comment below or tag me @realfoodierach. I always love hearing from you!

5 Ingredient Baked Peaches

There’s nothing like the taste of ripe summer peaches— especially when they’re baked until tender and bubbling with warm cinnamon, ginger, and a hint of coconut sugar. This easy, no-fuss dessert is pure comfort in a bowl! Serve it warm with a dollop of coconut whipped cream or a scoop of your favorite vanilla ice cream, and you’ve got a treat that feels both nostalgic and totally effortless.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Cooling Time 5 minutes mins

Total Time 50 minutes mins

Course Dessert

Servings 3

Equipment

• paring knife
• baking dish
• basting brush (optional, but helpful)

Ingredients

  

1x2x3x

• 3 ripe peaches
• 3 Tbsp coconut oil (melted), avocado oil, or light olive oil
• 1 1/2-2 Tbsp coconut brown sugar, or regular brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger

Instructions

 

• Start by soaking your peaches in a bowl of cool water with a splash or two of apple cider vinegar. Soak for at least 10 minutes. This helps break down any pesticide residue on the fruit, which you can rinse away once it's done soaking. Yes, even organic produce has natural pesticide residue that is best removed before eating, trust me!
  
• While the peaches are soaking, preheat your oven to 375 F. Whisk together 3 Tbsp melted coconut oil, avocado oil or light olive oil with 1/2 tsp cinnamon, 1/4 tsp ginger and 2 Tbsp coconut brown sugar. Set aside.
  
• Rinse and dry off your peaches. Slice them in half, twist apart and remove the pits.* Place the peaches cut side up in a baking dish.

  * This will only work with freestone peaches, a type of peach where the flesh easily separates from the pit. Clingstone peaches will not twist apart easily.
  
• Generously brush the cut sides with the brown sugar and oil mixture. Flip the peaches over and do the same with the other side. Reserve any leftover brown sugar and oil mixture.
  
• Bake the peaches cut side down for 15 minutes. Then flip and coat with any leftover brown sugar and oil mixture. Bake cut side up for 15 more minutes.
  
• Remove from the oven and let cool for about 5 minutes. Serve warm with coconut whipped cream or your favorite vanilla ice cream. Top with toasted sliced almonds.
  
• If you have leftover peaches, peel the skins off (they should slip off very easily) and store them in an airtight container in the fridge for up to 5 days. Slice or chop them to use on oatmeal, pancakes, yogurt, in baked goods, smoothies, etc.
  

Notes

Recipe adapted from Heartbeet Kitchen’s 4-Ingredient Baked Peaches

Keyword baked peaches, clean dessert, coconut oil, coconut sugar, easy dessert, fruit dessert, peaches, summer dessert

Tried this recipe?Let us know how it was!