Easy Baked Peaches with Cinnamon Sugar Topping
Baked peaches with brown sugar, butter and cinnamon. Tastes like a homemade peach pie without all the work and calories!
Baked peaches with brown sugar, butter and cinnamon. Tastes like a homemade peach pie without all the work and calories!
- Carbohydrate 4.66625791666727 g
- Cholesterol 5.08385416884683 mg
- Fat 1.91925687582248 g
- Fiber 0.0575249983469645 g
- Protein 0.0300214583419526 g
- Saturated Fat 1.21501291718755 g
- Serving Size 1 1 Serving (7g)
- Sodium 14.9375000058408 mg
- Sugar 4.60873291832031 g
- Trans Fat 0.13489045839091 g
- Calories 35 calories
Step-by-step
- Pre-heat oven to 375 degrees.
- Slice peaches in half and remove the pit. Place in a oven safe pan.
- Place a small piece(about 3/4 teaspoon) of butter in the middle of each peach.
- Combine brown sugar and cinnamon in a small bowl. Then sprinkle over the peach.
- Bake for 8 to 12 minutes, or until golden. Top with cream and caramel if desired.
Choosing the Right Fruit Stage
Many home cooks select rock-hard fruit expecting it to soften thoroughly in the oven, but underripe stone fruit lacks the internal sugars needed for caramelization. Peaches should yield slightly to thumb pressure before halving, allowing the 375 degrees Fahrenheit oven heat to concentrate their natural juices rather than merely cooking raw flesh. If your fruit is too firm, poaching or a longer simmer works better than dry roasting.
Sugar and Fat Adjustments
Substituting white granulated sugar for the specified light brown sugar alters the final flavor profile significantly by removing the molasses notes required to mimic pie filling. Light brown sugar contains roughly ten percent molasses by weight, which reacts with the salted butter during the 8 to 12 minute baking window to form a cohesive syrup. Using salted butter balances the heavy sweetness, though unsalted butter paired with a literal pinch of flaky sea salt achieves a similar contrast without changing the fat ratios.
Baking Vessel Alternatives
Standard metal pie pans transfer heat more aggressively than ceramic baking dishes, potentially scorching the sugar before the peach halves soften. Compact kitchens lacking specialized stoneware can safely use a cast-iron skillet, provided the pan is preheated slightly to prevent sticking. Metal conducts thermal energy faster, meaning you should check the peaches at the seven-minute mark to prevent the butter from burning.
