There’s something so nostalgic and comforting about warm, juicy baked peaches. This is one of those recipes I find myself making on repeat all summer long—and honestly, I never get tired of it. My healthy baked peaches are sweet, spiced just right, and are the perfect balance of indulgent and wholesome. Serve them warm with my Homemade High Protein Vanilla Bean Ice Cream, and you’ve got a better-for-you dessert that tastes like something you’d get at a cozy farm-to-table restaurant.
Whether you’re craving something simple and sweet after dinner or want a crowd-pleasing Summer recipe for your next gathering, these baked peaches are a go-to. They’re naturally gluten-free, refined sugar free, and can easily be made dairy-free and vegan if you substitute the butter for coconut oil.
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Why You’ll Love These Baked Peaches
- Taste like peach cobbler with way less work
- Sweetened naturally with maple syrup & coconut sugar
- High in antioxidants, fiber, and vitamin C
- Only takes 5 minutes to prep
- Perfect with yogurt, granola, or with ice cream
- Delicious…DUH!
What You Will Need
- 2 ripe peaches
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp vanilla bean paste
- 1 tbsp maple syrup
- 2 tbsp butter or coconut oil (use coconut oil if dairy free)
- 1 tbsp olive oil
- Flaky sea salt (for finishing, optional)
- Ice cream, granola, yogurt, etc. (for serving, optional)
How To Make Them
- Preheat your oven to 350°F and very lightly grease a small baking dish with olive oil.
- Slice the peaches in half and remove the pits. Place them cut side up in the dish and drizzle with olive oil. Use a brush to evenly coat the tops.
- In a small bowl, mix the melted butter (or coconut oil), cinnamon, ginger, nutmeg, vanilla bean paste, maple syrup, and coconut sugar.
- Spoon the spiced mixture into the pit divots. Drizzle any leftover mix over the tops of the peaches.
- Bake for 30 minutes, until the peaches are soft and bubbly.
- When ready to serve, drizzle the warm juices from the pan over each peach and finish with a sprinkle of flaky sea salt if you want to be extra.
Serve With…
These are divine on their own, but they’re next-level served warm with a scoop of my High Protein Vanilla Bean Ice Cream for a nourishing dessert that actually satisfies.
Other topping ideas:
- Coconut whipped cream
- Greek yogurt
- Granola
- Chopped nuts for crunch
How To Store Them
Store your leftovers in the ramekins you baked the crumbles in with lid/plastic wrap. I like to reheat mine in the oven to keep the topping crispy.
FAQ: Healthy Baked Peaches
Can I use canned or frozen peaches?
Fresh is best for this recipe, but if you’re using frozen peaches, make sure to thaw and pat them dry before baking. Canned peaches won’t caramelize quite the same, but they can work in a pinch—just look for ones packed in juice, not syrup.
Are baked peaches healthy?
Yes! Peaches are naturally high in antioxidants and fiber, and baking them brings out their natural sweetness without needing a lot of added sugar. I use maple syrup and coconut sugar for a more wholesome, unrefined option.
Can I make this dairy-free or vegan?
Totally! Just use coconut oil instead of butter. The flavor is still incredible and naturally plant-based.
What’s the best way to store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven. They’re also delicious cold with yogurt for breakfast!
Variations & Substitutions
- Spices: Swap or add cardamom, clove, or allspice for more cozy flavor.
- Fruit: Try nectarines or plums instead of peaches.
- Sweetener: Use honey in place of maple syrup, or monk fruit for sugar-free.
- Add-ins: Toss in some fresh blueberries or raspberries to bake alongside.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
If you’re looking for a light, nourishing dessert that still tastes like a treat—these healthy baked peaches are it. They’re fuss-free, nutrient-dense, and totally customizable to whatever you have on hand. Bookmark this one and come back to it anytime you have a few ripe peaches and a craving for something cozy.
Don’t forget to try it with my High Protein Vanilla Bean Ice Cream—it’s a match made in summer dessert heaven.
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Healthy Baked Peaches
Description
There’s something so nostalgic and comforting about warm, juicy baked peaches. This is one of those recipes I find myself making on repeat all summer long—and honestly, I never get tired of it. My healthy baked peaches are sweet, spiced just right, and are the perfect balance of indulgent and wholesome. Serve them warm with my Homemade High Protein Vanilla Bean Ice Cream, and you’ve got a better-for-you dessert that tastes like something you’d get at a cozy farm-to-table restaurant.
Ingredients
Instructions
-
Preheat your oven to 350°F and very lightly grease a small baking dish with olive oil. You will add more later but this is just to prevent them from sticking anywhere to your baking dish.
-
Slice the peaches in half and remove the pits. Place them cut side up in the dish and drizzle with olive oil. Use a brush to evenly coat the tops.
-
In a small bowl, mix the melted butter (or coconut oil), cinnamon, ginger, nutmeg, vanilla bean paste, maple syrup, and coconut sugar.
-
Spoon the spiced mixture into the pit divots. Drizzle any leftover mix over the tops of the peaches.
-
Bake for 30 minutes, until the peaches are soft and bubbly.
-
When ready to serve, drizzle the warm juices from the pan over each peach and finish with a sprinkle of flaky sea salt if you want to be extra.
Nutrition Facts
Nutrition Facts
Servings 2
Serving Size 1 peach (both halves)
- Amount Per Serving
- Calories 237kcal
- % Daily Value *
- Total Fat 15.9g25%
- Saturated Fat 7.6g38%
- Cholesterol 31.2mg11%
- Sodium 5.6mg1%
- Total Carbohydrate 25.5g9%
- Dietary Fiber 2.6g11%
- Sugars 22g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
