Baked Peach Slices With Honey – Simple, Warm, and Comforting

Baked peach slices with honey are the kind of dessert you make when you want something cozy without spending hours in the kitchen. Sweet, juicy peaches soften in the oven and get a little caramelized around the edges, while honey adds a gentle floral sweetness. A squeeze of lemon and a hint of spice keep everything bright and balanced.

Serve them warm with yogurt, ice cream, or over pancakes, and you’ve got something that feels special with almost no effort.

Baked Peach Slices With Honey - Simple, Warm, and Comforting

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 6–8 ripe peaches, sliced (about 2½–3 pounds)
• 3–4 tablespoons honey (more to taste)
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon vanilla extract (optional but lovely)
• 1–2 tablespoons unsalted butter, melted or diced (optional, for extra richness)
• ½ teaspoon ground cinnamon (or cardamom, or a mix)
• Pinch of fine sea salt
• Optional extras: fresh thyme leaves, a few grates of nutmeg, a splash of bourbon, or lemon zest
• To serve: vanilla ice cream, Greek yogurt, whipped cream, granola, or toasted almonds

Instructions

 

• Heat the oven: Preheat to 375°F (190°C). Lightly grease a baking dish so the peaches don’t stick.
• Prep the peaches: Wash, halve, and pit the peaches. Slice into ½-inch wedges. No need to peel unless you prefer a smoother texture.
• Make the honey mixture: In a small bowl, whisk the honey, lemon juice, vanilla, cinnamon, and a pinch of salt. If using melted butter, whisk that in too. Taste and adjust sweetness.
• Toss to coat: Add peach slices to the baking dish. Pour the honey mixture over and gently toss with your hands or a spatula until everything is coated.
• Arrange and bake: Spread the peaches into an even layer. Bake for 18–25 minutes, stirring once halfway, until the fruit is tender and the juices are bubbling. For more caramelization, bake closer to 25 minutes or switch to a brief broil at the end.
• Finish and serve: Let the peaches rest 5 minutes. Spoon the syrupy juices over the top. Serve warm with your favorite topping.

What Makes This Recipe So Good

• Simple ingredients, big flavor: You only need a handful of pantry staples to turn ripe peaches into a dessert that tastes like summer.
• Quick and flexible: Prep takes minutes, and you can adjust sweetness and spice to match your mood.
• Works with fresh or slightly underripe fruit: Baking softens and concentrates the flavor, so even peaches that aren’t perfect raw turn out delicious.
• Great warm or cold: It’s lovely straight from the oven, but leftovers are excellent chilled with breakfast yogurt.
• Easy to scale: Make a small batch for two or fill a baking dish for a crowd—timing barely changes.

What You’ll Need

• 6–8 ripe peaches, sliced (about 2½–3 pounds)
• 3–4 tablespoons honey (more to taste)
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon vanilla extract (optional but lovely)
• 1–2 tablespoons unsalted butter, melted or diced (optional, for extra richness)
• ½ teaspoon ground cinnamon (or cardamom, or a mix)
• Pinch of fine sea salt
• Optional extras: fresh thyme leaves, a few grates of nutmeg, a splash of bourbon, or lemon zest
• To serve: vanilla ice cream, Greek yogurt, whipped cream, granola, or toasted almonds

Step-by-Step Instructions

1. Heat the oven: Preheat to 375°F (190°C). Lightly grease a baking dish so the peaches don’t stick.
2. Prep the peaches: Wash, halve, and pit the peaches. Slice into ½-inch wedges.

   No need to peel unless you prefer a smoother texture.

3. Make the honey mixture: In a small bowl, whisk the honey, lemon juice, vanilla, cinnamon, and a pinch of salt. If using melted butter, whisk that in too. Taste and adjust sweetness.
4. Toss to coat: Add peach slices to the baking dish.

   Pour the honey mixture over and gently toss with your hands or a spatula until everything is coated.

5. Arrange and bake: Spread the peaches into an even layer. Bake for 18–25 minutes, stirring once halfway, until the fruit is tender and the juices are bubbling. For more caramelization, bake closer to 25 minutes or switch to a brief broil at the end.
6. Finish and serve: Let the peaches rest 5 minutes.

   Spoon the syrupy juices over the top. Serve warm with your favorite topping.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm gently on the stove over low heat or in the microwave in 20–30 second bursts. Add a splash of water if the syrup thickens too much.
• Freeze: Freeze in a freezer-safe container for up to 2 months.

  Thaw overnight in the fridge and reheat gently.

Why This Is Good for You

• Fruit-forward dessert: The sweetness comes mostly from peaches, with just enough honey to enhance it.
• Fiber and vitamins: Peaches provide fiber, vitamin C, and antioxidants. Keeping the skins adds extra nutrients.
• Balanced indulgence: A little butter or ice cream adds richness, but you can keep it light with yogurt or enjoy the fruit on its own.
• No heavy refined sugars needed: Honey brings flavor and sweetness, so you can use less overall.

Common Mistakes to Avoid

• Using only very soft peaches: If peaches are extremely ripe, they can turn mushy. Mix in a few slightly firm ones for better texture.
• Skipping the salt: A tiny pinch sharpens the flavors and keeps the sweetness from feeling flat.
• Crowding the pan: If the peaches are piled too high, they steam instead of caramelize.

  Use a larger dish or two smaller ones.

• Overbaking: You want tender, not collapsed. Start checking at 18 minutes.
• Forgetting acidity: Lemon juice keeps the flavors bright and balances the honey. Don’t skip it.

Alternatives

• Different spices: Swap cinnamon for cardamom, ginger, five-spice, or a pinch of cloves.
• Maple or brown sugar: Use maple syrup for a deeper sweetness or sprinkle 2–3 tablespoons brown sugar if you’re out of honey.
• Dairy-free: Omit butter and serve with coconut yogurt or a non-dairy ice cream.
• Herbal twist: Add a few thyme sprigs or torn mint after baking for a fresh finish.
• Nutty crunch: Top with toasted almonds, pistachios, or pecans for texture.
• Boozy version: Add 1 tablespoon bourbon or amaretto to the honey mixture before baking.
• Other fruits: Mix in nectarines, apricots, or plums.

  Keep slices similar in size for even cooking.

FAQ

Do I need to peel the peaches?

No. The skins soften in the oven and add color and fiber. Peel only if you prefer a smoother texture.

Can I use canned or frozen peaches?

Yes.

Drain canned peaches well and skip added sweeteners until you taste. For frozen, thaw and pat dry before baking so the dish doesn’t get watery.

How do I keep the peaches from getting mushy?

Use a mix of ripe and slightly firm peaches, avoid overcrowding the pan, and keep a close eye on baking time. Stir gently only once.

What should I serve with baked peach slices?

Vanilla ice cream, mascarpone, Greek yogurt, or whipped cream are all great.

For crunch, add granola or toasted nuts. They’re also excellent over French toast or oatmeal.

Can I make this ahead?

Yes. Bake up to a day in advance, refrigerate, and rewarm gently.

The flavors often deepen overnight.

How sweet should it be?

Start with 3 tablespoons of honey. After baking, taste the syrup and add a drizzle more if needed. Peaches vary in sweetness, so adjust to your fruit.

What size baking dish works best?

A 9×13-inch dish fits 6–8 peaches in a single layer.

If your peaches stack on top of each other, split into two dishes for better browning.

Can I make it without butter?

Absolutely. The butter adds richness and gloss, but the recipe works perfectly without it.

In Conclusion

Baked peach slices with honey are proof that simple ingredients can deliver serious comfort. With minimal prep and a short bake, you get tender fruit, a fragrant syrup, and endless serving options.

Keep this recipe in your back pocket for weeknights, brunch, or whenever ripe peaches show up. It’s easy, customizable, and reliably delicious.