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Brown Sugar Peaches

Brown Sugar Peaches

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6 Servings


  • 3 pounds fresh peaches, peeled, pitted, sliced lengthwise, slices cut crosswise in half

  • 1/2 cup (packed) golden brown sugar

  • 2 tablespoons fresh lemon juice

Recipe Preparation

  • Gently toss sliced peaches, golden brown sugar, and fresh lemon juice in large bowl to blend. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.

Recipe by Michael McLaughlin

Reviews Section



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Roasted Peaches w/ Whipped Mascarpone

August is National Peach Month and I am here to celebrate! Peaches are one of my favorite fruits! I teamed up with WTHR to make this quick, easy, and totally delicious recipe. Roasted peaches are actually very versatile. You can sweeten them with brown sugar, white sugar, honey, or maple. The rest of the flavor is in the wonderfully warm spices.

Top this amazing dessert with whipped mascarpone, whipped cream, or vanilla ice cream and a sprinkle of toasted nuts. I promise you’ll be making this dessert in the summer and in the fall!

Roasted Peaches

4 large ripened peaches, cut in half and pit removed

4 tablespoons butter, melted

2 tablespoons brown sugar

1/2 teaspoon freshly grated nutmeg

1/2 cup hazelnuts or pecans

Whipped Marscapone

1/4 cup mascarpone cheese, softened

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees. Place the peach halves into a 10” cast iron skillet or glass baking dish, cut side up.

Combine the melted butter, brown sugar, salt, vanilla, cinnamon, and bourbon in a small bowl or measuring cup. Pour the mixture over the peaches and dust each peach with nutmeg. Place peaches in the oven and cook for 15-20 minutes.

Place the hazelnuts in a small skillet over medium-low heat and toast them for 2-3 minutes. Your nose will know when they are ready! Remove them from the heat and chop them roughly.

While peaches are roasting, whip the heavy cream on high speed using a handheld mixer. Once it reaches soft peaks add the mascarpone cheese and continue whipping until incorporated. Fold in the powdered sugar, vanilla, and cardamom and set aside.

To assemble, place two peach halves in a bowl and spoon over a couple of tablespoons of the syrup that developed in the pan. Top the peaches with whipped mascarpone and sprinkle toasted pecans.

Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 76
  • Calories from Fat 36
  • Total Fat 4.0g 6 %
  • Saturated Fat 2.3g 12 %
  • Trans Fat 0.0g 0 %
  • Protein 0.1g 0 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 10mg 3 %
  • Sodium 79mg 3 % Potassium 0 0 % -->
  • Total Carbohydrates 10g 3 %
  • Dietary Fiber 6.4g 25 %
  • Sugars 7.1g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

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I love warm peaches! This would give you the satisfying flavor of a peach cobbler with only 10 carbs a serving! I would probably put a dollop of real whipped cream on the top or a spoonful of Carbsmart vanilla ice cream. The carbs are still going to be low, especially for a dessert!

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How to cook Brown Sugar Baked Peaches

  1. Halve peaches and remove pit. Place in baking dish, skin side down.
  2. Place 1/2 teaspoon butter in the hollow of each peach, top each peach half with 1 or 2 teaspoons brown sugar, and sprinkle with cinnamon.
  3. Bake at 375 degrees until peaches are tender, about 30 minutes. Serve warm.

Affiliate links are included in this post. I receive a small amount of compensation for anything purchased from these links, at no additional cost to you. Thank you for supporting The Kitchen is My Playground when you shop at


I totally need to try this. I have a bunch of peaches from our neighbor in my fridge. :)

Making these tonight. They didn't look as good as these when I put them in the oven but hopefully they will turn out alright. :)

I would love it, if you would share this, & any other recipes you may have, on my recipe link up.

Mmmm. What an indulgent, but healthy dessert. I'll have to figure out the WW Points, but I'm sure I'll try these soon!

Hi! Visiting from At the Picket Fence. Holy yum these look delicious! And you said low cal? Count me in! Pinning them and making them ASAP!

If you get a chance Id love for you to share this at my Friday link party.. it just opened! :)

These do look quit good, very good in fact however, if I can actually find a good peach around here, it won't even make it to the fridge much less the oven! Oh how I miss GOOD peaches! These are lovely and if I get lucky this year. )

These sound super delicious!

These look soooooooooooo delicious that I must try.

These look so delicious - can't wait to try them. thanks for sharing.

Yummm, I am loving peaches this summer. Thanks for linking up!

I found this via Simple Living with Diane Balch. I linked in an attempt at meatballs. Have a super week.

These look so good! I love peaches!

There's not much better than fresh summer peaches! This sounds great:@)

Yummy! I love peaches - this looks like another great way to enjoy one of my favorite fruits. Visiting from Stonegable linkup - Have a wonderful week :)

I also do this with banannas to top off the Creme Brulee I make. and if you happen to have some good maple wine to go with it..pretty yummy.

Very yummy. My husband did something similar, except we made aluminum foil packets, added blueberries and grilled them.

Peaches are one of my all time summer treats, this is a great recipe, it looks delicious!
Miz Helen

What a great idea, these look wonderful AND healthy-er!! I love peaches!

Visiting from Shine Your Light. Believe it or not, I just came home with more pounds of peaches than I know what to do with. Now I know what to do with them! Thanks for the inspiration!

i tried these and they were amazing! and very easy to make. the only problem i had was actually eating them. very messy!!

Congrats, your recipe is being featured on foodie friday today. Please stop by and grab your featured button and have a great weekend.

My husband is going to LOVE these! Thanks for posting! They look delicious and peaches are on sale today in my neck of the woods!

Delicious and so easy to make, not to mention my home smells amazing right now. Thank you for sharing.

Is there anyway to make with half canned peaches? Especially during the winter?

You can use the brown sugar blend splenda and even save a few more calories. Looks so yummy


This looks fabulous! Thanks for using ziplist by the way! Its so helpful in keeping me organized when it comes time to find and make a recipe.

These were very tasty, recipe was easy to follow and everything worked. Cutting in half and removing the pit was tricky. Half could be 2 directions. I cut the peach around the center, not from the stem and around the tail, then followed the seed until it would break free. Thanks for the good pics.

What a simple recipe for a quick, weeknight dessert. This looks great.

My son and I picked lots of peaches yesterday at a local farm, and some were so ripe I had to figure out what to do with them quick (other than eating them plain -- too many for that). After running a Google search on "what to do with extra peaches," I came upon your wonderfully simple recipe!

My son (who's six) helped prepare the peaches with the butter and brown sugar. So delicious! Even my husband, not a big peach fan, liked the results. This one's a keeper. Thanks so much!

I'm so glad you and your family enjoyed these, Pamela! And thank you so much for stopping back by to let me know . it made me smile. :-)

Cinnamon Sugar Baked Peaches

One of my favorite things about summer are fresh, in-season peaches, and these Cinnamon Sugar Baked Peaches are such a easy, delicious way to prepare them.

With just a handful of basic ingredients, like cinnamon and sugar, you can have these delectable dessert on the table in about 15 minutes!

It’s crazy how good these baked peaches are, when the recipe is so basic. Which just goes to show you that a recipe doesn’t have to be complicated or have a long list of ingredients to be good.

Of course, topping these peaches off with a scoop of vanilla ice cream is a must. If you want to get really fancy, try adding a drizzle of caramel sauce and some toasted pecans.

Really, the warm, spiced peach with some melty ice cream is a match made in heaven!

One of my favorite things about this recipe (besides it’s simplicity) is that it can easily be adjusted up to feed a crowd, or down for a single serving.

One important tip: you really do need to use ripe peaches in this recipe. No amount of sugar coating and baking is going to soften up an under-ripe peach and make it taste good.

Although I haven’t tried it, I’m sure this recipe would work with similar fruits, like pears or nectarines. And if you want to try something besides ice cream, a dollop of sweetened mascarpone cheese is tasty too.

Homemade whipped cream is another great topping. Or, if you’re like my children and prefer whipped cream from a can, that’s fine too!

Really, it’s hard to mess this one up… head out to your local farmer’s market and pick up some fresh peaches so you can make these Cinnamon Sugar Baked Peaches today!

Be sure to save this Cinnamon Sugar Baked Peaches recipe to your favorite Pinterest board for later.

Tips for Choosing and Storing Peaches

Look for color: Peaches should have vibrant colors and tones. If a leaf was shielding part of the peach, that area might be lighter in color, and that’s okay.

Just beware of green tones–they’re a sign that the peach was picked too early. A fragrant peach is also a good sign!

Squeeze: Gently press or squeeze the area around the stem. If it gives a little, it’s ripe and ready to eat. If the peach is still firm, you may want to wait a day or two to eat it.

Store them properly: Peaches are best stored at room temperature, side down, in a single layer to avoid bruising.

If your peaches ripen before you are ready to use them, put them in the refrigerator for a few days, but eat them before they start to get wrinkly–that means they’re starting to dry out.


  • Preheat the oven and, if you’re using fresh peaches slice them into small pieces.
  • Take a pie pan and press the bottom crust into it.
  • Then, line the pie crust with half of the peaches.
  • Mix the unsalted butter, sugar, brown sugar, flour, cinnamon and nutmeg together in a large bowl with a fork.
  • Once it’s well mixed, pour half of it onto the peaches in the crust.
  • Pour the rest of the cinnamon mixture onto the remaining peaches in the bowl, stir well, then add them to the pie pan.
  • Cover the pie filling with the second pie dough, then cut two 1″ slices into the middle of the top crust to vent.
  • Brush the egg wash and sprinkle it with sanding sugar.
  • Put it in the oven and let it bake until the crust is golden brown.


Serve it up with some homemade Whipped Cream and enjoy. To add a fancy garnish that needs almost no work at all, cut up a second ripe peach, lay the pieces on top of the pie and dust them with 1 teaspoon of ground cinnamon.

If you’re thinking of having a summer BBQ and want to serve Peach Pie for dessert, here are some great recipes to try for your main course.

  • Easy Grilled Jerk Chicken: jerk chicken is an easy to make main course that is packed with flavor. It doesn’t take long and is great for a leftover lunch tomorrow.
  • Grilled Pork Tenderloin: you’ve never tried pork tenderloin like this one. It’s rich and moist, since it doesn’t dry out like a lot of meat does on the BBQ. Great for cookouts and get togethers.
  • Easy Grilled Chicken: really, this is very easy to make. My recipe for grilled chicken is short, sweet, to the point and comes out tasting great every time.


  • August is officially National Peach Month in the Unites States.
  • The type of peach with a harder to remove pit is called a clingstone peach and the kind that has an easy pit to remove is called a freestone peach. Got to love when the names are so appropriate.
  • Georgia makes the world’s largest peach cobbler every year (11 feet by 5 feet). It takes 75 gallons of peaches, 32 gallons of milk, and 150 pounds of sugar and flour, as well as 60 pounds of butter to make. They use donated school bus floors for a pan. Peach County, Georgia, has an official webpage where you can find the recipe, if you want to try this at home.
  • Peaches originally came from north western China, and are a symbol of good luck and longevity.

More Pie Recipes:

  • Coconut Cream Pie – So creamy and rich, this pie is AMAZING – Also try the Banana Cream Pie version!
  • Cookie Dough Pie – This pie is so amazing I can hardly describe it … ok fine the CRUST is cookie dough!
  • Blueberry Pie – legendary level awesome pie.
  • Pecan Pie – Classic southern favorite!
  • Mixed Berry Pie – My favorite pie EVER.


  • Serve: if you keep it covered, your pie will be okay at room temperature for about 2 days before it gets really stale.
  • Store: pie will keep for longer if you refrigerate it. Your leftovers can last up to 5 days in the fridge.
  • Freeze: you can freeze Peach Pie for up to 4 months. Make sure you let it cool to room temperature before you freeze it.

Brown Sugar Peach Sauce

This post has been sponsored by Libby’s® Fruits & Vegetables. I received product and compensation, but all opinions are my own. Thanks for supporting the brands that support me.

In the nearly 10 years I’ve been blogging, one of the things I’ve learned is that busy families are growing more and more challenged to sit down to share a meal. We’re headed in so many different directions, it’s nearly impossible for some folks.

That’s what I love about the weekend. For us, Sundays give us an opportunity to slow down a bit and we almost always have dinner on Sunday evening. But after working all week, taking care of the weekend chores, and prepping for the week ahead, I still don’t have tons of time to prep a huge meal.

Relying on the convenience and affordability of products like Libby’s® Canned Fruits, means I can turn out amazing desserts, like this Brown Sugar Peach Sauce, and have more time to spend with my family.

In less than 10 minutes, I can make a super delicious warm peach sauce that is perfect served over ice cream, pound cake, bread pudding, pancakes, waffles, you name it! The warm flavors of Libby’s® Peaches, brown sugar, and cinnamon are the perfect quick and easy way to dress up any store-bought dessert – making you look like a kitchen pro without a lot of hassle.

Y’all. This is so good. I can literally stand at the stove and eat it with a spoon.

Baking Tips for The Best Peach Dump Cake

  • Drain two of your three cans of peaches, leaving the syrup from only one can. You don’t want a mushy or overly juicy peach dump cake!
  • If you like more peaches, add a 3rd can of peaches (drained) or stop at 2. I LOVE peaches, so I always use 3 (15 oz) cans.
  • Sprinkle on cinnamon and then yellow cake mix (straight from the box) onto the cinnamon-coated peaches. Use the back of a fork to gently press the cake mix into the peaches. Sprinkle on brown sugar.
  • Thinly slice butter and evenly place butter squares over dump cake. You want to slice the butter as thinly as possible so it can almost fully cover the entire dump cake. You can also grate your butter (yes, grate the butter) to evenly distribute it as well, but I’ve found thinly slicing works just as well.
  • Top with chopped pecans.
  • If the pecans begin to get too dark during the baking, just loosely cover your dump cake with aluminum foil and continue cooking. Mine are usually toasted just perfectly at the 1 hour mark.

These baked peaches are so easy to make (5 minute prep) and taste amazing! I love to top my baked peaches with a scoop of vanilla ice cream and caramel drizzled on top for the ultimate treat!

  1. Slice the 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.
  2. Sprinkle cinnamon sugar mixture over each of the peach halves.
  3. Bake in oven for 8 to 12 minutes, or until golden. Top with cream and caramel if desired.

How to peel peaches

If you decide to use fresh peaches, you’ll need to peel and slice them yourself.

  • To peel them easily, you’ll start by scoring the skin. Make a shallow 2-inch wide “X” on the bottom of each peach.
  • Then lower the peaches into a pot of boiling water, let them sit for 10-30 seconds, or until you see the score mark on the skin start to peel away from the flesh.
  • Immediately put them into an ice water bath. This shocks the peaches and keeps the flesh from cooking but the skin will be super easy to peel off.
  • From there, use your fingers to peel the skin away from the peach and slice (be sure to discard the pit).

Watch the video: Brown Sugar 2009 Mix