Baked Cinnamon Peaches Two Ways (Crumb Topping & Shortcake)

Why You'll Love This Recipe

• Two Desserts in One: Whether you're craving a traditional fruit crumble or a dense, biscuit-style cobbler topping, this recipe gives you options to suit everyone at your table.
• Minimal Prep Work: No peeling required! Just slice, hollow out the center, and load on the toppings.
• Simple Pantry Staples: Uses basic baking ingredients like oats, butter, flour, and brown sugar that you likely already have in your kitchen.
• Versatile: Works wonderfully with fresh summer peaches or almost any other stone fruit you have on hand.

For the Peach Prep

• Fresh Peaches: Choose peaches that yield slightly to pressure but are still firm enough to hold their shape while baking.
• Melted Butter: Helps the brown sugar and spices adhere to the fruit.
• Brown Sugar & Apple Pie Spice: Adds a warm, caramelized base directly onto the fruit. You can substitute equal parts cinnamon and a pinch of nutmeg.

For Option 1: Oat Crumb Topping

• Rolled Oats & Flour: Creates the classic crisp texture.
• Brown & Granulated Sugar: Gives a rich, golden sweet crust.
• Chopped Walnuts (Optional): Adds a fantastic nutty crunch, though pecans work great too (or omit entirely for nut-free).

Step 1: Prep the Peaches

Preheat your oven to 350°F. Cut all peaches in half and remove the pits. Using a melon baller or spoon, scoop out the center of each peach half to create a shallow bowl. Brush the tops with melted butter, sprinkle evenly with the brown sugar and spice mix, and set aside on a baking sheet.

Step 2: Mix Your Topping Choice

For the crumb topping, stir together the dry ingredients, pour in the melted butter, and mix until sweet clumps form. For the shortcake topping, whisk the dry ingredients, cut the frozen butter into thin slices so it crumbles into the bowl, and gently stir in the milk until a sticky dough forms.

Step 3: Assemble and Fill

Spoon the oat crumble topping generously into the hollowed centers of the prepped peaches. If making the shortcake version, pat ¼ cup portions of sticky dough into biscuit shapes and press them gently over the top of each peach half.

Step 4: Bake and Serve Warm

Bake at 350°F for 30 minutes for the crumb topping, or 45 minutes for the shortcake topping until the peaches are tender and the tops are a deep golden brown. Let rest for 5 minutes before transferring to shallow bowls and topping with warm caramel or vanilla ice cream.

Storage & Reheating Tips

• Storage: Keep leftover baked peaches in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 350°F oven for 8-10 minutes to help crisp the toppings back up, or warm in the microwave in 15-second intervals.
• Pro Tip: Always serve baked peaches in shallow bowls rather than flat plates! A spoon applied to a tender baked peach can easily send it sliding off a plate.

FAQ

Final Thoughts From The Homestead

Shortly after Travis and I were married, we planted a dwarf peach tree on our land. Year after year, that little tree produced an unbelievable harvest. So much that we had to prop the limbs up with supports so they wouldn't break under the weight! Learning to preserve and bake with what we grew became a staple in our kitchen. Whether you're harvesting from your own trees or picking up a box from a local orchard, I hope these warm baked peaches bring a sweet, cozy moment to your summer table.