Baked Peaches with Cherries and Pecans

Today we’re talking about these juicy Baked Peaches.

They’re baked with sweet cherries, pecans, cinnamon, nutmeg and honey. They’re a great healthier option for dessert, clocking in at under 100 calories per serving!

I’m one of those people who prefers most fruits cooked. Strawberries, pineapples, cherries and melons are typically the only fruits I’ll eat raw. Peaches. Nope, I don’t really like to eat them raw. I think it’s because of the texture of the peel. But bake them, grill them or make a cobbler with them and I’ll gobble them up.

Lately I’ve been dying to get my hands on some peaches. They aren’t in season here so they are pretty scarce. I did stumble across some a few weeks ago at a produce stand but they were so tiny it was laughable. Last Thursday I was browsing the sales ad for the grocery store and OMG PEACHES. Peaches, listed right there in the produce section of the sales ad! This means the store will have a bin loaded with peaches. The grocery store I shop at strives to keep the shelves stocked with items they have on sale. Hooray for Publix! I bought some peaches on Saturday and then made these baked peaches yesterday.

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Why This Baked Peaches Recipe Works

Baked peaches are a timeless dessert, especially here in the South. They’re a simple, elegant way to celebrate the bounty of summer fruit. The traditional method involves baking peaches with sweeteners and spices until they are tender and caramelized, creating a warm, comforting dish that feels both rustic and refined. It’s a recipe that has been passed down through generations because it’s easy to make and lets the natural flavor of the fruit shine.

Its popularity comes from this beautiful simplicity. You don’t need complicated techniques or a long list of ingredients to create a dessert that will have everyone at the table sighing with contentment. The warmth of the baked fruit, combined with spices like cinnamon and nutmeg, is the essence of comfort food.

So, what makes my version of baked peaches stand out? The secret is the sweet cherries tucked inside. This isn’t just a garnish, it’s a game-changer. While the peach bakes and becomes incredibly soft and sweet, the cherries cook down into a little pocket of rich, slightly tart jam. This burst of concentrated cherry flavor cuts through the sweetness of the peach and honey, creating a more balanced and interesting bite.

The addition of cherries also adds a stunning visual element. When you cut into the warm peach, that gorgeous ruby red filling is a delightful surprise. It transforms a humble dessert into something that looks like it came from a fancy restaurant. It’s a simple twist that adds layers of flavor, texture, and beauty to an already perfect classic.

Ingredients for Baked Peaches

The beauty of this recipe is its simplicity and reliance on fresh, beautiful ingredients. You don’t need much to create something truly spectacular. When you start with perfect summer fruit, the ingredients are there to complement it, not mask it. Here is everything you will need to make these delicious cherry stuffed baked peaches.

• 4 medium peaches
• 8 sweet cherries, stems removed and pitted
• 4 tbsp chopped pecans
• 1/4 tsp ground cinnamon, plus more for sprinkling
• 1/4 tsp ground nutmeg, plus more for sprinkling
• 8 1/2 tsp raw honey

A few notes on these ingredients will help you get the best results. For the peaches, look for ones that are ripe but still firm to the touch. You want them to have a sweet fragrance, but they shouldn’t be mushy. Freestone peaches are ideal because the pit comes out easily, which makes prepping them a breeze.

The star of this recipe is, of course, the sweet cherries. I love using dark sweet cherries like Bing for their rich flavor and deep color. Make sure they are properly pitted. A simple cherry pitter is a wonderful kitchen tool to have for this. Using fresh cherries in season will give you the best, brightest flavor.

For the pecans, starting with raw, unsalted pecans allows you to control the flavor. Toasting them briefly before chopping can deepen their nutty taste, but it’s an optional step. Lastly, a good quality raw honey adds a floral sweetness that pairs beautifully with the fruit. It has a more complex flavor than processed honey and really makes a difference in the final drizzle.

Step-by-Step Instructions For Making Baked Peaches

Making this dessert is wonderfully straightforward. The process is simple, and the oven does most of the work, filling your kitchen with the most incredible aroma of warm fruit and spices. Just follow these steps, and you’ll have a perfect dessert ready in no time.

Step 1: Preheat the Oven and Prep Your Fruit

First things first, preheat your oven to 350 degrees Fahrenheit. This ensures it’s nice and hot when your peaches are ready to go in. While the oven is warming up, you can prep your fruit. Take your eight sweet cherries, remove the stems, and pit them. Then, carefully cut each cherry into four small quarters. This smaller size helps them fit perfectly into the peach cavity.

Step 2: Combine the Pecan Topping

In a small bowl, combine your four tablespoons of chopped pecans with a quarter teaspoon each of ground cinnamon and ground nutmeg. Give it a good mix with a fork to make sure the spices are evenly distributed throughout the nuts. This fragrant, crunchy mixture will become the delicious topping for our peaches.

Step 3: Halve and Pit the Peaches

Now for the main event, the peaches. Wash them well and then carefully slice each one in half, running your knife around the natural seam of the peach from top to bottom. Gently twist the two halves apart. If you’re using freestone peaches, the pit should come out of one side easily. You can use a spoon, a melon baller, or a small cookie scoop to neatly remove the pit and slightly enlarge the cavity where the pit was. This creates a perfect little bowl for our filling.

Step 4: Assemble the Baked Peaches

Place your eight peach halves on a large baking sheet with the cut side facing up. An un-greased sheet is fine, as the peaches will release their own juices. Divide the quartered cherries among the peaches, placing four cherry quarters into the cavity of each peach half. Next, sprinkle about a half tablespoon of your pecan mixture over each one. Finish with an extra little sprinkle of cinnamon and nutmeg for good measure, and then drizzle one teaspoon of honey over each peach half.

Step 5: Bake to Perfection

Slide the baking sheet into your preheated oven and bake for 20 minutes. You’re looking for the peaches to become tender, the honey to be bubbly, and the pecans to be lightly toasted. Once they are done, carefully remove them from the oven. Let them cool for just a few minutes before serving, as they will be very hot. Enjoy!

How To Serve Baked Peaches

Serving these baked peaches is half the fun, as their simple elegance allows for so many wonderful pairings. The warm, tender fruit with its jammy cherry center is a delight on its own, but adding a little something extra can take it to a whole new level of deliciousness. The goal is to complement the warm, spiced fruit with something cool, creamy, or crunchy.

The most classic and, let’s be honest, most perfect way to serve them is warm from the oven with a generous scoop of vanilla bean ice cream. The cool, creamy ice cream slowly melts into the warm peach and mingles with the syrupy juices. It creates a heavenly combination of hot and cold that is simply irresistible. A dollop of fresh, lightly sweetened whipped cream is another fantastic option, adding a light, airy contrast.

If you want to get a little more creative, here are a few of my favorite ways to present these beauties:

• With Creamy Cheeses: For a more sophisticated dessert or even as part of a cheese course, serve the baked peaches with a spoonful of mascarpone cheese, crème fraîche, or even a soft goat cheese. The slight tang of the cheese is a wonderful counterpoint to the sweet fruit.
• Breakfast and Brunch Star: Who says dessert is just for after dinner? These baked peaches are incredible served over a bowl of thick Greek yogurt or oatmeal for a luxurious breakfast. The warm fruit and pecan topping turn a simple morning meal into a special treat.
• Garnishes for a Finishing Touch: A little garnish can make the dish look even more beautiful. Consider a sprig of fresh mint for a pop of color and fresh aroma, or an extra drizzle of honey just before serving. A light dusting of powdered sugar can also add a touch of elegance.

No matter how you choose to serve them, I recommend placing two peach halves in a shallow bowl for each person. This helps contain all those delicious juices that you won’t want to miss. Just be sure to have a spoon ready to scoop up every last drop.

How To Store & Reuse Baked Peaches Leftovers

While these baked peaches are best enjoyed warm and fresh from the oven, they also make for wonderful leftovers. Sometimes I’ll even make an extra batch on purpose just so I have some for the next day. Storing them properly is key to making sure they stay just as delicious as when you first made them.

Once the peaches have cooled completely to room temperature, you can store them. Place the leftover peach halves in a single layer in an airtight container. If you need to stack them, place a piece of parchment paper between the layers to prevent them from sticking together. They will keep well in the refrigerator for up to two days. After that, they can start to become a bit too soft, but they’ll still be tasty.

When you’re ready to enjoy them again, you can eat them cold straight from the fridge. They’re quite refreshing this way, especially over yogurt. If you prefer them warm, you can gently reheat them in the microwave for about 30 to 45 seconds or in a 350-degree oven for 5 to 10 minutes, until just warmed through.

Beyond simply reheating, here are a few creative ways to reuse your leftover baked peaches:

• Upgrade Your Breakfast: Chop up a leftover peach half and use it as a topping for pancakes, waffles, or French toast. It’s so much better than plain maple syrup.
• Blend into a Smoothie: For a truly decadent smoothie, blend a cold baked peach half with some Greek yogurt, a splash of milk, and a handful of ice. The spices and baked flavor add incredible depth.
• Create a Savory Topping: This might sound surprising, but chopped baked peaches make a fantastic topping for grilled pork chops or chicken. The sweet and savory combination is a classic for a reason, and the work is already done for you.

Having these leftovers on hand feels like a little gift to your future self. It’s a simple way to bring a touch of summer sweetness to another meal with almost no extra effort.

Substitutions & Variations For Baked Peaches

One of the things I love most about a simple recipe like this is how easy it is to adapt and make your own. While the combination of peach, cherry, and pecan is a personal favorite, you can easily swap ingredients based on what you have on hand or your personal taste. Think of this recipe as a wonderful template for all sorts of baked fruit creations.

If you find yourself short on an ingredient or just feeling adventurous, here are some of my favorite substitutions and variations for these baked peaches. They are a great way to put your own unique spin on this classic dessert.

Here are a few ideas to get you started:

• Fruit Swaps: This method works beautifully with other stone fruits. Try using nectarines, plums, or apricots instead of peaches. You can also swap the cherries for other berries like raspberries or chopped strawberries for a different flavor profile.
• Nut Alternatives: If you don’t have pecans, chopped walnuts, slivered almonds, or even pistachios would be delicious. For a nut-free version, you can substitute the pecans with rolled oats or toasted pumpkin seeds for a similar crunchy texture.
• Spice it Up: Feel free to play with the spices. A pinch of ground ginger or cardamom would add a lovely warmth. A tiny bit of allspice would also complement the fruit beautifully.
• For the Adults: Add a splash of booze for a more grown-up dessert. A little drizzle of bourbon, dark rum, or an almond-flavored liqueur like Amaretto over the peaches before baking adds a wonderful depth of flavor.
• Dietary Adjustments: To make this recipe vegan, simply swap the honey for an equal amount of maple syrup or agave nectar. The taste will be slightly different but still absolutely delicious.

Don’t be afraid to experiment in the kitchen. The best recipes are often born from a little bit of creativity and a “what if” moment. Whether you stick to my original recipe or create your own version, I know you will love the results.

Baked Peaches with Cherries and Pecans

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These delicious baked peaches are baked with sweet cherries, pecans, cinnamon and nutmeg and honey. Then they're topped with baked brie cheese. SO good and a healthier option for dessert, too! Under 100 calories per serving.

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Ingredients

• 4 medium peaches
• 8 sweet cherries, stems removed and pitted
• 4 tbsp chopped pecans
• 1/4 tsp ground cinnamon, plus more for sprinkling
• 1/4 tsp ground nutmeg, plus more for sprinkling
• 8 1/2 tsp raw honey

Instructions

1. Preheat your oven to 350 degrees.
2. Cut each cherry into four quarters.
3. Combine the pecans, nutmeg and cinnamon. Mix well.
4. Halve each peach and remove the pit. This will be a little tricky because sometimes the peaches don't want to split apart. I cut around the peach and then try to split from the top. Then I remove the pit with either a spoon or a cookie scoop. A melon baller would work, too.
5. Place the peach halves on a large baking sheet, inside facing up. place four cherry quarters in the cavity of the peaches where the pits were. Sprinkle each peach with 1/2 tbsp of chopped pecan mixture. Then sprinkle each peach with a little more cinnamon and nutmeg. Drizzle each peach with 1 tsp of honey.
6. Bake the peaches for 20 minutes. Once done baking, remove from the oven and cool for a few minutes before serving.
7. Store in an airtight container in your refrigerator for up to 2 days.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 81 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 2g Sugar: 14g Sugar Alcohols: 0g Protein: 1g

5 FAQs About Baked Peaches

Here are some straightforward answers to the most common questions I receive about this baked peaches recipe.

What are the best types of peaches for baked peaches?

This is an excellent question because the type of peach you choose can make a big difference in both the preparation and the final result. The most important distinction is between freestone and clingstone peaches. Freestone peaches are ideal for this recipe. As the name suggests, the pit “freely” separates from the flesh, making it incredibly easy to halve the peach and remove the pit cleanly. You can usually find freestone varieties in mid to late summer.

Clingstone peaches, which are common early in the season, have flesh that “clings” tightly to the pit. While delicious, they can be a real challenge to halve and pit neatly for a dish like this. In terms of specific varieties, look for Elberta, Red Haven, or O’Henry peaches if you can find them. The most important factor, however, is ripeness. You want a peach that is fragrant and gives slightly when you gently press it, but is still firm. An overripe peach will turn to mush in the oven, while an underripe one will be hard and lack sweetness.

Can I make these baked peaches ahead of time?

Yes, you can certainly prepare these baked peaches ahead of time, which makes them a fantastic dessert for entertaining. There are two ways to do this. You can either fully bake them ahead of time or just do the prep work. If you bake them completely, let them cool and store them in an airtight container in the refrigerator for up to two days. You can serve them cold or chilled, or you can reheat them in a 350-degree oven for about 10 minutes until warmed through. They won’t be quite as perfect as when they are fresh from the oven, but they will still be delicious.

My preferred method is to do all the prep work in advance. You can halve and pit the peaches, mix your pecan topping, and quarter your cherries. To prevent the cut peaches from browning, you can brush them lightly with lemon juice. Store the prepped peaches and the topping in separate airtight containers in the fridge for up to 24 hours. When you’re ready for dessert, just assemble them on the baking sheet and bake as directed. This gives you that fresh-from-the-oven experience without any last-minute stress.

My baked peaches came out mushy. What did I do wrong?

Ah, the mushy peach problem. It’s a common issue, and it almost always comes down to one of two things: the ripeness of your fruit or the baking time. The most likely culprit is that your peaches were a bit too ripe to begin with. For baking, you need peaches that are ripe enough to be sweet and flavorful but still have a firm structure to hold up to the heat of the oven. If you start with a peach that is already very soft and squishy, the heat will just cause it to break down completely.

The second possibility is that they were simply overbaked. Twenty minutes is usually the sweet spot for medium-sized, perfectly ripe peaches. If your peaches are on the smaller side or were very ripe, they may need less time. Keep an eye on them while they bake. You’re looking for them to be tender enough to be easily pierced with a fork, but not falling apart. It’s better to err on the side of slightly underbaking them, as they will continue to soften a bit as they cool.

Can I make these baked peaches on the grill?

Absolutely! Making baked peaches on the grill is a wonderful way to enjoy this dessert during a summer cookout, and it adds a fantastic, smoky flavor. The process is very similar. Prepare the peaches exactly as you would for the oven. You will want to grill them over indirect heat to prevent the bottoms from burning before the tops are cooked. Preheat your grill to a medium heat, around 350-400 degrees Fahrenheit.

You can place the peach halves directly on the grill grates over the indirect heat zone, or you can place them on a piece of heavy-duty aluminum foil or in a grill-safe pan. Close the lid and let them cook for about 15-20 minutes. The cooking time might be a little faster than in the oven, so check on them periodically. They are done when the peaches are tender and the topping is golden. Grilling gives them a beautiful char and a subtle smokiness that is just divine with the sweet fruit.

What if I don’t have fresh cherries for these baked peaches?

No fresh cherries? No problem at all. While fresh, in-season cherries are my first choice, you have several great alternatives. You can use frozen sweet cherries. Just let them thaw completely and pat them dry with a paper towel to remove any excess moisture before chopping and adding them to the peaches. The texture will be a little softer, but the flavor will still be wonderful.

If you don’t have cherries at all, you can use other berries. Fresh raspberries would be a fantastic substitute, adding a lovely tartness. Blueberries would also work well. You could even use a small dollop of a high-quality cherry or raspberry jam in the cavity of each peach before adding the pecan topping. This will give you that concentrated fruit flavor you’re looking for. The recipe is very forgiving, so feel free to use what you have available.

Try These Recipes Next

If you loved making these cherry-stuffed baked peaches, I think you’ll enjoy these other peachy keen recipes from my kitchen.

• Best Ever Fresh Peach Buckle: A wonderfully moist, cake-like dessert that is loaded with fresh peaches and topped with a delicious crumbly streusel.
• Blueberry Peach Coconut Crisp: This recipe combines two of summer’s best fruits, peaches and blueberries, under a crunchy coconut and oat topping.
• Easy Honey Baked Peaches: If you’re looking for the original, super simple version of this recipe, this is it. It’s a classic for a reason.

I hope these recipes bring as much joy to your table as they do to mine.