Quick and easy roasted peaches made with fresh, ripe fruit and a light brush of maple syrup — ready in about 15 minutes. This is a simple, delicious way to use up soft peaches at peak season.
After exploring oven-roasted vegetables from asparagus and carrots to beets and brussels sprouts, roasting fruit felt like the natural next step. Peaches are especially wonderful right now, so I experimented — and the results were simple and delicious.
This roasted peaches recipe is fast, requires minimal ingredients, and enhances the natural sweetness of ripe peaches. They pair beautifully with savory dishes or desserts.
These peaches roast at 425°F — the same temperature used for many roasted mains and sides — so you can often roast them alongside roasted chicken or root vegetables. Serve warm over ice cream, yogurt with granola, pancakes, French toast, oatmeal, or add them to salads.
Why You’ll Love This Recipe
- Fast and Easy — No need to peel the peaches. Sliced peaches roast in about 15 minutes; peach halves take a little longer. Instructions for both methods are provided.
- Minimal Ingredients — Only ripe peaches and a small amount of pure maple syrup. You can skip the syrup if your peaches are very sweet.
- Kid-Friendly — Roasting softens the skin and concentrates the fruit’s sweetness, making it appealing to kids and adults alike.
- Healthier Option — A light brush of maple syrup adds sweetness without needing butter, brown sugar, or oil, keeping the dessert simple and lighter.
Ingredient Notes
- Fresh Peaches — Choose very ripe peaches for maximum sweetness. Leaving the skin on helps the fruit hold its shape while roasting.
- Maple Syrup — Use pure maple syrup and apply sparingly. A light brush is all that’s needed to enhance flavor.
Step-by-Step Instructions
Summary of the process — see the recipe card below for exact measurements and full details.
- Preheat oven to 425°F (220°C).
- Halve peaches, remove pits, and slice. Arrange slices in a single layer on a lined or greased sheet pan. Lightly brush with maple syrup and roast for 15 minutes.
Recipe Variations
- Cinnamon — Sprinkle ground cinnamon over the slices or halves before roasting for warm spice notes.
- Granola — Fill peach half centers with granola or sprinkle granola over slices for a cobbler-like crunch.
- Pumpkin Seeds — Add pumpkin seeds to the center of peach halves or scatter on top of slices for texture and a savory contrast.
- Roasted Halves — For peach halves, place skin-side down, brush with maple syrup, and roast at 425°F for approximately 25 minutes.
Helpful Tips
- Line the pan with parchment paper for easy cleanup.
- If peaches are slightly underripe, leave them at room temperature for a day or two to ripen before roasting.
- Clingstone peaches are easier to cut if you plan to halve them for serving or filling.
- Do not pour syrup directly onto the fruit. Pour a small amount into a dish and use a brush to glaze each piece lightly.
- Peach halves need more time than slices. Roast halves skin-side down and check at 20–25 minutes depending on ripeness.
- Cool roasted peaches to room temperature before refrigerating in an airtight container.
- If desired, add a small squeeze of fresh lemon or lime for brightness, but it’s optional.
- Olive oil is unnecessary for roasting peaches; the syrup and natural juices are sufficient.
Dietitian Tip
As a dietitian and parent, I often rely on fruit’s natural sweetness to make snacks and desserts more appealing. Leaving the skin on boosts fiber and nutrients, and a gentle glaze of maple syrup makes the peaches sweet enough for kids without adding excess sugar.
Questions You May Have
You can peel them, but it’s not necessary. For this recipe the skin helps the peaches hold their shape while roasting, so I recommend leaving it on unless you need peeled fruit for a specific purpose.
Yes. Use a lower temperature and the lowest rack to avoid burning. A good starting point is 350°F for about 10 minutes, depending on your air fryer and peach ripeness.
They’re versatile — add roasted peaches to salads with cheese, or use them as a topping for pancakes, yogurt, waffles, oatmeal, cottage cheese, or ice cream.
Related Recipes
- Roasted Pork Tenderloin
- Roasted Beets in Foil
- Roasted Broccoli in Air Fryer
- Roasted Sweet Potatoes in Air Fryer
More Easy Recipes
- Easy Air Fryer Cod (3-Ingredients!)
- Quick Tuna and Chickpea Salad (High-Protein Lunch)
- Simple Egg Salad with Greek Yogurt (No Mayo)
- Green Goddess Salad with Green Goddess Dressing (Homemade)
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📖 Recipe
Roasted Peaches
Kristi
Pin Recipe
Equipment
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1 baking sheet
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1 basting brush
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1 paring knife
Ingredients
- 4 peaches Use very ripe freestone peaches, washed well. Leave the skins on.
- 1½ teaspoon maple syrup pure maple syrup
Instructions
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Preheat oven to 425°F (220°C).
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Line or lightly grease a baking sheet or dish.
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Halve each peach, remove the pit and stem.4 peaches
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Slice the halves and arrange slices in a single layer on the baking sheet. To save time, you can slice directly over the pan and spread slices as you go. (If roasting halves, skip slicing and see notes.)
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Pour maple syrup into a small dish and use a basting brush to lightly coat the top and sides of each peach slice.1½ teaspoon maple syrup
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Optional: sprinkle granola or pumpkin seeds on some slices for texture.
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Roast in the preheated oven at 425°F for 15 minutes, until tender and slightly caramelized.
Notes
- Line the baking dish with parchment paper to make cleanup easy.
- If peaches are not fully ripe, leave them at room temperature for a day or two to ripen before roasting.
- Do not pour syrup directly on the peaches. Use a small bowl and a brush to apply a light layer of maple syrup.
- Roasting peach halves: place skin-side down, brush all over with maple syrup, and roast 20–25 minutes. Optionally fill centers with granola before roasting.
- Store cooled leftovers in an airtight container in the refrigerator.
- Air fryer method: place the rack low, set to 350°F, and cook about 10 minutes depending on size and ripeness.
*Nutrition information is an estimate and will vary based on ingredients and portion sizes used.