Stuffed Peaches

Got some summer peaches you want to turn into something special? We took a classic peach crisp topping and baked it right inside the peaches! These ripe, fresh peaches are loaded with a tasty brown sugar cinnamon pecan streusel and baked until they’re juicy, golden, and bubbling with flavor. Serve them warm with a big scoop of vanilla ice cream for that perfect finish!

I first shared this yummy recipe almost three years ago, and honestly, it’s still one of my absolute favorite peach desserts. I thought it was about time to refresh the photos and remind everyone just how delightful these stuffed peaches really are!

The best part? This recipe is super flexible — easily scaled down for two people or doubled, even tripled for a crowd with no fuss.

These fresh peaches are loaded with a brown sugar cinnamon pecan streusel and baked until they’re juicy and golden brown. They’re perfect served warm with vanilla ice cream on top!

5 from 5 votes

Summer peaches only shine for a short time, so why not make the most of them? This recipe takes each luscious peach half and turns it into a little show-stopping dessert. You start with ripe but firm peaches, hollow out the center, then fill them with a buttery, brown sugar cinnamon oat and pecan streusel. When baked, you get tender, juicy peaches topped with a crisp, crunchy streusel that’s downright irresistible—especially when topped with vanilla ice cream.

Here, you’ll find a straightforward ingredient list filled with everyday pantry staples, easy-to-follow step-by-step instructions for either a regular oven or an air fryer, plus helpful photos that make it hard to mess this up. I’ve also shared my best tips for picking the perfect peaches and how to nail the streusel texture. This recipe scales effortlessly for two or a bunch of guests, and I’ve included storage, reheating advice, and swap ideas to make it your own.

Quick to throw together but impressive on the plate, these streusel-stuffed peaches are a no-fuss way to celebrate summer’s finest fruit.

Why This Dessert Shines

This recipe is a total winner because it takes simple summer peaches and transforms them into an easy, impressive dessert; if you’d prefer a chilled, no-bake option, try my No Bake Peaches and Cream Cheesecake. Roasting these sweet peaches with a brown sugar, oat, and pecan streusel creates an irresistible balance of juicy softness, crunchy buttery topping, and warm cinnamon-spiced goodness. Plus, it’s fast to prep, easy to adjust for any size crowd, works perfectly in both an oven and air fryer, and looks stunning when paired with creamy vanilla ice cream. It’s my go-to for weeknight desserts or casual get-togethers. For a cozy, crowd-pleasing alternative with cobbler vibes, check out Peach Cobbler Pound Cake with Bourbon Glaze.

Ingredients and Optional Mix-Ins

• 2 large or 3 medium ripe-firm peaches, halved and pitted
• 2 tablespoons all-purpose flour
• 3 tablespoons brown sugar
• 1 tablespoon granulated sugar
• ⅛ teaspoon cinnamon
• ⅛ teaspoon salt
• 2-3 tablespoons chopped pecans, optional
• ¼ cup oats, quick cooking or regular
• 2 tablespoons chilled butter, cut into small pieces
• vanilla ice cream, for serving

Assemble, Fill, and Bake

1. If using a conventional oven, preheat oven to 350°F and lightly butter a baking dish.
2. Halve peaches and remove pits.
3. Use a melon baller to scoop out peach centers, leaving enough flesh so the halves stay sturdy.
4. In a bowl, mix the flour, brown sugar, granulated sugar, cinnamon, salt, chopped pecans, and oats.
5. Add chilled diced butter to the dry mixture and rub with your fingers (or use a stand mixer with the paddle) until crumbly and butter pieces are pea-sized or smaller.
6. Spoon the streusel into each peach half and press gently to pack.
7. For air fryer: place stuffed peaches cut side up in the air fryer basket, set to 350°F, and cook 5–15 minutes, checking at 5 minutes, until topping is lightly browned and peaches are tender.

8. For oven: arrange stuffed peaches cut side up in the buttered baking dish and bake 35–45 minutes until streusel is golden and peaches are soft but hold their shape.

   

9. Let the peaches cool slightly before handling.

Pro Tips for Perfect Peaches

• Pick ripe but firm peaches — they should give a little when you press gently but still hold their shape nicely when baking.
• Use a melon baller to scoop out the center, but leave enough peach around so the halves stay stable and don’t collapse during baking.
• Keep the butter chilled and cut small before rubbing it into the dry ingredients — this makes the streusel extra crumbly and tender.
• Fill the cavities with streusel, but don’t pack it too tightly. If you have extra, sprinkle it on top for even more crunch.
• When air frying, start checking peaches at 5 minutes to avoid overcooking. Oven times vary based on the size and ripeness of peaches; they should be soft but still hold together.
• Arrange peaches cut side up in a baking dish to catch juices and keep the bottoms from getting soggy. Placing foil under the dish helps with easy cleanup.

Flavor Swaps and Add-Ins

• Switch pecans for walnuts, almonds, or hazelnuts (they’re lovely in this Hazelnut and Strawberry Galette). Or skip nuts entirely for a nut-free version.
• Use nectarines if you like a slightly firmer texture and smoother skin.
• Add a pinch of nutmeg or ginger to the streusel for a little extra warmth and spice.
• Replace oats with extra flour or finely chopped granola to change up the crumb texture (see how a buttery crumble works in these Honey-Glazed Peach Crumble Bars).
• A splash of bourbon or vanilla added to the streusel amps up the flavor beautifully (totally optional).
• Swap out ice cream for caramel sauce, toasted coconut, or a dollop of mascarpone for a different twist.

Storing, Freezing, and Reheating

Here’s how to keep your stuffed peaches fresh and tasty:

• Store leftover baked peaches (without ice cream) in an airtight container in the fridge for up to 3 days.
• To reheat, pop them in the oven at 300°F for 8–12 minutes or air fryer at 325°F for 3–6 minutes until warmed and the topping crisps up again. The microwave is quicker but can soften the crunchy topping.
• You can freeze baked peaches, but they’ll get a bit softer. Freeze them flat on a tray first, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
• Make ahead by prepping the streusel up to 3 days in advance (store in fridge) or freeze for longer. You can also fill the peaches ahead of time and keep them chilled for a few hours before baking — just bake a few minutes longer if baking from cold.

Common Questions Answered

• Can I use canned peaches? I don’t recommend it since canned peaches are too soft and watery to hold together well for this recipe. Fresh ripe-firm peaches work best. If you’re craving another peach dessert, try Croatian peach cookies (Breskvice).
• Do I need to peel the peaches? Nope! The skin helps keep the peach together when baked, so leave it on unless you really prefer peeled peaches.
• How will I know when the peaches are done? The streusel topping should be lightly browned and crisp, and the peach flesh soft when you gently press it, yet still holding its shape. Keep in mind baking times vary depending on size and how ripe the peaches are.
• Is there a vegan option? Absolutely! Just swap the butter for a plant-based version or chilled coconut oil, and serve with your favorite dairy-free ice cream. For another fruit-forward plant-based bake, see Vegan Rhubarb Crumble (gluten-free).
• Can I double or halve the recipe? Totally. This recipe scales really well — just arrange peaches cut-side-up and adjust baking time slightly if making a bigger batch.
• What if my peaches are really juicy? For very juicy peaches, pack the streusel tightly into the cavity to soak up some of those extra juices. You can also sprinkle in a tiny pinch (¼ to ½ teaspoon) of flour or cornstarch inside the peach cavity to help thicken things up.