Baked Peaches are a late summer tradition and this version, with sour cream and pistachios, is a luxe treat. The sweet ripe peaches are topped with a layer of rich and tangy sour cream and then sprinkled with a generous brown sugar, pistachio, and cinnamon topping. The peaches soften with baking and the aroma of peaches, pistachios, and cinnamon is intoxicating in the best way. Only five ingredients stand between you and this delicious dessert!
When peach season comes around, we love to go to a local farm and pick our own bundle of peaches. The season is short and they go fast, but it's nice to have an abundance for eating them in both sweet and savory ways. Many of them get snacked on, but we also add local peaches to salsas, salads, and sandwiches. This recipe shakes things up and bakes them, enhancing their supple and juicy texture and bringing out their natural sweetness.
If you prefer a dessert with fresh peaches and a no-bake preparation, try this Peach Angel Food Cake Trifle!
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Ingredients
I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Peaches - Choose 4 ripe peaches that are similar in size. Freestone peaches will make prep easier. This means that when you split them in half, the peach flesh easily detaches from the peach pit.
- Pistachios - We purchase pistachios that are already shelled from Costco. Choose unsalted pistachios if you can find them.
- Brown Sugar - Brown sugar has a great depth of flavor thanks to the molasses. It adds a caramelized sweetness to the peaches.
- Cinnamon - Just a touch of cinnamon adds a subtle spice that works well with the pistachios and brown sugar.
- Sour Cream - Use full fat sour cream for the best results. It will thicken with baking and provides a rich tang that contrasts well with the sweet peaches.
Instructions
Preheat the oven to 375°F and spray a baking dish with cooking spray or spread it with melted butter.
Chop or crush the pistachios until they are in small pieces. A meat mallet makes quick work of this step and the nuts don't slip away as easily as using a knife. A rolling pin can work well, too.
Add the pistachios, brown sugar, and cinnamon to a medium bowl.
Mix the pistachio topping together well using a whisk, spoon, or your fingers. The mixture will have a sandy texture when well blended.
Wash and gently pat dry your peaches. Slice them in half vertically and remove the pits. Slice a small circle from the outside curve of the peach halves so that they sit flat in the pan.
Lay out the peaches in the pan in a single layer.
Add a generous tablespoon of sour cream to each peach half and spread it out towards the edges of each peach.
Sprinkle the pistachio mixture generously over the top of the sour cream. Depending on the size of your peaches, you may have a bit of pistachio mixture left over. Check out the section below for some good ways to use this up.
Bake the peaches for 20-25 minutes until the topping is golden brown and the peaches are tender. Allow them to cool for a few minutes before serving.
Extra Pistachio Topping? Lucky You!
If you have some of the pistachio topping left over after sprinkling it over the peaches, there are plenty of ways to use it. We wrote the recipe so that no peach would have a skimpy topping! Use any extra to sprinkle over fruit and yogurt, as an ice cream topping, or on top of toast with cottage cheese. Stir it into oatmeal or sprinkle it on top of a latte at breakfast!
Substitutions and Variations
The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!
- Use Greek Yogurt - If you want to swap sour cream for another dairy treat, try Greek yogurt or mascarpone cheese. Greek yogurt will bake up more similarly to sour cream. Mascarpone will turn melty and luscious in the oven. Both are delicious options.
- Baked Nectarines - If nectarines are what looks good at the market, use those in place of the peaches. Prepare them in the same way as the peaches.
- Change the Nuts - Pistachios are delicious in this recipe, but pecans or walnuts will work as a variation.
Serving Suggestions
Allow the peaches to cool a bit in the pan before serving them warm. Scoop up one or two halves in a bowl. If any juices have accumulated in the baking dish, spoon those over the peaches. They are delicious as-is, but you can also serve them with ice cream.
Make This Recipe Kid Friendly
Baked peaches are likely to be a hit with the kids. This is a great recipe for bringing the kids into the kitchen to help out with the preparation. They can crush the pistachios, spread the sour cream, and sprinkle the brown sugar mixture. They'll enjoy presenting a dessert to the family that they helped make!
Storage
Store any leftovers in an airtight container in the refrigerator. The peaches tend to release a lot of moisture after storing, but the syrupy sauce is delicious! To reheat the peaches, add them back to a baking dish and warm them in the oven at 250°F for 20 minutes. You can also microwave them, but be careful they can get hot really quickly.
FAQ
Peeling the peaches is entirely optional and depends on your personal preference. I love to keep the peels on for the extra color. Keeping the peaches in their skin also helps them stay together better when baking.
Redhaven peaches are one of the most popular here in Michigan. Flamin' Fury, Cresthaven, or Autumn Star are also tasty freestone peaches available in August and into September here in the Midwest.
If you want a heartier topping to your baked peaches, you can add ½ cup of rolled oats or flour and 2 tablespoons of melted butter to the brown sugar, pistachio, and cinnamon mixture. I prefer to keep these baked peaches gluten free, sticking to the recipe as written.
More Peach Recipes
Peaches can elevate a variety of recipes, from savory main dishes to salads to beverages. Here are some great peach recipes to try next:
Sweet Breakfast Ideas
Leftover baked peaches make an extraordinary breakfast option. Serve them on toast, over oatmeal, or just straight from the fridge! Check out these sweet breakfast recipes for more breakfast inspiration:
Try It and Share
I hope you try these Baked Peaches with Sour Cream and Pistachios and enjoy the recipe as much as we do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Recipe
Baked Peaches with Sour Cream and Pistachios
Ingredients
- 4 peaches
- ½ cup shelled pistachios (about 2.5 ounces)
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¾ cup sour cream (or whole milk Greek yogurt)
Instructions
- Preheat the oven to 375°F and spray a baking dish with cooking spray.
- Chop the pistachios into small pieces. Alternatively, crush them using a mallet or rolling pin.
- Add the pistachios to the brown sugar and cinnamon in a medium bowl. Mix everything together well until it is a sandy texture. Set this aside.
- Wash and gently pat the peaches dry. Halve the peaches and remove the pit. Cut a small disk from the curved side of each peach half so that it will sit flat in the baking dish.
- Lay out the peaches in a single layer on the baking dish. Add a generous tablespoon of sour cream to each half, spreading it out to the edges of the peaches.
- Divide the brown sugar mixture among the peaches, covering the sour cream. You may have a bit extra, depending on the size of your peaches.
- Bake the peaches for 20-25 minutes, until the peaches are soft and the topping is golden. Serve warm.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Cassie Waltman says
These are a hit for both dessert and breakfast the next morning!