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Desserts

Baked Stuffed Peaches with Almond Filling

Ripe peach halves filled with a buttery almond and cinnamon filling and baked until soft and caramelized, served warm with cream.

Why you'll love Baked Stuffed Peaches with Almond Filling

Pesche ripiene, stuffed peaches, are a summer dessert from northern Italy, where the hollow of each peach half is filled with a rich almond paste and baked until the fruit turns soft and jammy. Traditional versions use crushed amaretti cookies; this filling is almond flour, butter, egg yolk, cinnamon, and a little allulose, which bakes into a golden, crumbly, marzipan-like topping.

Ripe but firm peaches are the key. They should give slightly when pressed but hold their shape in the oven, so the halves soften and caramelize at the edges without collapsing. A splash of water in the dish keeps them from sticking and creates a little syrup from the peaches' own juices.

Serve them warm with a spoonful of heavy cream or whole-milk Greek yogurt.

Quick overview: This Baked Stuffed Peaches with Almond Filling takes 15 min of hands-on time and about 45 min in all and makes 4 servings, each 2 peach halves. You'll need a baking dish.

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Baked peach halves with almond filling and a drizzle of cream
Prep 15 minCook 30 minTotal 45 minServes 4Serving 2 peach halvesYou'll need Baking dish

Ingredients

  • 4 ripe but firm peaches, halved and pitted
  • 1/2 cup almond flour
  • 2 tbsp butter, softened, plus more for the dish
  • 1 large egg yolk
  • 1 1/2 tbsp allulose Label: allulose, and nothing else
  • 1/2 tsp ground cinnamon
  • 1/2 tsp finely grated lemon zest
  • a pinch of fine sea salt
  • 2 tbsp sliced almonds
  • 1/4 cup heavy cream, to serve Label: cream, with no gums or carrageenan

Instructions

  1. Heat the oven: Heat the oven to 375°F (190°C) and butter a baking dish that holds the peach halves snugly.
  2. Hollow the peaches: Use a small spoon to scoop a little flesh from the center of each peach half to make room for the filling. Chop the scooped flesh.
  3. Make the filling: Mix the almond flour, softened butter, egg yolk, allulose, cinnamon, lemon zest, salt, and the chopped peach flesh into a thick paste.
  4. Fill: Set the peaches cut side up in the dish, mound the filling into each, and press a few sliced almonds on top. Add 3 tablespoons of water to the dish.
  5. Bake: Bake for 25 to 30 minutes, until the peaches are soft and the filling is golden.
  6. Serve: Serve warm with the pan juices and a drizzle of cream.

Storage and leftovers

Refrigerate leftovers for up to 3 days.

Warm them at 325°F (165°C) for 10 minutes, or eat them cold with yogurt for breakfast.

Variations

  • Nectarines: Use nectarines, which need no peeling.
  • Apricots: Use apricot halves and bake 20 minutes.
  • Pistachio: Use ground pistachios in place of half the almond flour.
  • With yogurt: Serve with whole-milk Greek yogurt in place of the cream.

Notes and tips

  • Choose ripe but firm peaches: They soften without falling apart.
  • Freestone peaches: Freestone peaches release their pits easily.
  • Use the scooped flesh: It keeps the filling moist and peachy.
  • Add water to the dish: It keeps the peaches from sticking.

Nutrition and mindful eating

  • Peaches are on the low-glycemic list and bring vitamin C, fiber, and natural sweetness.
  • Almond flour and almonds bring healthy fat, protein, and vitamin E, which pair with the fruit.
  • Butter and cream are the real fats that make this dessert satisfying.
  • Cinnamon and lemon zest add warmth and brightness with no extra sweetener.
  • As you eat, notice the warm, soft fruit and the golden almond filling, and pay attention to how naturally sweet a ripe peach is.

Frequently asked questions

Have a question about this Baked Stuffed Peaches with Almond Filling? Start here, with the questions people ask most.

Do I need to peel the peaches?

No. The skin softens as it bakes.

Can I use canned peaches?

Use fresh or frozen peaches without syrup. Canned peaches in syrup carry added sugar.

What are amaretti?

Italian almond cookies, traditionally crushed into the filling. Almond flour gives the same almond flavor.

Can I make them ahead?

Fill them up to 4 hours ahead and refrigerate, then bake.

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Tags: Desserts, Italian