There is nothing quite like the warm perfume of roasted stone fruit filling your kitchen as the sugar in the peach caramelizes and the ricotta browns ever so gently Almond Ricotta Peaches (Baked) taste like late-summer afternoons, soft and juicy with a creamy, slightly nutty filling that melts on your tongue.
This is the sort of classic comfort food that chooses you back when you need something simple and soothing for a family gathering. It’s gentle enough for a crowd that includes grandparents and grandchildren, yet special enough to sit at the head of the table after a bowl of soup or a relaxed roast. If you want to offer another almond-forward treat alongside it, consider pairing with an almond lemon ricotta cake for contrast; I keep a recipe for a lemony ricotta cake handy when I’m planning a full dessert spread almond lemon ricotta cake.
This version is simple and truly foolproof, made with pantry-friendly ingredients and a handful of fresh peaches. You don’t need fancy equipment. The most comforting part is how quickly the kitchen fills with a warm, sweet scent that brings people to the table, and how the filling gets gently golden while the peach softens just right.
Why this recipe works
This recipe thrives because of the contrast in textures and the forgiving nature of its ingredients. The peaches give you warm, tender fruit that still holds a little structure after baking. The ricotta filling adds creaminess without being heavy, and the almond flour gives a subtle nuttiness and slightly grainy texture that feels homey and satisfying. When you bake them, the ricotta warms and sets just enough to hold its shape while remaining smooth, offering a pleasant counterpoint to the juicy peach. The cinnamon and vanilla thread through the filling, tying the flavors together without stealing the spotlight from the fruit.
Ease of cooking is another reason this dish becomes a go-to. You only need a bowl, a spoon, and a baking dish. Cutting peaches in half and scooping the filling in is as meditative as it is quick. The recipe doesn’t demand precise timing peaches can be a little firmer or softer and still turn out lovely which makes it approachable for home cooks who want dependable results. The almond flour soaks up a bit of moisture during baking, creating a gentle, almost streusel-like top when combined with the ricotta and sweetener. Chopped almonds on top, if you choose them, add a crunch that contrasts beautifully with everything else.
Each ingredient plays a clear role. Ricotta brings moisture and mild tang that keeps the dessert from feeling cloying. Almond flour lends a whisper of richness that brightens the ricotta and pairs naturally with peaches. Honey or maple syrup keeps the dish naturally sweet and adds depth honey gives floral notes, maple syrup brings a warm, autumnal flavor. Vanilla and cinnamon are little anchors of warmth and familiarity. Together they produce a dessert that’s tender, gently sweet, and textured in just the right way to feel comforting rather than fussy. That’s why Almond Ricotta Peaches (Baked) can become a family favorite very quickly.
How to prepare Almond Ricotta Peaches (Baked)
Start by gathering everything on the counter so nothing surprises you mid-bake. When you mix the ricotta with almond flour and sweetener, you’ll feel the transformation from separate ingredients into a creamy filling be sure to mix until smooth. Spoon it into the peach halves, and the most satisfying part is that little moment when peaches look like tiny open cups filled with sunshine. It’s a gentle, hands-on step that feels homelike, and kids often love helping to fill the fruit.
Use a shallow baking dish so the peaches sit comfortably without crowding. Pop the dish into a preheated oven and take a moment to tidy up the counter while the kitchen fills with that brilliant, warm aroma. When they come out, let the peaches cool for a few minutes so the filling settles. The simple, direct steps make this dessert approachable for anyone; no special skills are needed and the small hands-on time makes it ideal for busy afternoons when you want something sweet without a long fuss.
Ingredients
- 4 ripe peaches
- 1 cup ricotta cheese
- 1/2 cup almond flour
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Chopped almonds for topping (optional)
- Fresh mint for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C).
Cut each peach in half. Remove the pits.
Place the peach halves cut side up in a baking dish.
In a bowl, add the ricotta cheese.
Add the almond flour to the bowl.
Add the honey or maple syrup, the vanilla extract, and the cinnamon.
Mix until smooth.
Spoon the ricotta mixture into the center of each peach half.
If desired, sprinkle chopped almonds on top of the filled peaches.
Bake in the preheated oven for 20 to 25 minutes.
Bake until the peaches are soft and the tops are slightly golden.
Remove from the oven and let the peaches cool slightly.
Garnish each peach with fresh mint before serving.
Best ways to enjoy it
This dessert plays well with a few simple sides that keep the focus on comfort. Try serving it with:
- A scoop of vanilla ice cream or mascarpone for a creamy contrast.
- A light bowl of mixed greens or a simple green salad to balance sweetness.
- A slice of crusty bread or a buttery biscuit for people who like a little extra texture.
For drinks, a cool herbal iced tea, a lightly sweetened Moscato, or a hot cup of black tea or coffee are all lovely companions. If you’d like an almond-themed pairing for a tea-time spread, offering a small plate of almond ricotta chocolate chip cookies complements the flavors and adds a playful crunch almond ricotta chocolate chip cookies.
How to keep leftovers
Store any cooled peaches in an airtight container in the refrigerator. They’ll stay good for up to 3 days; after that the texture softens more and they lose their fresh brightness. You can freeze them for longer storage: place the baked peaches on a tray to freeze individually until solid, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator.
To reheat, warm gently in a preheated 325°F oven for 8–10 minutes, or microwave single portions for 20–30 seconds until warmed through. If frozen, let them come to refrigerator temperature before reheating to avoid overcooking the flesh. Spoon any juices back over the peach before serving to keep things glossy and moist.
Helpful tips
Choose the right peaches. Look for peaches that are fragrant and yield slightly to gentle pressure. If they’re rock-hard, bring them to room temperature to ripen for a day or two. Overripe peaches can become mushy in the oven, so if yours are very soft, reduce the baking time slightly. If you must use firmer peaches, add a few extra minutes to the bake so the fruit softens through.
Don’t overfill the peach halves. Spoon the ricotta mixture just to the rim of each peach. If you heap it too high, the filling can spill over while baking and create a sticky mess on the pan. A neat, modest dollop keeps the presentation pretty and ensures even baking. If you like a crunchy top, press a few chopped almonds gently into the filling so they toast rather than falling off during cooking.
Balance moisture with almond flour. The almond flour helps absorb some of the peach’s juices as it bakes. If your ricotta feels very loose or watery, give it a gentle stir with the almond flour and let it rest for five minutes before filling; the flour will absorb extra moisture, making the filling hold its shape better. Conversely, if your filling seems unusually stiff, a teaspoon of milk or a touch more honey will bring it back to a smooth, spoonable consistency. Mix until smooth and taste a small bit so you can adjust sweetness or cinnamon to your family’s preference.
Extra little practices: use a light brush of melted butter or a drizzle of honey over the peach tops before baking for additional caramelization. And always let the peaches cool slightly on the counter so the filling firms just enough to hold together when plated. These small steps help avoid common pitfalls like runny filling or burnt edges while keeping the dessert warm and inviting.
Recipe variations
Make it nut-free: Replace almond flour with an equal amount of oat flour or finely ground graham cracker crumbs for a similar texture without nuts. Use sunflower seed butter for garnish if you want a crunch substitute.
Add berries: Scatter a few fresh raspberries or blueberries around the peaches in the baking dish to roast alongside them. The brief baking time softens berries and releases extra juices that pair wonderfully with the ricotta.
Citrus-honey glaze: Stir a teaspoon of lemon or orange zest into the ricotta and drizzle the peaches with a mixture of warmed honey and a squeeze of citrus juice before serving to brighten the flavors.
Frequently asked questions
Q: Can I use frozen peaches for Almond Ricotta Peaches (Baked)?
A: You can, but thaw them first and pat them dry. Frozen peaches hold more water, so draining excess juice helps prevent a soggy filling. Arrange them cut side up and watch the baking time, which may be a little shorter.
Q: Is ricotta the best cheese for this recipe?
A: Ricotta gives a light, creamy texture that pairs with fruit without overpowering it. Cottage cheese can be blended smooth as a substitute, but the flavor will be slightly tangier.
Q: Can I make the filling ahead of time?
A: Yes. Prepare the ricotta mixture and refrigerate it in an airtight container for up to 24 hours. Fill the peaches just before baking to keep the fruit looking fresh.
Q: How can I make this less sweet for a weekday treat?
A: Use less honey or maple syrup, or omit it entirely and rely on the natural sweetness of ripe peaches. A light dusting of cinnamon is often enough to make the dessert feel special without adding much sugar.
Conclusion
If you want an almond-forward spread to echo these flavors, this honey almond ricotta idea pairs beautifully with fresh fruit and baked peaches; see one inspiration at Honey Almond Ricotta Spread with Peaches. Keep this recipe in your repertoire for warm afternoons and friendly suppers Almond Ricotta Peaches (Baked) are simple, comforting, and full of the kind of flavor that makes people come back for seconds.
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Almond Ricotta Peaches (Baked)
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting dessert featuring baked peaches filled with a creamy almond ricotta mixture, perfect for any family gathering.
Ingredients
- 4 ripe peaches
- 1 cup ricotta cheese
- 1/2 cup almond flour
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Chopped almonds for topping (optional)
- Fresh mint for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut each peach in half and remove the pits.
- Place the peach halves cut side up in a baking dish.
- In a bowl, add the ricotta cheese.
- Add the almond flour to the bowl.
- Add the honey or maple syrup, vanilla extract, and cinnamon.
- Mix until smooth.
- Spoon the ricotta mixture into the center of each peach half.
- If desired, sprinkle chopped almonds on top of the filled peaches.
- Bake in the preheated oven for 20 to 25 minutes until the peaches are soft and the tops are slightly golden.
- Remove from the oven and let the peaches cool slightly.
- Garnish each peach with fresh mint before serving.
Notes
Store cooled peaches in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American