Air Fryer Peaches
Ripe summer peaches turn silky and caramelized in about ten minutes with this easy air fryer peaches recipe, featuring a glossy cinnamon-sugar topping over warm, jammy centers.
Equipment
- Air fryer - any basket or oven-style model works
- Air fryer parchment liners - to catch drips
- Mixing bowls - one small and one medium
- Silicone basting brush - for the butter
- Paring knife - for halving and pitting
- Kitchen tongs - for lifting hot peaches without piercing them
- Small spoon or melon baller - for removing stubborn pits
Ingredients
- 4 ripe but firm yellow peaches - about 600 g total, halved and pitted
- 2 tablespoons unsalted butter - 28 g, melted
- 3 tablespoons light brown sugar - 40 g, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1 pinch fine sea salt
- 1 pinch ground nutmeg - optional
For Serving (Optional)
- vanilla ice cream or Greek yogurt
- chopped pecans or granola
- pure maple syrup or honey - for drizzling
Instructions
- Wash and dry each peach well, cut all the way around the pit along the natural seam, twist the halves apart, and remove the pits. Repeat with all four peaches so you have eight halves.
- In a small bowl, stir together the light brown sugar, ground cinnamon, sea salt, and optional nutmeg. In a separate small bowl, combine the melted butter and vanilla extract.
- Line your air fryer basket with a parchment or silicone liner. Arrange the peach halves cut-side up in a single layer and brush each cut surface generously with the vanilla butter. Spoon the cinnamon sugar over each cut side, pressing it lightly into the fruit.
- Set the air fryer to 350°F (175°C) and cook the peaches for 8 to 10 minutes, keeping them cut-side up. They are done when the tops are glossy and bubbling and the flesh gives easily when pressed.
- Use tongs to lift the peaches onto plates or into bowls. Let them rest for 2 to 3 minutes, then top with vanilla ice cream, Greek yogurt, chopped pecans, or a drizzle of maple syrup and serve right away.
Notes
- Choose ripe but firm peaches that smell sweet and yield only slightly to pressure, never feeling soft or bruised.
- Do not skip the liner, as sugar and juice bake onto the basket and are hard to remove.
- Keep the peaches cut-side up so the topping pools and caramelizes instead of running off into the basket.
- Give them space in a single uncrowded layer so hot air circulates and every half browns evenly.
- Watch the last two minutes closely, since the jump from caramelized to burnt happens quickly with fruit sugars.
- Press the sugar in lightly so the topping bonds to the peach rather than blowing around the basket.
- Preheating is not required; if you start with a cold air fryer, add one to two extra minutes to the cook time.
- Store cooled peaches in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
- Reheat in the microwave for 20 to 30 seconds, or in the air fryer at 320°F (160°C) for 2 to 3 minutes to bring back some caramelization.
- The cinnamon sugar and butter can be mixed a day in advance and kept covered at room temperature.
Nutrition
Serving: 2peach halvesCalories: 130kcalCarbohydrates: 21gProtein: 1gFat: 6gSaturated Fat: 3.5gSodium: 40mgFiber: 2gSugar: 19gVitamin C: 10mg
Tried this recipe?Let us know how it was!