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Easy Sheet Pan Baked Peaches Recipe with Mascarpone and Honey Granola

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Amber-glazed peaches roasted to tender perfection with crunchy honey granola and creamy mascarpone, delivering a simple yet indulgent dessert with delightful texture contrasts.

Ingredients

Scale
  • 4 medium fresh peaches, ripe but firm, halved and pitted
  • 1 cup mascarpone cheese, chilled
  • 1 cup honey granola, preferably with crunchy clusters and toasted nuts
  • 2 tablespoons honey, for drizzling
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 tablespoon olive oil or melted butter, to brush on peaches for roasting

Instructions

  1. Preheat your oven to 375°F (190°C). Line your sheet pan with parchment paper or a silicone baking mat.
  2. Wash and halve 4 medium ripe peaches, removing the pits. Place them cut side up in a mixing bowl.
  3. Drizzle 1 tablespoon olive oil or melted butter over the peaches, add 1 teaspoon fresh lemon juice and 1/2 teaspoon ground cinnamon (if using). Toss gently to coat, keeping the halves intact.
  4. Place the peaches cut side up in a single layer on the prepared sheet pan, ensuring they are not crowded.
  5. Roast the peaches for about 15 minutes, until tender but still holding shape and surfaces start to caramelize.
  6. Remove the pan from the oven, sprinkle 1 cup honey granola evenly around and on top of the peaches. Drizzle 2 tablespoons honey over everything.
  7. Return the pan to the oven and roast for an additional 5 minutes to warm the granola and let it soak up some peach juices without losing crunch.
  8. Remove from oven and let the peaches cool for 5 minutes. Spoon chilled mascarpone generously on or alongside each peach half before serving.

Notes

Choose peaches with a bit of firmness to avoid mushiness. Brush peaches lightly with oil or butter to aid caramelization. Add lemon juice to brighten flavor. Add granola only in the last 5 minutes of roasting to keep it crunchy. Keep mascarpone chilled until serving to maintain creamy texture. For vegan version, substitute mascarpone with coconut yogurt and honey with maple syrup or agave nectar. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently at 300°F for 5 minutes.

Nutrition

Keywords: baked peaches, sheet pan dessert, mascarpone, honey granola, easy dessert, summer dessert, fruit dessert, gluten-free dessert, vegan option

Find it online: https://ovenmila.com/easy-sheet-pan-baked-peaches-recipe-with-mascarpone-and-honey-granola/