This elegant roasted peach dessert pairs warm, caramelized peaches with raspberry sauce and creamy vanilla yogurt. A fresh, modern take on Peach Melba that's simple to prepare and perfect for summer dinners, entertaining, or a light seasonal treat.
Roasted Peaches with Raspberry Sauce (Easy Summer Dessert)
Elevate fresh summer peaches with this simple and stunning dessert: roasted peaches served with a quick raspberry sauce and creamy vanilla yogurt. It's a bright, naturally sweet twist on the classic Peach Melba, made lighter, faster—yet still totally indulgent.
Perfect for warm evenings, dinner parties, or even a fancy-feeling weeknight treat, this roasted peach recipe brings out the best in seasonal fruit with minimal effort. This is an effortlessly elegant dessert you’ll be making on repeat during peach season.
🌟 Why You’ll Love These Roasted Peaches
- Fast & Easy: Just 10 minutes of prep, and the oven does the rest.
- Naturally Sweetened: Made with maple syrup and no refined sugar.
- Seasonal & Simple: Perfect way to use up ripe or even underripe peaches.
- Elegant but Effortless: Looks impressive but couldn’t be easier to make.
- Vegan-Friendly: Served with dairy-free yogurt but flexible for all diets.
🍑 The Magic of Roasted Peaches
There’s nothing quite like stone fruit in the summer. Peaches, plums, nectarines, and cherries are juicy, fragrant, and totally irresistible. While a perfectly ripe peach is a treat on its own, roasting takes them to the next level.
Roasting peaches intensifies their natural sweetness and gives them a melt-in-your-mouth texture. Even peaches that are a bit firm or underwhelming can be transformed into something truly special with a little heat, lemon, and a touch of maple syrup.
🛒 Ingredients for Roasted Peaches with Raspberry Sauce
Here’s what you’ll need to make this vibrant summer dessert:
🧾 Roasted Peaches:
- Peaches – 4 small to medium peaches, halved and pitted. Freestone varieties work best.
- Maple Syrup – Use light maple syrup to enhance natural sweetness without overpowering.
- Olive Oil – A mild-flavored olive oil works well here; don’t use anything too peppery.
- Lemon Juice + Peel – Fresh lemon juice brightens the flavor, and peel adds a citrusy aroma.
🍓 Raspberry Sauce:
- Raspberries – Fresh or thawed frozen berries both work great.
- Maple Syrup (or honey) – For sweetness and balance.
🥄 Yogurt Topping:
- Vanilla – Vanilla bean seeds for a speckled look, or use extract.
- Yogurt – Use your favorite dairy-free or regular yogurt.
🧑🍳 How to Roast Peaches (Step-by-Step Instructions)
Step 1: Prep the Peaches
Preheat your oven to 400°F (200°C).
Slice the peaches in half and remove the pits. Place the peach halves cut-side up in a small oven-safe baking dish.
Step 2: Make the Maple-Lemon Glaze
In a small bowl, whisk together:
- Maple syrup
- Olive oil
- Fresh lemon juice
- Lemon peel
- Filtered water
Drizzle this mixture evenly over the peaches.
Step 3: Roast
Roast for 20 minutes, or until the peaches are soft, caramelized, and slightly bubbling. Spoon some of the glaze from the pan over the peaches halfway through roasting.
Step 4: Make the Raspberry Sauce
While the peaches are roasting, blend:
- Raspberries
- Lemon juice
- Maple syrup
Blend until smooth. Strain through a fine mesh strainer for a seedless sauce.
Step 5: Prep the Yogurt
Sweeten your yogurt with a little maple syrup and stir in vanilla bean seeds (or ½ teaspoon vanilla extract) for a lovely, fragrant touch.
Step 6: Serve
Plate each peach half with a swirl of raspberry sauce and a dollop of yogurt on the side.
🔁 Variations and Substitutions
- Swap the Sweetener: Use honey (non-vegan), or agave.
- Make It Decadent: Serve with coconut ice cream or vanilla gelato instead of yogurt.
- Add Crunch: Top with crushed pistachios, almonds, or granola.
- Use Other Stone Fruit: Try nectarines, plums, or apricots.
🍽️ Serving Suggestions for Roasted Peaches
This roasted peach dessert is perfect for:
- Summer Dinners or Cookouts – A light, elegant finish to any grilled meal.
- Brunch with Friends – Serve over yogurt bowls, waffles, or pancakes.
- Make-Ahead Entertaining – Prep everything in advance and assemble just before serving.
- Breakfast Treats – Leftover roasted peaches taste amazing cold with granola and yogurt.
✅ Tips for Perfect Roasted Peaches
- Use Freestone Peaches – They’re easier to halve and pit cleanly.
- Don’t Overcrowd the Dish – Space peaches apart to allow even roasting.
- Taste as You Go – Adjust the sweetness of the sauce and yogurt to your liking.
- Chill Components Ahead – Raspberry sauce, yogurt and roasted peaches can be made 1–2 days in advance.
🌟 Roasted Peaches: A Simple Summer Dessert with Big Flavor
These roasted peaches with raspberry sauce are everything you want in a summer dessert—fresh, flavorful, and incredibly easy to make. Whether you're hosting friends, ending a weeknight meal on a sweet note, or just making the most of peach season, this updated take on Peach Melba is a must-try.
Roast a batch and enjoy them warm from the oven, chilled from the fridge, or even for breakfast. Just don’t expect any leftovers.
More Peach Recipes:
Roasted Peaches
Elevate ripe summer peaches to a new level with this easy roasted peach recipe. Serve with raspberry sauce and a dollop of yogurt for a twist on the classic Peach Melba dish.
Ingredients
For the Roasted Peaches:
- 4 small to medium peaches
- 2 Tablespoons/30ml maple syrup
- 2 teaspoons/10ml olive oil
- 2 teaspoons/10ml fresh lemon juice
- 2 teaspoons/10ml filtered water
- 2-3 strips of lemon peel
For the Raspberry Sauce:
- ¾ cup/ 140g fresh or frozen raspberries, (if frozen thawed)
- 2 teaspoons/10ml fresh lemon juice
- ½ Tablespoons/22ml maple syrup
For the Yogurt:
- ½ cup/113g ml dairy-free yogurt (or yogurt of choice)
- 1-2 Tablespoons/ 15-30ml maple syrup (or sweetener of choice)
- Seeds scraped from ½ a vanilla bean
Instructions
- Preheat the oven to 450F.
- Halve peaches, remove pits and place in an ovenproof dish cut side up. Whisk together maple syrup, olive oil, lemon juice, lemon zest and water and drizzle over peaches, filling each cavity.
- Bake for 15-20 minutes (basting with sauce in pan halfway through) until tender and slightly caramelized.
- While peaches are cooking make the raspberry sauce and vanilla yogurt.
- Purée the raspberries, lemon juice and water in a blender (adding more water as need to create a sauce). Pass mixture through a fine mesh sieve to remove the seeds. Store sauce in fridge until needed. (Can be made ahead of time.)
- Whisk together yogurt, sweetener and vanilla seeds. Set aside.
- Remove peaches from oven and let cool to room temperature.
- When ready to serve, spoon a little raspberry sauce on plate, place peach halves on plate (drizzle with any remaining syrup in the pan), and serve with a dollop of vanilla yogurt.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 195Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 14mgCarbohydrates: 46gFiber: 2gSugar: 40gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
cel says
This looks so yum! Thank you so much for the nice recipe! I will definitely try this!