Sweet, juicy, and just the right amount of fancy, these roasted peaches with rosemary and walnuts are a late-summer dream. They come together in minutes, but taste like something you'd get at a chic little dinner party. Simple ingredients, bold flavors, and that golden, caramelized peachy deliciousness? Yes, please.

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In This Post:

What You’ll Need for These Roasted Peaches
🍽 Recipe
More Fruity-licious Desserts

Baked stone fruit = the ultimate late-summer treat.
Not just a dessert—it’s that perfect little bridge between hot, sunny days and the cozy vibes of fall.

These roasted peaches with rosemary and walnuts? Juicy, elegant, and juuust fancy enough to serve when you want to impress. Everyone will rave about them… and psst, it is totally ok to keep your little secret that this took you barely any time to pull off.

What You’ll Need for These Roasted Peaches

First up: Peaches.
They should be ripe and delicious. Roasting (or grilling) brings out their sweetness in the best way—soft, syrupy, golden, almost caramel-like.

Then: A little sweetener.
Just one teaspoon per half peach is plenty to take this from “snack” to “yes, this is dessert.” I like using a liquid sweetener, either agave syrup or maple syrup, sometimes rice syrup if the peaches are uber sweet on their own (rice syrupe is less sweet than the other liquid sweeteners).

Next: Rosemary.
Yep, the herb. You usually see it hanging out with roasted potatoes (and we love it there), but it’s quietly magical with fruit. Piney, fragrant, just earthy enough to balance all that juicy sweetness.

And finally: Walnuts.
They toast up in the oven and add the perfect crunchy, slightly bitter, deeply nutty finish.

The combination of all these ingredients? Unexpected, a little fancy, and totally delicious.

Ok, this one’s on repeat for me lately—so simple, so good. And with peach season almost over, I’m grabbing the last ripe beauties while I still can.

One more batch of this golden goodness before we roll into fall? Absolutely yes.

🍽 Recipe

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4-Ingredient Juicy Roasted Peaches

These roasted peaches with rosemary and walnuts are juicy, elegant, and perfect for impressing guests at special occasions.

Course: Dessert

Keyword: gluten-free, vegan

Servings:

Ingredients

Metric - US Customary

▢ 8 peaches
▢ 16 teaspoons liquid sweetener of choice (e.g. rice syrup, agave, or maple syrup), plus more for serving
▢ 2 tablespoons rosemary needles, finely chopped
▢ 100 g walnut halves

Instructions

Preheat the oven to 250°C / 482°F with the grill function on. If your oven doesn’t have a grill setting, place the tray on the top rack for baking.
Wash the peaches, pat them dry, cut them in half, and remove the pits.
Line a baking tray with parchment paper and place the peach halves on the tray, cut side up.
Drizzle each half with one teaspoon of sweetener and sprinkle with chopped rosemary.
Scatter the walnuts around the peaches on the tray.
Roast under the grill for 15–20 minutes, or until the tops are golden and the peaches are bubbling and juicy.
Serve hot from the oven with extra sweetener on the side for those with an extra sweet tooth. 🙂

I’m always curious. How did it go? Tried this roasted peach recipe? I wanna hear all about it. How did you serve it? Any fun twists? Any flops? Drop the details below because we all love a good kitchen win or a lesson learned.

Wishing you planty of summery treats and delights,
Ramona