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My Nonnie’s 5 Ingredient Peach Dump is the easiest, sweetest dessert to make all summer long. You’ll have this one on repeat! Sweet summertime peaches baked whole with butter, brown sugar, and vanilla. As the peaches bake, the sugar melts into the butter creating a luscious caramel-like butter sauce…so delicious. Each peach is topped with ice cream and sweet, buttery, cinnamon “toast” brioche breadcrumbs. Perfect for all of the summer nights ahead that crave an easy (peachy) dessert. Enjoy this dish right out of the oven with ice cream and all the cinnamon “toast” crumbs you can pile on.
My Nonnie was a lot of things. She loved to shop, she loved candles, flowers, family, a good dinner out, and she loved to host a damn good party too. Her entertaining skills were on point. She taught me everything I know about setting a beautiful table. But you know what was extra special about her?
She loved to entertain, but she loved simplicity even more. Especially when it came to cooking. The simpler the better, and all of her recipes reflected that. More and more I am learning that she really was spot on. Recipes don’t need to be complicated. They don’t all have to be twenty-plus ingredients to be good, a simple four or five will do.
I’ve proven this once before with her chocolate peanut butter ice cream cake. And today, I’m proving it again with her peach dump. Granted, my Nonnie made this with just three ingredients, but I did have to add two of my own. I know, I know, but I promise the additions make her sweet peach dump even better.
Moving along, the details
As mentioned, my Nonnie’s peach dump recipe was an easy three ingredients recipe…peaches, brown sugar, and butter. So utterly simple, but insanely delicious.
My additions are simple as well. A splash of vanilla and a splash of bourbon for an even richer sauce.
And then, if you want a little something for a topping, you can make my cinnamon toast crumbs. Totally optional but highly recommended.
Now the peaches
This is easy. Take your summer peaches, don’t even cut them, and put them in your prettiest baking dish. Sprinkle over lots of brown sugar, add a good amount of butter, then a splash of vanilla and a splash of bourbon (only if you’d like it).
Throw the peaches into the oven and let them bake low and slow for about an hour. As the peaches bake, the butter melts into the brown sugar creating a buttery caramel-like sauce that bubbles up and caramelizes around the peaches.
It’s almost like magic the way the sauce forms as the peaches soften and become even sweeter than before.
Nonnie always left the peaches whole, then just let guests eat around the pit. She said no one has time to cut peaches up, just to remove the pit. And you know, I think I agree.
Onto those cinnamon toast crumbs
These crumbs, while physically small, are a nice addition to this recipe…if you want them to be. Again, Nonnie just served her peaches with ice cream and called it a day, but personally, I love a crumb topping.
Take brioche or challah bread, tear it into fine crumbs, toss the crumbs with butter and cinnamon sugar, and then bake in the oven until lightly toasted. If you love cinnamon toast in the morning, you’re going to die for these crumbs. Nothing is better.
Here is how you serve this up
No matter what, you have to serve the peaches warm, with lots of sauce and vanilla ice cream. Ice cream is key with this sauce.
Then just top with those cinnamon crumbs, eat and enjoy!
It. Is. DELICIOUS!
You can simply eat around the pit or once you break into your peaches or remove the pit first. It’s totally up to you!
These peaches are perfect for the 4th of July this weekend, but will be great all summer long.
And with that. I think we should all spend a little time tonight making my Nonnie’s peach dump. Tis’ finally peach season, so let’s live it up while it lasts.
Looking for other Summer ice cream recipes? Here are some favorites:
Creamy Vegan Chocolate Fudge Pops
Peanut Butter Mocha Oreo Ice Cream Sandwiches
No Churn Fudge Brownie Coffee Ice Cream
Malted Milk Cookies n’ Cream Ice Cream Sandwiches
Peanut Butter Brownie Ice Cream Bars
Lastly, if you make Nonnie’s 5 Ingredient Peach Dump, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nonnie’s 5 Ingredient Peach Dump
Servings: 10
Calories Per Serving: 276 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 8-10 peaches
- 1 stick (8 tablespoons) salted butter, cubed
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 2 tablespoons bourbon (optional)
Cinnamon Toast Crumbs (optional)
- 4 slices brioche bread, torn or pulsed into fine crumbs about 2 cups of crumbs
- 4 tablespoons salted butter, melted
- 2-5 tablespoons cinnamon sugar
Instructions
- 1. Preheat the oven to 350° F.2. Arrange the peaches in a large baking dish. Sprinkle the brown sugar and butter over the peaches. Add the vanilla and bourbon (if using). Bake 1 to 1 1/2 hours, or until the peaches have softened and the sauce is bubbling up around the peaches. 3. Meanwhile, make the crumbs. Toss the breadcrumbs, melted butter, and cinnamon sugar together on a baking sheet. Bake 10-15 minutes, until toasted. Watch closely to ensure they are not burning.4. Serve the peaches and sauce with ice cream and a generous sprinkle of cinnamon crumbs. Just make sure to remove the pit from the peach once it pops out. ENJOY!
Made this for the 4th of July and it was killer! I showed up at the party with the 3 ingredients and it baked while we ate dinner. So easy and delicious!
Hey Erin,
Happy Monday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan
This looks wonderful! One question/
Do you cover the pot when baking in oven ?
Hey June,
Thanks so much! No need to cover the pot when baking:) I hope you love the recipe! xTieghan
I made this tonight and my son said it was “insane” and “beautifully magnificent”. I skipped the crumble just to keep it simple and we served it with ice cream. We’ll definitely be making it again.
Hey Catherine,
I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy 4th of July!?? xTieghan
Going to try this tomorrow! Can I take the pit out before I put them in the oven? Seems like it would be hard t0 de-pit once the peaches are all soft and sticky!
Hey Sydney,
If that is what you prefer go for it, I just recommend eating around the pit it’s what makes this recipe so easy:) Let me know if you give it a try! xTieghan
Made this tonight for a big family dinner and got rave reviews from everyone from 5 years old to 87. I used a slosh of rum since we had no bourbon. Delicious!
Hey Deb,
Awesome! It is so great to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
Tried this tonight and it was super yummy! Any tips for keeping the sauce saucy? Soon after I spooned it out of the pan it would become rock hard like candy.
Hey Katie,
So sorry to hear this! Was there anything you adjusted in the recipe? Next time try adding 2 tablespoons of butter and reducing your baking time slightly. I hope this helps! xTieghan
I did half the recipe because I only had half the amount of peaches. Thanks for the suggestion, I will try it next time!
I love the simple, rustic elegance of this beautiful recipe, thank you for sharing! I want to try it -but if i were to remove the peach skin, would it be better to do so after baking?
Thanks so much Ree! I would remove the skin before baking. I hope you love the recipe! xTieghan
This looks so DELICIOUS I can’t wait to make it
Thanks so much Erika! xTieghan
This looks so good!! Do you think individual servings of this can be made using ramekins?
Hey Hala,
Sure! I think that would work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
I so miss the simplicity of my grandmother’s baking, and remember that if she made rolls with three ingredients, or cookies with only a few as well, that I enjoyed them all day and into the night too- I never looked for anything more. This is a practice I’m trying to return to myself currently, choosing two or three things to make & enjoy faithfully for a few days without growing ‘bored’ of them. I will love making this beautiful summer treat from your Nonnie’s treasured recipes. I sense love strongly as an ingredient although not on the list. Xoxo
Hey Gia,
Thanks so much for your kind message and sharing your memories:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I had peaches so made this tonight. My peaches weren’t as ripe as they should have been so the long cook time helped. Very good and the sauce was excellent! Make the bread crumbs! I couldn’t believe how good they were and how much flavor they added.
Hey Linda,
I am delighted that this recipe was enjoyed, thanks a lot for making it! xxTieghan
Can these be made a day ahead?
Hey Jess,
I would probably serve these fresh from the oven:) I hope you love the recipe, please let me know if you give it a try! xTieghan
These look amazing! Should you peaches be ripe? Or can you use a harder peach?
Thanks so much Kaleigh! This will work with both ripe and non-ripe peaches:) xTieghan
Excited to try this! My peach tree is just starting to ripen and I’m always looking for new peachy ideas!
Hey Laura,
Perfect timing! I hope you love the recipe!! xTieghan
I may try this Tieghan. Looks very good! For company though, I may remove the skins from the peaches. I don’t like that fuzz. (Or maybe I’d use nectarines instead and not worry about the fuzz!) I may also cut the peaches in half. I don’t want people fiddling around with the pit and I’d also be worried that what if there was a bad spot inside the peach. I wonder if the juices from the peaches may also be helping to sweeten and thicken the sauce? Either way, it looks good to me!
Hey Colleen,
Thanks so much! Yes, the peaches help with the sweetness, I hope you love the recipe! xTieghan