Baked Peaches and Apples Recipe

Backed peaches and apples being prepared on a tray.

It’s a strange time of year, don’t you think?  Certainly not Summer, but not entirely Fall.  And while the availability of seasonal produce shifts, I can find Summer peaches and Fall apples cuddled up next to each other in the grocery store.  But I have to say; I’m just not ready for pie.  Buttery crusts, boiled fruits, and big, crunchy finishing sugars will surely make their way into my oven, but not yet.  Right now, I am still trying to hold onto more mindful eating habits, lighter fare, and better choices.  Usually, my better nature goes right out the window the instant I unpack my chunky sweaters, but not this time.  It just isn’t time.  Not yet.

So for now, halfway through the change of seasons, I am just looking to get halfway to pie.

The Sharp Superheated Steam Countertop Oven has been my every-day oven for almost a year now, and it is exceptionally, very well suited for #ImpulseBaking and quick desserts.  If my only choice had been to make this treat in my big oven, I simply would not have bothered.

My plan was simple.  You could hardly call it a recipe.  I had apples, peaches, and my favorite oven… and that was about it.  First, I used my favorite, disposable pan liners.  They don’t use the entire 12” x 12” cooking area on the broiler tray, but I only had 4 peaches and 2 apples, so they fit perfectly.  I used some light spray, but I also put down some parchment.  Sugars are extra sticky, and I wanted to make sure that everything came away from the pan nice and neat.

I cut the fruit in half and removed the core from the apples with a melon baller, and carved out the woody, stem-line with a paring knife.  If the peach pits don’t come loose quickly, you can use the same melon baller to carve it away as well.

The only thing left to do is sprinkle!  What you sprinkle is up to you.  Here I used some ground cinnamon, fresh ground nutmeg, and a light shower of sugar.  For the whole tray, I only used one single-serving sized packet of sugar.  I almost never use butter when I cook anymore, so I just gave a light spritz of olive oil to finish.

I suppose, if the fruit was less ripe, I might choose 2 tablespoons of sugar and a dollop of butter on each piece.  But honestly, you will know how sweet the apples and peaches are, and how much sugar to add when you open them up and take in the aromas.  The batch that I made simply didn’t need that much extra sweetness.

I set the Superheated Steam Countertop Oven to Bake at 485 degrees for 45 minutes – KNOWING that it was not going to take that long.  I checked at 20 minutes, and I could see that the sugars were starting to caramelize, and the fruit was softening.  I like to see a little more color, and I like the apples to be really soft, so I let it continue cooking for a total of 30 minutes.  You may like yours more or less done.  I always tell people to cook to your “desired doneness.”  Basically, if you keep your fruit in the refrigerator, these times won’t make sense, and you’ll have to cook it for longer.  So just keep an eye on it and take it out when you want to eat it.  Warning…  The aroma is so unique after 15 minutes, it was really challenging to keep the oven door closed!

Calmer heads would tell you to simply serve, as-is, in a bowl and enjoy.  It is incredibly delicious and rewarding!  It is all the best parts of a pie, without all the other elements that may not be as good for you.

If you’re drinking, choose your most grape-y, Cabernet Sauvignon.  Wine and peaches are a match made in heaven.  Roasted peaches bring out so much more flavor and richness – look for hints of clove and dark cherry.

I mean, really.  I was being so good… but there is one more part of a pie that I found myself really missing. The whipped cream, of course!

Baked Peaches and Apples

This baked peaches and apples recipe is a simple fresh fruit dessert that is sure to bring the holiday spirit to any home.

  • 4 Peaches
  • 2 Apples
  • Cooking Spray
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 2 tbsp Sugar
  • 2 tbsp Butter (diced into 6 pieces, one per slice) (Optional)
  • Whipped Cream (Optional)
  1. Cut the fruit in half and removed the core from the apples with a melon baller, and carved out the
    woody, stem-line with a paring knife. If the peach pits don’t come loose easily, you can use the same
    melon baller to carve it away as well.
  2. Spray 12” x 12”
    cooking area on the broiler tray with cooking spray. Place sliced fruit on to tray.
  3. Sprinkle cinnamon, sugar, and nutmeg evenly on top of the fruit. If the fruit is less ripe, add a dollop of butter in each
  4. Set your Superheated Steam Countertop Oven to Bake/Reheat at 485 ° for 30 minutes or until your desired doneness.

Superheated Steam Countertop Oven (SSC0586DS)



  • Cooks with Superheated Steam
  • Instant On. No Preheating. No Defrosting.
  • Five Versatile Cooking Modes
  • Personal, Powerful Pizzeria-Style Oven
  • Up to 60 Minutes of Steam Cooking
  • Easy to Clean, Inside and Out
  • Broiling Pan and Crisper Tray Included

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Superheated Steam Countertop Oven

The Sharp(R) Superheated Steam Countertop Oven is the start of a cooking revolution. The innovation is simply that steam can be hotter, cook better, and promote healthy living. The combination of superheated steam and conventional, radiant heat in all cooking modes means that your food will be crispy and browned on the outside, moist and delicious on the inside.

The Sharp(R) Superheated Steam Countertop Oven is a powerful, low-profile, pizzeria-style oven. Roomy enough for a 12″ pizza or 9 slices of toast, the included Broiling Pan and Crisper Tray (12.5″x12.5″) give you more cooking area than a standard quarter-size sheet pan.

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The SuperSteam+TM combination steam and convection oven creates meals that no other oven can by cooking in ways that no other oven does. Only the SuperSteam+ oven uses purely Superheated steam (up to 485°F) to grill, sauté and roast your favorite meats and vegetables. Cooking with Superheated Steam means that dishes come out crispy on the outside, tender, juicy and flavorful on the inside – with all the benefits of cooking with steam.

The stylish, 1.1 cu ft built-in SuperSteam+ combination steam and convection oven is three ovens in one. You can cook with Superheated steam (up to 485°F) regular steam (212°F) and convection heating. A brilliant color LCD display with touch navigation makes SuperSteam+ easy to use. The oven’s interface gives you expert guidance and built-in recipes to make the healthy and delicious meals you love.

With approximately 2 million steam ovens sold, it’s easy to see why home cooks throughout the world trust Sharp.

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