Baked Peaches and Brie
Sweet, savory and delicious, this baked peaches and brie dip recipe is perfect for summer. The ripe juicy yellow peaches are tossed with the most delicious ingredients. Then, baked with cubes of melty brie cheese and topped with toasted sliced almonds. This is appetizer checks all the boxes. It even doubles as a dessert if fruit and cheese are your thing.
Serve this easy dip recipe alongside grilled brioche squares for the ultimate summer appetizer. The grilled buttery bread tastes amazing in this dip. You get some of the juicy peaches, sweet filling and creamy brie cheese in each bite. Let me know if you give this easy and delicious recipe a try!
Ingredients Needed for Baked Peaches and Brie
Peaches – This recipe calls for 6-8 yellow peaches. Be sure the peaches are ripe but not mushy. You can remove the pit and dice them into small pieces. You’ll need 3.5-4 cups total. Yellow peaches tend to have more peach flavor, so I suggest using yellow for this recipe.
Filling – Toss the diced peaches with AP (all purpose) flour, light brown sugar, fresh squeezed lemon juice, maple syrup, almond extract, cinnamon, nutmeg, and a pinch of salt. Toss until well combined.
Brie – You’ll need to cube four to five ounces of brie cheese for this recipe. You can leave the rind on.
Butter – Use about one tablespoon of butter to grease a 9.5-inch glass pie dish. You’ll need a little extra butter to lightly butter the inside of the brioche sub rolls before grilling.
Almonds – Top the dish with toasted almonds for extra flavor and crunch.
Brioche Sub Rolls – You’ll need two brioche sub rolls for this recipe. Add a light coating of butter to the inside of the rolls before adding them to the grill. Grill for 3-4 minutes or until they are lightly charred.
Pro Tips for Baked Peaches and Brie
Be sure to use ripe yellow peaches. Yellow peaches have more peach flavor than white, which tastes good in this recipe. Also, mushy peaches will not taste good so avoid anything mushy.
Grill your brioche rolls for an added layer of flavor and texture. Lightly butter the inside of the rolls before adding them to the hot grill. Grill for 3-4 minutes or until they are lightly charred.
Be sure to use a glass 9.5-inch pie dish. The glass pie dish will heat faster than ceramic. Causing the peaches to caramelize. You can also see how the dish is coming along with a glass pie dish.
How to Make Baked Peaches and Brie
Preheat the oven to 400 degrees. Grease a 9.5-inch glass pie dish with salted butter. Set aside.
Make the Peach and Brie Dip
Dice the yellow peaches and add them to a large mixing bowl. Toss the peaches with AP (all purpose) flour, light brown sugar, fresh squeezed lemon juice, maple syrup, almond extract, cinnamon, nutmeg, and a pinch of salt. Toss until well combined. Add the peach filling to the prepared pie dish. Nestle in the cubed brie cheese. Bake in the oven 25-30 minutes at 400 degrees. Mine took close to 30 minutes.
Grill the Brioche
Preheat the gas grill to 400 degrees.
Lightly coat the inside of the brioche rolls with butter. Place the brioche rolls on the hot grill, butter side down. Grill for 3-4 minutes or until lightly charred. Remove the brioche from the grill and cut it into squares.
Assemble the Dish
Remove the baked peaches and brie from the oven. Top with toasted sliced almonds, and a few of the grilled brioche squares. Serve hot. Best enjoyed immediately but be careful as it is very hot.
Storage
Store any leftover baked peaches and brie in an airtight container in the refrigerator for two to three days. Option to reheat it in the microwave until warmed through. Serve with toast points or leftover grilled brioche.
Looking for more recipes?
- Pan Roasted Peach Brie and Jalapeno Stuffed Chicken
- Spicy Bruschetta with Calabrian Butter Baguettes
Baked Peaches and Brie
Ingredients
- 6-8 yellow peaches, depending on size 3.5 – 4 cups diced
- 1 tablespoon AP flour, all purpose, option to use cornstarch
- 1.5 tablespoons light brown sugar
- 1.5 tablespoons maple syrup
- 1 tablespoon lemon juice, fresh squeezed
- 1 teaspoon almond extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch salt
- 4-5 ounces brie cheese, cubed
- 1 tablespoon salted butter, grease the pie dish
- 2 teaspoons sliced almonds toasted
- 2 brioche sub rolls, lightly buttered and grilled
Equipment
- 1 glass pie dish 9.5-inch
- 1 large mixing bowl
- 1 gas grill for brioche
Instructions
How to Make Baked Peaches and Brie
- Preheat the oven to 400 degrees. Grease a 9.5-inch glass pie dish with salted butter. Set aside.
Make the Peach and Brie Dip
- Dice the yellow peaches and add them to a large mixing bowl. Toss the peaches with AP (all purpose) flour, light brown sugar, fresh squeezed lemon juice, maple syrup, almond extract, cinnamon, nutmeg, and a pinch of salt. Toss until well combined. Add the peach filling to the prepared pie dish. Nestle in the cubed brie cheese. Bake in the oven 25-30 minutes at 400 degrees. Mine took close to 30 minutes.
Grill the Brioche
- Preheat the gas grill to 400 degrees.
- Lightly coat the inside of the brioche rolls with butter. Place the brioche rolls on the hot grill, butter side down. Grill for 3-4 minutes or until lightly charred. Remove the brioche from the grill and cut it into squares.
Assemble the Dish
- Remove the baked peaches and brie from the oven. Top with toasted sliced almonds, and a few of the grilled brioche squares. Serve hot. Best enjoyed immediately but be careful as it is very hot.
