Making skillet-fried peaches is surprisingly straightforward. Follow these simple steps, and you’ll be enjoying a warm, delicious dessert in minutes.

1. Prepare the Peaches: Begin by gently washing your peaches under cool water. Pat them dry with a clean kitchen towel or paper towels. This step is important as excess moisture can hinder browning in the skillet. Next, slice the peaches. To easily slice freestone peaches, cut along the seam, twist to separate the halves, remove the pit, and then slice each half into wedges or slices about ½ inch thick. If using clingstone peaches, you may need to cut around the pit. Aim for uniform slices to ensure even cooking.
2. Melt the Butter in a Skillet: Place a large skillet, preferably cast iron or stainless steel, over medium heat. Cast iron skillets are excellent for even heat distribution, which is ideal for caramelizing the peaches. Add the unsalted butter to the skillet and let it melt completely. Swirl the skillet gently to ensure the bottom is evenly coated with melted butter. Allow the butter to melt until it’s shimmering and just starting to foam slightly. Be careful not to let the butter burn; if it starts to smoke excessively or turn dark brown, reduce the heat immediately.
3. Add Sugar and Spices: Once the butter is melted and shimmering, add the granulated sugar and ground cinnamon (and salt, if using) to the skillet. Stir gently with a spatula or wooden spoon to combine the sugar and spices with the melted butter. The sugar will begin to dissolve in the warm butter, creating a slightly syrupy base for the peaches. Continue stirring for about 30 seconds to a minute, allowing the sugar to melt and the spices to become fragrant. This step infuses the butter with flavor and sets the stage for caramelization.
4. Arrange Peaches in Skillet: Carefully arrange the peach slices in a single layer in the skillet. Avoid overcrowding the skillet, as this can lower the temperature and cause the peaches to steam instead of fry and caramelize. If you have a lot of peaches, work in batches, frying them in stages. Ensure the peaches are evenly distributed in the skillet, touching the bottom for optimal caramelization.
5. Fry the Peaches: Let the peaches cook undisturbed for 3-5 minutes on each side, or until they are softened and beautifully golden brown and caramelized. The exact cooking time will depend on the ripeness of your peaches and the heat of your skillet. Listen for a gentle sizzle and watch for the edges of the peaches to start to turn golden brown and slightly caramelized. Use a spatula to carefully flip the peach slices to the other side. Continue to cook for another 3-5 minutes, or until the second side is also golden brown and the peaches are tender but still slightly firm – you don’t want them to become mushy. The sugars in the peaches and the added granulated sugar will caramelize in the butter, creating a delicious, slightly sticky coating.
6. Add Vanilla Extract and Lemon Juice (Optional): Once the peaches are cooked to your liking and nicely caramelized, remove the skillet from the heat. If using, stir in the vanilla extract and lemon juice. The vanilla extract will add a final touch of aromatic sweetness, while the lemon juice will brighten the flavors and balance the richness. Gently toss the peaches to coat them evenly in the vanilla and lemon juice (if used).
7. Serve Warm: Skillet-fried peaches are best enjoyed warm, right after cooking. The warmth enhances their sweetness and caramelization, making them incredibly satisfying. Serve them immediately on their own, or with your favorite toppings and accompaniments. Consider serving them with a scoop of vanilla ice cream, a dollop of whipped cream, a drizzle of honey or maple syrup, or a sprinkle of toasted nuts. For a more elegant presentation, arrange the warm peaches in bowls or plates and drizzle with any remaining caramelized butter sauce from the skillet.