This 5-ingredient baked peach dessert is a clever, budget-friendly way to turn pantry basics into something warm, soft, and spoonable, with the orzo acting almost like a rustic pudding base as it bakes with fruit and liquid. It is especially fitting for National Peach Month, when sweet peaches are at their peak and simple fruit desserts really shine. If you enjoy homey cobbler-style sweets but want something a little unexpected, this sheet pan bake delivers that familiar comfort with very little effort.
Serve this dessert warm on its own or with a scoop of vanilla ice cream, lightly sweetened whipped cream, or a spoonful of plain Greek yogurt for contrast. A sprinkle of toasted nuts on top adds welcome crunch, and for drinks, iced tea, coffee, or even a glass of cold milk all pair nicely with the baked peaches and soft, tender orzo.
5-Ingredient Oven-Baked Peach Orzo Dessert
Servings: 6
Ingredients
1 cup dry uncooked orzo pasta
4 ripe peaches, sliced
1/2 cup brown sugar
2 cups milk
4 tablespoons unsalted butter, melted
Directions
1. Preheat the oven to 375°F and lightly grease a rimmed sheet pan or small oven-safe baking sheet with a little of the melted butter.
2. Spread the dry orzo evenly in the sheet pan, then scatter the sliced peaches over the top.
3. Sprinkle the brown sugar over the peaches and orzo, then drizzle the melted butter evenly across the pan.
4. Pour the milk carefully into the pan, making sure the orzo is mostly submerged, then gently stir just enough to distribute the ingredients without piling the peaches too deeply under the pasta.
5. Bake for 30 to 35 minutes, stirring once halfway through, until the orzo is tender and the peaches are soft. If the top looks dry before the pasta is fully cooked, add a small splash of milk.
6. Let the dessert rest for 10 minutes before serving so the sauce thickens slightly, then spoon into bowls and serve warm.
Variations & Tips
Use nectarines or frozen peaches: If fresh peaches are not available, nectarines work almost the same way, and frozen sliced peaches can also be used straight from the freezer. Expect a little extra liquid, which may add a few minutes to the baking time.
Add gentle spice: A pinch of cinnamon or nutmeg is an easy pantry addition if you want a more classic cobbler-like flavor. Even though this is written as a 5-ingredient recipe, spice can give it a warmer finish without changing the simple method.
Choose the right pan size: A smaller quarter sheet pan or similarly sized baking dish works best here so the milk can properly surround the orzo. If the pan is too large, the liquid spreads too thinly and the pasta may bake unevenly.
Watch the texture: This dessert should be soft and spoonable rather than dry. Because peaches release different amounts of juice depending on ripeness, keep an eye on the pan and add an extra splash of milk if needed near the end of baking.
Serve it warm, not piping hot: Letting it stand briefly after baking helps the starch from the orzo thicken the juices into a more cohesive dessert. That short rest also improves the texture and makes the flavors taste fuller.