Mary Berry Baked Peaches with Marsala and Almonds

The first time I made this, I had three peaches going soft in the fruit bowl and no plan for pudding. It was warm, the windows were open, and I just couldn’t face creaming butter or rolling pastry. This felt like the dessert equivalent of putting on a sundress—effortless, but it looks like you tried.

The peaches go soft and syrupy under their almond crust, and the Marsala sneaks in with this warm, boozy hug that makes the whole thing taste like sunshine and secrets. Serve it with a scoop of ice cream, and I promise: no one will believe how easy it was.

WHAT MAKES THIS RECIPE SPECIAL

• Peaches + Marsala = pure magic. That sweet, rich wine soaks into the fruit and makes them feel posh.
• Amaretti biscuit topping gives crunch and that faint almond bitterness that cuts the sweetness beautifully.
• It takes 10 minutes to prep and looks like something off a restaurant menu.
• It’s adaptable. Any stone fruit, any sweet wine, and you’re in business.

This is what I make when I want low-stress elegance—and I want it warm.

INGREDIENTS + WHY THEY MATTER

Ripe but firm peaches (6) – Too soft and they’ll collapse. Too firm and they won’t soften enough. Goldilocks territory here.
Marsala (6 tbsp) – Sweet fortified wine. Adds warmth and depth. You can swap it—see below.
Amaretti biscuits (50g) – Crunchy almond hit. Crush fine for an even topping.
Demerara sugar (3 tbsp) – Slight crunch, caramel flavour. You can sub light brown sugar.
Butter (25g) – Helps bind the crumble topping and gives richness.
Flaked almonds (25g) – Toasty and delicate on top.

MAKING IT YOURS (WITHOUT RUINING IT)

No Marsala? Use sweet sherry, port, or even a splash of rum and orange juice.
No amaretti? Try crushed digestive biscuits with a drop of almond extract.
Want it dairy-free? Use plant-based butter or coconut oil—it still works.
No peaches? Plums, nectarines, or halved apricots all bake beautifully too.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENED	HOW TO FIX IT
Topping burned	Used fan oven, didn’t check early	Bake for 15 mins, then keep an eye on it
Peaches too soft	Used overripe fruit	Choose firm-ripe only—they’ll soften in the oven
Soggy topping	Didn’t crush biscuits fine enough	Bash them properly with a rolling pin
Didn’t taste of much	Forgot the second Marsala drizzle	Don’t skip the post-bake spoonful—it lifts the whole thing

HOW TO MAKE MARY BERRY’S BAKED PEACHES WITH MARSALA AND ALMONDS

Preheat the Oven
200°C / 180°C fan / Gas 6. Grease a shallow ovenproof dish with butter.

Arrange the Peaches
Halve and stone your peaches. Lay them cut-side up in the dish. Spoon 4 tbsp of Marsala over them.

Make the Crumble
Crush the amaretti in a freezer bag with a rolling pin. In a bowl, rub together crushed amaretti, butter, and demerara sugar until it’s sandy.

Top and Bake
Spoon the crumble mixture onto each peach half. Sprinkle with flaked almonds. Bake for 15 minutes.

Add More Marsala
Take the dish out. Spoon the remaining 2 tbsp Marsala over the peaches. Return to the oven for 5 minutes until golden and bubbling.

Serve Warm
Scoop into bowls while still warm. Serve with ice cream, whipped cream, or a drizzle of single cream.

TIPS FROM MY KITCHEN

• I always crush the amaretti first—it’s oddly therapeutic and makes the topping much better.
• I use a little metal spoon to scoop out the peach stones—it’s neater than a knife.
• For extra golden topping, you can dot a tiny bit of butter on top before baking.
• This works beautifully with slightly underripe fruit too—it softens in the oven.

STORAGE + SERVING

Fridge: Keeps for 2 days in a covered dish.
Freezer: Not ideal—the fruit texture doesn’t hold up.
Reheat: Warm in the oven at 160°C for 10 minutes or microwave gently.
Serve with: Ice cream, mascarpone, Greek yogurt—or on its own with a spoon and a sunset.

FREQUENTLY ASKED QUESTIONS

Q: Can I use tinned peaches?
A: You can, but drain them well and reduce the baking time. They’re already soft, so just heat through and crisp the topping.

Q: What if I don’t have Marsala?
A: Sweet sherry, Madeira, or port work. Even orange juice with a dash of rum can do in a pinch.

Q: Can I prep it ahead?
A: Yes—assemble everything except the almonds, chill, and add them right before baking.

Q: Is this gluten-free?
A: Only if your amaretti are gluten-free—check the label. You can use GF cookies if needed.

Q: What if I don’t have demerara sugar?
A: Light brown sugar or even caster sugar will do. Demerara just gives a bit more crunch.

Try More Recipes:

• Mary Berry Chicken and Mushroom Suet Crust Pie
• Mary Berry Canon Of Lamb With Mint Gravy
• Mary Berry Baked Peaches with Marsala and Almonds