My dad demands a double batch for every summer gathering and I can never make them fast enough. Only 3 ingredients for this absolute obsession.

These southern 3-ingredient bacon wrapped peaches are the kind of thing that disappear faster than I can pull the pans out of the oven. My dad started asking for a “double batch” the very first summer I made them, and now I don’t dare show up at a family gathering without a foil-lined tray of these sticky, caramelized little bites. They’re as simple as can be—just ripe peaches, smoky bacon, and a sweet, peppery glaze that bakes into a shiny coat over the crisp edges. This is the kind of practical, no-fuss recipe that fits right into old-fashioned Midwestern and Southern potlucks: a little salty, a little sweet, and absolutely addictive.

Serve these bacon wrapped peaches warm right off the tray, with toothpicks for easy nibbling. They’re perfect alongside grilled burgers, brats, or smoked chicken, and they sit nicely next to bowls of potato salad, coleslaw, or baked beans at a summer picnic table. If you want to dress them up a bit, set them on a platter with fresh basil leaves or a small dish of extra honey for drizzling. They’re also lovely with a simple green salad and a cold glass of iced tea or lemonade, making a sweet-and-savory appetizer that bridges the gap between snack and dessert.

Servings: 18–24 pieces (about 6–8 appetizer servings)

4 large ripe but firm peaches, pitted and cut into 6–8 wedges each

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup, then place a metal cooling rack on top if you have one. (If you don’t, you can place the peaches directly on the foil.) Lightly coat the rack or foil with cooking spray or a thin film of oil so the glaze doesn’t stick too badly.

Prepare the peaches. Wash and dry the peaches well. Cut each peach in half, remove the pit, then slice each half into 3–4 even wedges, depending on the size of the fruit. You want firm, not mushy, peaches so they hold their shape while baking.

Wrap the peaches with bacon. Take a peach wedge and a half-slice of bacon. Starting at one end of the wedge, wrap the bacon snugly around the peach, overlapping slightly as you go so it stays in place. Lay the wrapped peach seam-side down on the prepared rack or foil. Repeat with the remaining peach wedges and bacon pieces, spacing them in a single layer with a little room between each piece.

Brush with honey. Warm the honey just slightly if it’s very thick so it brushes easily (a few seconds in the microwave or in a small pan is enough). Using a pastry brush or spoon, lightly coat the tops and sides of each bacon wrapped peach with honey. Don’t drown them—just a shiny coat is plenty, as it will thicken and caramelize in the oven.

Bake until crisp and caramelized. Place the tray on the middle rack of the preheated oven. Bake for 15 minutes, then carefully remove the tray and turn each piece over with tongs so both sides crisp evenly. Brush lightly with any honey that’s pooled underneath or a bit more from the bowl, then return to the oven.

Continue baking for another 10–15 minutes, or until the bacon is browned and crisp around the edges and the honey has turned into a sticky, amber glaze. Keep an eye on them during the last few minutes so the sugars don’t burn—every oven is a little different.

Rest briefly and serve. Let the peaches rest on the tray for about 5 minutes; the glaze will thicken and cling as they cool slightly, and the bacon will firm up so it’s easier to pick up. If you like, drizzle with a tiny bit more honey right before serving for extra shine. Transfer to a platter or serve straight from the foil-lined baking sheet while warm.

For a little heat, stir 1/4–1/2 teaspoon of freshly ground black pepper or a pinch of red pepper flakes into the honey before brushing it on the peaches; that sweet-spicy kick is especially good with smoky bacon. If you prefer a deeper caramel flavor, you can swap the honey for real maple syrup, or use half and half. Use thin-cut bacon for best results—thick bacon doesn’t crisp as nicely before the peaches get too soft. If your peaches are very large, you may want to cut them into smaller wedges so each piece gets a good balance of fruit and bacon. You can assemble the wrapped peaches a few hours ahead and refrigerate them on the tray; brush with honey just before baking. For food safety, keep raw bacon and peaches chilled until you’re ready to cook, wash your hands and cutting board after handling raw bacon, and make sure the bacon is fully cooked and sizzling before serving. Leftovers should be cooled, refrigerated within 2 hours, and reheated in a hot oven until warmed through and re-crisped; do not leave cooked bacon wrapped peaches out at room temperature for extended periods during summer gatherings.