34 Delicious Peach Dessert Recipes to Savor

Picture this: it’s a warm summer day, and you’re biting into a juicy, sun-ripened peach. That sweet, fragrant flavor is what inspired this collection of 34 irresistible peach dessert recipes. Whether you’re craving a quick cobbler, elegant tart, or refreshing sorbet, we’ve gathered the very best ways to celebrate peach season. Get ready to discover your new favorite treat—each recipe is more delicious than the last!

Peach and Raspberry Cobbler

Lazy summer afternoons call for this effortless peach and raspberry cobbler. It’s the kind of dessert that fills your kitchen with warmth and your bowl with juicy, bubbling fruit. You’ll have it ready before the oven finishes preheating.

Ingredients

– 4 cups sliced fresh peaches (I leave the skins on for extra texture)
– 1 cup fresh raspberries (frozen work too, no need to thaw)
– 1 cup granulated sugar (I use half in the fruit, half in the batter)
– 1 cup all-purpose flour (spoon and level for accuracy)
– 2 tsp baking powder
– 1 cup whole milk (room temp blends smoother)
– 1/2 cup unsalted butter (melted and slightly cooled)
– 1 tsp vanilla extract
– 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F.
2. Place the melted butter in a 9×13 inch baking dish, swirling to coat the bottom.
3. In a medium bowl, toss peaches and raspberries with 1/2 cup sugar.
4. Whisk together flour, remaining 1/2 cup sugar, baking powder, and salt in another bowl.
5. Pour milk and vanilla into the dry ingredients, stirring until just combined.
6. Spread the batter evenly over the butter in the baking dish—don’t mix.
7. Spoon the sugared fruit and juices over the batter.
8. Bake for 45 minutes until the top is golden and fruit bubbles at the edges.
9. Let it rest for 15 minutes before serving—this helps the filling set.

Each spoonful delivers tender fruit beneath a golden, cake-like topping. The raspberries add a bright tartness that cuts through the sweet peaches. Serve it warm with a scoop of vanilla ice cream melting into the crevices.

Grilled Peach and Honey Yogurt Parfaits

Zesty grilled peaches meet creamy yogurt in this effortless summer dessert. You’ll love how the smoky char plays against sweet honey. Perfect for those evenings when you want something impressive but simple.

Ingredients

– 4 ripe peaches, halved and pitted (firm but yielding peaches grill best)
– 2 cups Greek yogurt (I prefer full-fat for extra creaminess)
– 1/4 cup honey (local wildflower honey adds wonderful floral notes)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– 1 tbsp olive oil (just enough to lightly coat the peaches)
– Pinch of sea salt (flaky Maldon salt creates nice texture contrast)

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Brush peach halves lightly with olive oil on all cut surfaces.
3. Place peaches cut-side down on the hot grill grates.
4. Grill for 3-4 minutes until you see distinct char marks forming.
5. Flip peaches using tongs and grill skin-side down for another 2 minutes.
6. Remove peaches from grill and let cool for 5 minutes until handleable.
7. While peaches cool, whisk together Greek yogurt, honey, vanilla extract, and sea salt in a medium bowl.
8. Slice grilled peaches into 1/2-inch thick wedges using a sharp knife.
9. Layer yogurt mixture and peach slices alternately in serving glasses.
10. Drizzle any remaining honey from the bowl over the top layer.
11. Chill parfaits in refrigerator for 15 minutes before serving.
Youthful and vibrant, these parfaits offer wonderful textural contrast between the creamy yogurt and tender peaches. The smoky char from grilling adds depth that balances the honey’s sweetness. Try serving them in mason jars for a portable picnic dessert or garnish with fresh mint for extra freshness.

Classic Peach Pie

Golden late-summer peaches make this pie an absolute showstopper. Get your flakiest crust ready for this classic dessert. Nothing beats warm peach pie straight from the oven.

Ingredients

– 2 ½ cups all-purpose flour (I always spoon and level for accuracy)
– 1 cup cold unsalted butter, cubed (keep it icy cold for best results)
– 6 cups sliced fresh peaches (about 8 medium, I prefer freestone varieties)
– ¾ cup granulated sugar (adjust based on peach sweetness)
– ¼ cup brown sugar (adds depth to the filling)
– 3 tablespoons cornstarch (my go-to thickener for fruit pies)
– 1 tablespoon lemon juice (brightens up the peach flavor)
– 1 teaspoon vanilla extract (pure vanilla makes a difference)
– ½ teaspoon cinnamon (just enough for warmth)
– ¼ teaspoon salt (balances the sweetness)
– 1 egg, beaten (for that golden crust finish)

Instructions

1. Combine 2 ½ cups flour and ¼ teaspoon salt in a large bowl.
2. Cut 1 cup cold butter into flour mixture until pea-sized crumbs form.
3. Gradually add 6-8 tablespoons ice water, mixing until dough just comes together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for 1 hour.
5. Peel and slice 6 cups peaches into ½-inch thick slices.
6. Toss peaches with ¾ cup granulated sugar, ¼ cup brown sugar, and 3 tablespoons cornstarch.
7. Add 1 tablespoon lemon juice, 1 teaspoon vanilla, and ½ teaspoon cinnamon to peach mixture.
8. Roll out first dough disc to 12-inch circle on floured surface.
9. Transfer dough to 9-inch pie plate, pressing gently into corners.
10. Spoon peach filling into crust, mounding slightly in center.
11. Roll out second dough disc and place over filling.
12. Trim and crimp edges, sealing completely.
13. Brush top crust with beaten egg using pastry brush.
14. Cut 4-5 steam vents in top crust with sharp knife.
15. Place pie on baking sheet to catch any drips.
16. Bake at 400°F for 45-50 minutes until crust is golden brown and filling bubbles.
17. Cool pie on wire rack for at least 3 hours before slicing.

Really let this pie cool completely—the filling thickens beautifully as it rests. That flaky crust shatters with each bite, revealing sweet, cinnamon-kissed peaches. Serve warm with vanilla ice cream melting into the steam vents for the ultimate summer dessert experience.

Peach Crumble Bars

Easy peach crumble bars bring summer’s sweetest fruit to a handheld treat. These buttery bars layer juicy peaches between a shortbread-like crust and a crunchy oat topping. Perfect for picnics or a quick dessert, they’re simple to make and even easier to enjoy.

Ingredients

• 2 cups all-purpose flour (I always spoon and level it for accuracy)
• 1 cup old-fashioned rolled oats (not quick oats—they hold texture better)
• 1 cup unsalted butter, cold and cubed (cold butter makes the crust flaky)
• 3/4 cup granulated sugar (I use this amount for balanced sweetness)
• 1/2 cup light brown sugar, packed (adds a caramel note)
• 1/4 tsp salt (enhances all the flavors)
• 3 cups fresh peaches, peeled and diced (ripe but firm peaches work best)
• 1 tbsp lemon juice (brightens the peach filling)
• 1 tsp vanilla extract (my go-to for warmth)
• 1/2 tsp ground cinnamon (optional, but I love the spice)

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, light brown sugar, and salt until well combined.
3. Add the cold, cubed unsalted butter to the dry ingredients.
4. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs and holds together when squeezed. Tip: Keep the butter cold to avoid a greasy crust.
5. Set aside 1 1/2 cups of the crumb mixture for the topping; press the remaining mixture firmly into the bottom of the prepared pan in an even layer.
6. Bake the crust for 15 minutes at 350°F, or until lightly golden at the edges.
7. While the crust bakes, toss the diced peaches with lemon juice, vanilla extract, and ground cinnamon in a medium bowl until evenly coated.
8. Spread the peach mixture over the hot crust in an even layer, leaving any excess liquid in the bowl to prevent sogginess. Tip: Discard extra juice to keep bars firm.
9. Sprinkle the reserved crumb topping evenly over the peaches, pressing gently to adhere.
10. Bake for 35–40 minutes at 350°F, until the topping is golden brown and the filling is bubbly at the edges. Tip: Cool completely before slicing for clean cuts.
11. Let the bars cool in the pan on a wire rack for 1 hour, then lift out using the parchment overhang and cool completely before slicing into squares.

The bars have a tender, crumbly base and a juicy peach center with a crisp oat topping. Serve them warm with a scoop of vanilla ice cream for contrast, or pack them for a sunny day outing—they’re sturdy enough to travel.

Peach and Almond Tart

Just when you think summer peaches can’t get better, this tart proves otherwise. Juicy peaches meet crunchy almonds in a buttery crust that’s surprisingly simple. Perfect for when you want something impressive without the fuss.

Ingredients

– 1 ½ cups all-purpose flour (I like King Arthur for consistent results)
– ½ cup cold unsalted butter, cubed (keep it chilled until the last minute)
– 3 tbsp ice water (this makes the crust flaky)
– 4 ripe peaches, sliced (freestone varieties are easier to pit)
– ½ cup sliced almonds (toasted first for maximum crunch)
– ¼ cup granulated sugar (I prefer cane sugar here)
– 1 tsp almond extract (the secret flavor booster)
– 1 egg, beaten (for that golden glaze)

Instructions

1. Preheat your oven to 375°F and grease a 9-inch tart pan.
2. Combine flour and cold butter cubes in a food processor, pulsing until coarse crumbs form.
3. Add ice water one tablespoon at a time, pulsing just until dough comes together.
4. Press dough evenly into the tart pan, including up the sides. Tip: Chill the crust for 15 minutes before baking to prevent shrinking.
5. Arrange peach slices in concentric circles over the crust.
6. Sprinkle sliced almonds evenly over the peaches.
7. Mix granulated sugar and almond extract in a small bowl, then sprinkle over the tart.
8. Brush the beaten egg over the crust edges for a shiny finish. Tip: Use a pastry brush for even coverage.
9. Bake at 375°F for 30-35 minutes until crust is golden and peaches are bubbling.
10. Cool on a wire rack for at least 20 minutes before slicing. Tip: Let it rest fully so the juices set.
Still warm from the oven, the crust shatters with each bite while the almonds add a nutty contrast. Serve it with a scoop of vanilla ice cream melting into the peach juices, or enjoy it plain for breakfast the next day.

Vanilla Peach Sorbet

Dazzlingly simple yet bursting with summer flavor, this vanilla peach sorbet requires just four ingredients and no ice cream maker. It’s the perfect way to use up ripe peaches when they’re at their peak sweetness.

Ingredients

– 4 large ripe peaches, peeled and pitted (I look for ones that give slightly when pressed)
– 1 cup granulated sugar (this creates that signature smooth sorbet texture)
– 1 cup water
– 1 tablespoon pure vanilla extract (the good stuff makes all the difference)

Instructions

1. Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat.
2. Stir constantly until the sugar completely dissolves, about 3-4 minutes – don’t let it boil.
3. Remove the simple syrup from heat and stir in 1 tablespoon pure vanilla extract.
4. Let the syrup cool completely to room temperature, about 30 minutes.
5. Peel and pit 4 large ripe peaches while the syrup cools.
6. Cut the peaches into rough chunks and place them in a blender.
7. Pour the cooled vanilla syrup over the peaches in the blender.
8. Blend on high speed until completely smooth, about 1-2 minutes.
9. Pour the mixture into a 9×5-inch loaf pan.
10. Cover the pan tightly with plastic wrap, pressing it directly against the sorbet surface.
11. Freeze for at least 6 hours, or until completely firm.
12. Remove from freezer and let sit at room temperature for 5 minutes before scooping.

Miraculously creamy despite having no dairy, this sorbet captures the pure essence of summer peaches with just a hint of vanilla warmth. Serve it in chilled glasses garnished with fresh mint, or layer it with crushed ginger snaps for an elegant dessert parfait. The texture stays scoopably soft straight from the freezer thanks to the perfect sugar-to-fruit ratio.

Brown Sugar Peach Pancakes

Dive into these caramel-kissed peach pancakes that transform basic breakfast into something special. Brown sugar caramelizes against the skillet, creating crispy edges around tender peach pieces. They come together faster than you can brew your morning coffee.

Ingredients

– 1 cup all-purpose flour (I always spoon and level mine for accuracy)
– 2 tbsp brown sugar, packed hard (dark brown gives deeper flavor)
– 1 tsp baking powder
– ½ tsp salt
– 1 cup whole milk (room temp blends smoother)
– 1 large egg
– 2 tbsp melted butter, cooled slightly
– 1 ripe peach, peeled and diced small (freestone peaches work best)
– Butter for cooking (I keep extra for that golden crust)

Instructions

1. Whisk flour, brown sugar, baking powder, and salt in a large bowl until no lumps remain.
2. Pour milk, egg, and melted butter into dry ingredients.
3. Mix with a spatula until just combined—small lumps are fine, overmixing makes tough pancakes.
4. Fold diced peaches gently into the batter.
5. Heat a non-stick skillet over medium heat (350°F surface temperature).
6. Melt 1 tablespoon butter, swirling to coat the pan evenly.
7. Drop ¼ cup batter per pancake, leaving 2 inches between each.
8. Cook for 2-3 minutes until bubbles cover the surface and edges look set.
9. Flip pancakes carefully with a thin spatula.
10. Cook another 2 minutes until bottoms are golden brown and centers spring back when pressed.
11. Transfer to a wire rack instead of stacking—this keeps them crisp.
12. Repeat with remaining batter, adding more butter between batches.

Buttery caramel notes from the brown sugar pair perfectly with juicy peach bursts in every bite. Serve them stacked high with extra peach slices and a drizzle of maple syrup for maximum effect. The contrast between crispy edges and fluffy centers makes these worth waking up early.

Peach and Blueberry Galette

Fruit-forward and rustic, this peach and blueberry galette celebrates summer’s bounty with minimal fuss. Forget perfect pie crusts—this free-form beauty welcomes imperfections. Fresh fruit needs little adornment to shine.

Ingredients

– 1 ½ cups all-purpose flour (I prefer King Arthur for consistent results)
– ½ teaspoon salt
– 10 tablespoons cold unsalted butter, cubed (keep it icy cold for flaky layers)
– 3-4 tablespoons ice water
– 2 ripe peaches, sliced ¼-inch thick (freestone varieties make pit removal easier)
– 1 cup fresh blueberries
– ¼ cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon lemon juice (freshly squeezed brightens the fruit)
– 1 egg, beaten (room temp helps it brush on evenly)
– 1 tablespoon turbinado sugar for sprinkling

Instructions

1. Whisk flour and salt in a large bowl.
2. Cut in cold butter cubes using a pastry cutter until pea-sized crumbs form.
3. Drizzle ice water over mixture 1 tablespoon at a time, mixing with a fork until dough just holds together.
4. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Preheat oven to 375°F and line a baking sheet with parchment paper.
6. Toss peach slices, blueberries, granulated sugar, cornstarch, and lemon juice in a bowl.
7. Roll chilled dough on floured surface into a 12-inch circle.
8. Transfer dough to prepared baking sheet.
9. Arrange fruit mixture in center, leaving a 2-inch border.
10. Fold dough edges over fruit, pleating as you go.
11. Brush dough edges with beaten egg.
12. Sprinkle turbinado sugar over crust and fruit.
13. Bake for 35-40 minutes until crust is golden and fruit bubbles.
14. Cool on pan for 15 minutes before slicing.

Serve warm with vanilla ice cream melting into the juicy filling. The crust stays shatteringly crisp against the soft fruit. Leftovers? Reheat slices in a 300°F oven to revive the texture.

Peach Upside Down Cake

Perfectly caramelized peaches crown this moist, buttery cake. Prepare it in under an hour for a stunning dessert that requires minimal effort. Everyone will ask for seconds.

Ingredients

• 3 ripe peaches, sliced ¼-inch thick—firm ones hold their shape better
• ½ cup unsalted butter, divided—I always use room temperature for easier mixing
• ¾ cup light brown sugar, packed—dark brown works for deeper flavor
• 1 cup all-purpose flour—spoon and level to avoid dense cake
• 1 tsp baking powder
• ¼ tsp salt
• 2 large eggs at room temperature—they incorporate more smoothly
• ½ cup granulated sugar
• 1 tsp vanilla extract—pure vanilla makes a noticeable difference
• ⅓ cup whole milk

Instructions

1. Preheat your oven to 350°F.
2. Melt 4 tablespoons of butter in a 9-inch cast iron skillet over medium heat.
3. Sprinkle brown sugar evenly over the melted butter and cook for 1 minute until bubbling.
4. Arrange peach slices in a single layer over the sugar mixture, working quickly before it sets.
5. Remove skillet from heat and set aside to cool slightly while preparing batter.
6. Whisk together flour, baking powder, and salt in a medium bowl.
7. Beat remaining 4 tablespoons butter with granulated sugar in a separate bowl for 2 minutes until light and fluffy.
8. Add eggs one at a time, beating well after each addition until fully incorporated.
9. Mix in vanilla extract.
10. Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour, mixing just until combined.
11. Spread batter evenly over peaches in the skillet using a spatula.
12. Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
13. Cool cake in skillet on a wire rack for exactly 10 minutes—this allows the caramel to set properly.
14. Run a knife around the edge of the skillet to loosen the cake.
15. Place a serving plate upside down over the skillet and carefully invert the cake onto the plate.

Serve warm when the caramel is still slightly gooey. The cake stays moist for days if covered tightly—if it lasts that long. Try it with vanilla ice cream melting over the warm peaches.

Peach and Cream Cheese Turnovers

Let’s make these flaky peach and cream cheese turnovers that disappear faster than you can bake them. Perfect for using up summer peaches or frozen ones when you need a quick dessert fix.

Ingredients

• 1 sheet frozen puff pastry, thawed but still cold (I find the cold dough creates the best flaky layers)
• 2 ripe peaches, peeled and diced small (frozen work great too—no need to thaw completely)
• 4 oz cream cheese, softened at room temperature (this makes mixing smoother)
• 1/4 cup granulated sugar, plus 2 tbsp for sprinkling
• 1 tsp vanilla extract (pure vanilla gives the best flavor here)
• 1 large egg, beaten with 1 tbsp water for egg wash
• 1/2 tsp ground cinnamon, my favorite for that warm spice kick

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface and roll it gently into a 10×10 inch square.
3. Cut the pastry into 4 equal squares using a sharp knife or pizza cutter.
4. In a medium bowl, beat the softened cream cheese with 1/4 cup sugar and vanilla until smooth.
5. Fold in the diced peaches and cinnamon until just combined—don’t overmix to keep the peaches intact.
6. Spoon about 2 tablespoons of the peach mixture onto the center of each pastry square.
7. Brush the edges of each square lightly with the egg wash using a pastry brush.
8. Fold each square diagonally to form triangles, pressing the edges firmly with your fingers.
9. Crimp the edges with a fork to seal completely—this prevents any filling from leaking out during baking.
10. Brush the tops of all turnovers with the remaining egg wash and sprinkle with the extra 2 tablespoons of sugar.
11. Cut 2-3 small slits in the top of each turnover with a sharp knife to allow steam to escape.
12. Bake for 18-22 minutes until the turnovers are puffed and golden brown—watch closely after 15 minutes as ovens vary.
13. Transfer to a wire rack and let cool for at least 10 minutes before serving—the filling will be very hot.

Serve these warm when the flaky pastry shatters with each bite and the creamy peach filling oozes out. They’re fantastic with a scoop of vanilla ice cream melting over the top, or enjoy them cooled for a portable breakfast treat.

Bourbon Peach Bread Pudding

Fragrant bourbon and sweet peaches transform humble bread into something spectacular. This comforting dessert comes together quickly and fills your kitchen with the most inviting aroma. Perfect for using up stale bread while creating something truly special.

Ingredients

– 6 cups cubed day-old French bread (stale bread absorbs the custard better)
– 2 cups whole milk (I prefer whole for richness)
– 3 large eggs at room temperature (they incorporate more smoothly)
– 1 cup granulated sugar
– 2 cups peeled, diced fresh peaches (frozen work too if thawed)
– 1/4 cup bourbon (use your favorite brand)
– 1/2 cup unsalted butter, melted
– 1 tsp vanilla extract
– 1/2 tsp cinnamon
– Pinch of salt

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
2. Arrange the cubed bread evenly in the prepared baking dish.
3. In a large bowl, whisk together the milk, eggs, and sugar until completely smooth.
4. Stir in the melted butter, bourbon, vanilla extract, cinnamon, and salt.
5. Fold in the diced peaches gently to avoid breaking them.
6. Pour the custard mixture evenly over the bread cubes in the baking dish.
7. Press down on the bread with a spatula to ensure all pieces are submerged in liquid.
8. Let the mixture sit for 20 minutes to allow the bread to fully absorb the custard.
9. Bake at 350°F for 45-50 minutes until the top is golden brown and the center is set.
10. Test for doneness by inserting a knife in the center – it should come out clean.
11. Remove from oven and let cool for 15 minutes before serving.
12. The bread pudding should be served warm for the best texture and flavor. This dessert develops a wonderfully crisp top while staying moist and custardy inside. The bourbon adds a subtle warmth that complements the sweet peaches beautifully. Try serving it with a scoop of vanilla ice cream for the perfect temperature contrast.

Peach and Lavender Shortbread

Melt-in-your-mouth shortbread gets a floral summer upgrade. This peach and lavender version balances sweet fruit with subtle herbal notes. Perfect for afternoon tea or dessert.

Ingredients

– 1 cup unsalted butter, softened (I always use European-style for richer flavor)
– 1/2 cup granulated sugar
– 2 cups all-purpose flour
– 1/4 cup dried culinary lavender buds
– 1/2 cup finely diced fresh peaches (ripe but firm peaches work best)
– 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 325°F and line an 8×8 baking pan with parchment paper.
2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add all-purpose flour and fine sea salt to the butter mixture, mixing just until combined.
4. Gently fold in dried culinary lavender buds and finely diced fresh peaches until evenly distributed.
5. Press the dough firmly into your prepared baking pan, using the bottom of a glass to create an even layer.
6. Score the dough into squares with a sharp knife before baking—this makes clean cuts later.
7. Bake at 325°F for 35-40 minutes until the edges are golden brown.
8. Let the shortbread cool completely in the pan before cutting along your scored lines.
9. Store in an airtight container with parchment between layers to prevent sticking.
Crumbly texture gives way to bursts of juicy peach and aromatic lavender. Serve warm with vanilla ice cream or package in pretty tins for gifts. The floral notes deepen beautifully overnight.

Peach Melba Ice Cream

Nothing beats homemade ice cream on a warm day. Now you can make this classic dessert with fresh summer peaches and raspberry sauce. It’s surprisingly simple and tastes like pure nostalgia.

Ingredients

– 2 cups heavy cream (I always use organic for richer flavor)
– 1 cup whole milk
– 3/4 cup granulated sugar
– 4 large egg yolks (room temperature blends smoother)
– 2 ripe peaches, peeled and diced (freestone varieties work best)
– 1 cup fresh raspberries
– 1/4 cup water
– 1 tablespoon lemon juice (freshly squeezed makes all the difference)
– 1 teaspoon vanilla extract (pure vanilla is worth the splurge)

Instructions

1. Combine heavy cream, milk, and 1/2 cup sugar in a saucepan over medium heat.
2. Heat the mixture until it reaches 170°F, stirring occasionally to prevent scorching.
3. Whisk egg yolks with remaining 1/4 cup sugar in a separate bowl until pale yellow.
4. Slowly pour 1 cup of the hot cream mixture into the egg yolks while whisking constantly.
5. Pour the tempered egg mixture back into the saucepan with the remaining cream.
6. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
7. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
8. Stir in vanilla extract and refrigerate the custard for at least 4 hours until completely chilled.
9. Combine peaches, raspberries, water, and lemon juice in a small saucepan over medium heat.
10. Cook the fruit mixture for 8-10 minutes until the fruits break down and release their juices.
11. Press the fruit mixture through a fine-mesh sieve to remove seeds and create a smooth sauce.
12. Chill the raspberry-peach sauce in the refrigerator for 30 minutes.
13. Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions.
14. When the ice cream is almost frozen, swirl in the chilled fruit sauce during the last 2 minutes of churning.
15. Transfer the ice cream to an airtight container and freeze for at least 4 hours until firm.
More than just frozen dessert, this peach melba ice cream delivers creamy texture with bright fruit swirls throughout. The contrast between smooth vanilla base and tart raspberry-peach ribbons makes each spoonful exciting. Try serving it in chilled bowls with extra fresh peaches and a drizzle of the remaining sauce for an elegant presentation.

Roasted Peach and Lemon Thyme Fool

Unbelievably simple yet sophisticated, this roasted peach dessert comes together with minimal effort. Using ripe summer peaches transforms ordinary ingredients into something extraordinary. The lemon thyme adds an unexpected herbal note that balances the sweetness perfectly.

Ingredients

– 4 ripe peaches, sliced (I look for ones that yield slightly to gentle pressure)
– 1 cup heavy cream (chilled works best for whipping)
– 1/4 cup granulated sugar (I prefer organic cane sugar for its subtle molasses notes)
– 2 tablespoons fresh lemon thyme leaves (regular thyme works in a pinch)
– 1 teaspoon vanilla extract (the real stuff makes all the difference)
– Pinch of sea salt (I use flaky Maldon salt for texture)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange peach slices in a single layer on the prepared baking sheet.
3. Roast peaches for 20-25 minutes until they’re caramelized at the edges and tender when pierced with a fork.
4. Transfer roasted peaches to a bowl and mash roughly with a fork, leaving some chunks for texture.
5. Chill the peach mixture in the refrigerator for 30 minutes to cool completely.
6. While peaches chill, combine heavy cream, sugar, and vanilla in a chilled mixing bowl.
7. Whip the cream mixture on medium-high speed until soft peaks form, about 3-4 minutes.
8. Gently fold the cooled peach mixture and lemon thyme leaves into the whipped cream.
9. Spoon the fool into serving glasses and refrigerate for at least 1 hour before serving.
10. Just before serving, sprinkle with a pinch of sea salt for balance.
Outrageously creamy with bursts of caramelized peach, this fool delivers contrasting textures in every spoonful. The herbal thyme note cuts through the richness beautifully. Serve in vintage coupe glasses for an elegant presentation, or layer with crushed ginger snaps for added crunch.

Peach and Honey Pavlova

Heavenly clouds of meringue meet summer’s sweetest fruit in this stunning dessert. Pavlova delivers crisp shells with marshmallow-soft centers every time. Honey-roasted peaches add caramelized depth that balances the airy texture perfectly.

Ingredients

– 4 large egg whites at room temperature (they whip up fluffier this way)
– 1 cup granulated sugar (I always use superfine for smoother meringue)
– 1 tsp white vinegar (this secret ingredient keeps the center chewy)
– 1 tsp cornstarch (for that perfect crisp-yet-tender shell)
– 1/4 tsp fine sea salt (balances the sweetness beautifully)
– 3 ripe peaches, sliced (firm but fragrant ones hold their shape best)
– 2 tbsp honey (local wildflower honey is my favorite here)
– 1 cup heavy whipping cream (chilled thoroughly for maximum volume)
– 1 tsp pure vanilla extract (the good stuff makes all the difference)

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. Wipe your mixing bowl and whisk attachment with vinegar to remove any grease.
3. Beat room temperature egg whites on medium speed until foamy, about 2 minutes.
4. Gradually add sugar while beating, 1 tablespoon at a time over 5 minutes.
5. Continue beating until stiff, glossy peaks form when you lift the whisk.
6. Gently fold in cornstarch, vinegar, and salt using a spatula until just combined.
7. Spoon meringue onto prepared baking sheet into a 8-inch circle with slightly raised edges.
8. Bake for 1 hour 15 minutes until the outside is crisp and pale cream-colored.
9. Turn off the oven and let the pavlova cool completely inside for 2 hours.
10. Toss peach slices with honey and roast at 400°F for 12 minutes until caramelized.
11. Whip chilled cream with vanilla until medium peaks form, about 3 minutes.
12. Spread whipped cream over the cooled meringue base.
13. Arrange warm honey-roasted peaches over the cream layer.
14. Drizzle any remaining honey syrup from the peaches over the top.
15. Serve immediately or refrigerate for up to 30 minutes before serving.
But that first crack through the crisp shell reveals the magic within. The marshmallow-soft center melts against the honey-kissed peaches, while chilled cream cuts through the sweetness. Serve it family-style right on the baking sheet for that rustic, shareable summer vibe.

Peach Basil Mozzarella Salad

Crisp, sweet, and refreshing—this peach basil mozzarella salad comes together in minutes but tastes like summer on a plate. Perfect for those hot days when you want something light yet satisfying. The combination of juicy peaches with creamy mozzarella and fresh basil is simply unbeatable.

Ingredients

– 3 ripe peaches, sliced (I look for ones that give slightly when pressed)
– 8 oz fresh mozzarella balls, drained (the small ciliegine size works perfectly)
– 1/4 cup fresh basil leaves, torn (never chopped—it prevents bruising)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tbsp balsamic glaze (the thick, syrupy kind creates beautiful drizzles)
– 1/4 tsp flaky sea salt (Maldon salt adds wonderful texture)
– 1/4 tsp freshly ground black pepper

Instructions

1. Wash and dry 3 ripe peaches thoroughly.
2. Slice peaches into 1/2-inch thick wedges, discarding the pits.
3. Arrange peach slices in a single layer on a large serving platter.
4. Pat 8 oz fresh mozzarella balls completely dry with paper towels.
5. Scatter mozzarella balls evenly among the peach slices.
6. Tear 1/4 cup fresh basil leaves by hand directly over the salad.
7. Drizzle 2 tbsp extra virgin olive oil evenly across the entire salad.
8. Drizzle 1 tbsp balsamic glaze in a zigzag pattern over the ingredients.
9. Sprinkle 1/4 tsp flaky sea salt uniformly over the salad.
10. Grind 1/4 tsp black pepper evenly across the surface.
11. Let the salad rest at room temperature for 5 minutes before serving.

Buttery mozzarella contrasts beautifully with the crisp peach slices, while the basil adds an herbal freshness that cuts through the richness. The balsamic glaze creates sweet-tart pockets that make each bite dynamic. Serve it alongside grilled chicken or as a stunning centerpiece at your next barbecue.

Peach Rosemary Muffins

Perfectly balancing sweet summer peaches with earthy rosemary, these muffins deliver unexpected sophistication. They come together quickly for a breakfast upgrade or afternoon treat. You’ll appreciate how the flavors deepen as they cool.

Ingredients

• 2 cups all-purpose flour (I always spoon and level for accuracy)
• 1 cup granulated sugar (reduce to ¾ cup if your peaches are very ripe)
• 2 tsp baking powder (check the date—fresh powder means better rise)
• ½ tsp salt
• 2 large eggs, room temperature (they incorporate more smoothly)
• 1 cup buttermilk (whole milk with 1 tbsp lemon juice works in a pinch)
• ½ cup unsalted butter, melted and cooled slightly
• 1½ cups diced fresh peaches (peeled—the skins can get tough)
• 1 tbsp finely chopped fresh rosemary (don’t substitute dried—it’s too pungent)

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl until thoroughly combined.
3. In a separate medium bowl, whisk the room temperature eggs until frothy, about 30 seconds.
4. Pour the buttermilk and cooled melted butter into the eggs, whisking constantly until emulsified.
5. Tip: Make a well in the dry ingredients and pour in the wet mixture—fold gently with a spatula until just combined; overmixing creates tough muffins.
6. Gently fold in the diced peaches and chopped rosemary until evenly distributed throughout the batter.
7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
8. Bake for 20-22 minutes at 375°F until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
9. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
11. Tip: Wait at least 15 minutes before serving—the rosemary flavor intensifies as they cool.

Notice how the crumb stays tender while the peach pieces soften into jammy pockets. These muffins pair wonderfully with a sharp cheddar for a sweet-savory twist or simply warmed with a pat of salted butter.

Sticky Peach Toffee Pudding

Warm, gooey, and utterly comforting, this peach toffee pudding transforms ripe summer fruit into a decadent dessert. It’s the kind of simple bake that feels both rustic and luxurious. You’ll love how the sticky toffee soaks into the tender cake.

Ingredients

– 1 ½ cups all-purpose flour (I always spoon and level for accuracy)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (room temp blends smoother)
– 2 large eggs, at room temperature (they incorporate better)
– 1 tsp baking powder
– ½ tsp salt
– 1 cup whole milk (the fat content makes it richer)
– 2 ripe peaches, peeled and diced (freestone peaches are easier to pit)
– 1 cup brown sugar, packed (dark brown adds deeper flavor)
– ½ cup heavy cream
– 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking dish thoroughly.
2. Whisk together the flour, baking powder, and salt in a medium bowl until fully combined.
3. In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 3 minutes until pale and fluffy.
4. Add the room temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with flour; mix on low speed just until combined after each addition.
6. Gently fold in the diced peaches with a spatula until evenly distributed throughout the batter.
7. Pour the batter into the prepared baking dish and spread it into an even layer with the spatula.
8. Bake at 350°F for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
9. While the cake bakes, combine the brown sugar, heavy cream, and 2 tbsp butter in a small saucepan over medium heat.
10. Bring the toffee sauce to a simmer, stirring constantly with a whisk for 5 minutes until slightly thickened and smooth.
11. Remove the baked pudding from the oven and immediately poke holes all over the top with a skewer.
12. Pour half of the warm toffee sauce evenly over the hot pudding, allowing it to soak in for 10 minutes.
13. Cut the pudding into squares and serve warm, drizzled with the remaining toffee sauce. Here, the cake becomes incredibly moist from the absorbed toffee, with soft peach pieces adding bursts of fruity sweetness. For a special touch, top with vanilla ice cream to contrast the warm, sticky pudding.

Conclusion

Versatile peaches shine in these 34 delightful desserts perfect for any occasion! From classic cobblers to elegant tarts, there’s something for every home cook to love. We hope you’ll try these recipes, share your favorites in the comments below, and pin this collection to your Pinterest boards for sweet inspiration all season long.