27 Peach Desserts To Delight This Summer

Roasting peaches intensifies their flavor, and in this old-school recipe, they’re mashed and mixed into a rich custard before churning into a creamy, fruit-forward ice cream. Serve with a drizzle of caramel sauce, dollop of whipped cream, or additional roasted peaches to take this dessert over the top.

Sure, we love peach pies and cobblers, but these creamy buttermilk panna cottas topped with caramelized peaches offer a delicious way to shake up your go-to peach dessert repertoire. Sweet, tangy, and impressive, they’re perfect for everything from casual summer dinners to elegant gatherings.

The freshly grated ginger in the filling is what truly makes these Peach Hand Pies something special. Make the dough in advance to give it time to firm up in the refrigerator before rolling it out.

If you’re a fan of our Chocolate Delight, then this is the peach dessert for you. It’s a similarly easy dessert featuring a graham cracker crust, light and fluffy cheesecake filling, and jammy peach topping.

This is not average peach pie. This recipe was originally submitted by Mrs. Clifford B. Smith, Sr. of White Hall, Maryland, and it first ran in our July 1989 magazine. With a meringue crust and peach-studded creamy filling, it’s like no other peach pie out there.

We love a no-bake treat in the summer, especially when it uses peaches. Although our favorite part of this dessert might just be the bourbon caramel that goes on top, we love that these individual treats can be made up to three days in advance.

Give your cast iron skillet a rest and use your Bundt pan to bake this sweet and moist upside-down cake. If you don’t have fresh peaches, one 15-ounce can of sliced peaches will work in a pinch. Drain and gently pat dry before using.

Bread pudding isn’t just for cold-weather months. Filled with fresh summertime peaches and topped with a boozy caramel sauce, this bread pudding is a sweet ending to any meal. The spiked caramel sauce makes this bread pudding truly spectacular. Resist the urge to stir the caramel as it cooks, and watch it closely. Once it starts to brown, it can easily turn too dark and become bitter.

Cobblers are much easier than pies; the crusts or toppings are simplified, and it doesn’t take nearly as much time. This recipe comes from peach retailers Jessica and Stephen Rose of The Peach Truck. It’s a homey, six-ingredient recipe that comes together in just 10 minutes, and with no need to fuss over fitting a pastry crust into a pan.

Large, Southern-style canned biscuits make easy work of these irresistible hand pies with a spiced, jammy filling. Fry the pies in a Dutch oven four to five minutes per side. Wrap in wax paper for a picnic or serve immediately topped with powdered sugar for a warm, crispy, peachy dessert.

Talk about a pretty pie. This stunner starts with homemade pie crust, but you can opt for store-bought if you prefer. Pick firm but ripe peaches. If they are too soft and watery, it will affect how the custard sets. On a hot summer day, enjoy this creamy pie cooled or at room temperature.

There’s nothing like a crisp for making quick work of pulling together a tasty-as-can-be dessert that plays off the season’s bounty. Use ripe, juicy peaches that have a little give and are slightly wrinkled around the stem. The cinnamon-oat-topped treat takes the cake, and when dolloped with vanilla ice cream, it’s pure heaven.

The joy in a dump cake is that there is close to zero effort on your part but with absolutely delicious results. This recipe calls for a few basic ingredients—including two shortcuts, canned peaches (although you can use fresh) and yellow cake mix—and only five minutes of hands-on time. Serve this effortless dessert with vanilla ice cream or whipped cream.

Peek through ornamental strips of tasty crust at the real cornerstone of this dessert: the fresh fruit. Firm, ripe peaches and nectarines, as well as whichever other stone fruits catch your eye, are heavenly in this easy slab pie that asks only 20 minutes of your active time. Assemble the slab by rolling out the dough, wrapping it around a rolling pin, and gently fitting it inside a 15×10-inch jelly-roll pan.

You’re only nine ingredients and four steps away from scrumptious peach cobbler to star at any summer potluck or “just because” occasion. Soft, ripe peaches are best for this cobbler, and if it’s not peach season, substitute with your favorite seasonal fruit.

Pit, peel, and prepare three large peaches as the stars of this dense and delightful cake. Between the fresh fruit enhanced by cinnamon and pecans, and the rich coffee cake-like texture, this recipe will become an instant summertime classic in your household. This dessert is easily enjoyed for breakfast, brunch, or as a snack too.

This recipe from the Hill Country Fruit Council in Central Texas celebrates regional produce with heritage. Honoring German influence on Texas food culture, this pie-like pastry begins with a shortbread crust and is loaded with cinnamon-and-sugar peaches. Top it all off with a sour cream custard and join in the celebration for this delicious culinary collaboration.

Family-owned McLeod Farms in South Carolina has grown peaches since 1916, so when they tell us how we should use them, we listen. Taking full advantage of summer bounties, this fruit-focused pound cake uses peaches in both the batter and the glossy glaze. Bake the batter in a 10-inch tube pan for about an hour, and drizzle the peach glaze over the cooled pound cake before serving.

Store-bought pie crust is the first step on the road to easy, delicious peach pie, though after gussying it up a bit, the crust’s origins will be long forgotten. Use fresh, freestone peaches that release easily from the pit, and brush the crust with an egg wash and a sprinkling of turbinado sugar for a crunchier result. Unlike many other peach pie recipes that rely on cinnamon and nutmeg, we like to add a little vanilla extract to the filling for a peaches-and-cream effect.

Peach cobbler is a classic for a reason, and this recipe keeps it simple with one game-changing, surprising ingredient: ginger. Under a crumbly topping, crystallized ginger in the peach-sugar filling adds depth of flavor that will have all your summer guests asking for your cobbler recipe. And it’s easy too—spread the cobbler topping over the fruit mixture and let it cook on high for two to three hours in the slow cooker.

We love the simplicity of cobblers and how they allow fresh fruit flavors and textures to shine. In this cobbler, the batter completely covers the fruit instead of the usual dollops of pastry speckled on top. Peaches and blueberries spiced with cinnamon and brown sugar marry underneath pillowy pastry to create a dessert that merits your heartiest scoop of vanilla ice cream.

Watch as your cast-iron skillet performs true magic. If you’re having trouble with your cobbler coming out too soggy, try adding a little cornstarch to the fruit mixture to help thicken it. This recipe is just right for family dinner since it serves eight.

A personalized peach pie that we don’t have to share with anyone else? Sign us up! We use pre-made refrigerated pie crusts as well as muffin tins to make sure these individual delights preserve their shape.

If you’re looking for a light but sweet way to end an al fresco summer dinner, fire up the grill to add warmth and smokiness to fresh peaches. This method beautifully showcases the season’s best without any fuss.

Our homemade peach ice cream starts with a rich custard base, made from sweetened condensed milk. It only takes 20 minutes of hands-on work, and then comes the hard part: waiting while the ice cream sets in the freezer.

Inspired by Southern fried apples, we decided to try the same cooking technique but on our favorite summer fruit, peaches. And guess what? It’s just as delicious as the original. Serve these over ice cream, pound cake, or anything else you dream up.

Juicy blueberries burst during baking, melding with the fresh peach juices for a gorgeous, saucy filling in this pie. You can make your own pie crust for this recipe or use two packaged pie crusts.