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Try these scrumptious peach desserts for endless seasonal inspiration: from rich and decadent to fresh and light!

Peach Galette
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When the season for fresh peaches is upon us…it’s time. Bake, freeze and blend your way through all these peach desserts! With a load of juicy fresh peaches, you can transform simple ingredients into pure heaven. Try classic bakes like pies, cobblers and crisps, rich and decadent treats like peach cobbler cheesecake, or fresh spins like peach frozen yogurt or peach popsicles. This master collection features top recipes from this website, along with ideas from a few of our favorite recipe developers.

Want more seasonal dessert ideas? Try our Top Fruit Desserts or Best Summer Desserts.

And now…25 tasty peach dessert recipes!

How to ripen peaches

It’s important to have ripe peaches for any peach dessert recipe to make sure the dessert comes out sweet enough. Give your peaches a gentle squeeze: it should be slightly soft to the touch. If the peaches feel firm, you’ll need a few days. Here’s how to ripen peaches:

  • Place the peaches in a paper bag.
  • Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
  • Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.

On using canned or frozen peaches

If it’s the off season and you’re dying for a peach dessert, canned peaches work in many of the peach desserts above! Here are a few tips for substituting canned peaches:

  • For canned peaches, use unsweetened peaches or “no sugar added” cans. Using sweetened peaches will come out much too sweet. This works well in a peach cobbler, crisp or crumble. It doesn’t work as well for the fresh peach pie above or galette since the peaches need to hold their shape. Use your best judgment or shoot us an email to ask.
  • Some recipes work with frozen peaches. You can make frozen fresh peaches with ripe peaches from the store, and use them like you would fresh peaches. If you use store-bought bagged frozen peaches, add a bit of extra sugar to your recipe because the bags tend to taste more tart.

More peach recipes

This juicy fruit is for more than just peach dessert recipes! It’s fantastic in salads, salsa, drinks, and more. Try a few more of our favorite peach recipes:

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Peach Crisp

25 Great Peach Desserts

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x


This peach crisp recipe is a classic! It’s got a sweet, vanilla-scented fruit filling and a golden crunchy crumble.


  • 5 cups sliced ripe peaches (2 ½ pounds; about 5 large or 7 medium)*
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • ¾ cup Old Fashioned rolled oats
  • ¾ cup all purpose flour (or almond flour for gluten-free)
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 8 tablespoons cold salted butter (or coconut oil or vegan butter)
  • Vanilla ice cream, to serve


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel the peaches: Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot so that the water fully covers them and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled.
  3. Make the filling: Slice the peaches. In a medium bowl, mix them with the granulated sugar, cornstarch, vanilla extract, and lemon juice, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  4. Make the topping: In a medium bowl, mix together the oats, flour, brown sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
  5. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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1 Comment

  1. Sonja Overhiser says:

    Let us know if you have any questions!