Here are the best peach recipes to make when you’ve lots of this juicy ripe fruit! From sweet to savory to drinks, try them all to enjoy the season.
Got peaches? We’ve got answers! Peach season is short and sweet. So when you’ve got ripe peaches, it’s time for action. This beautifully sweet, juicy fruit is extremely versatile. It works in desserts like pie, cobbler and crisps. You can also use it for savory recipes like peach salsa and Caprese salad, and drinks from the bellini to the peach margarita. Starting to get hungry? Us too.
And now…the top peach recipes to try!
How to peel peaches
Many of the peach recipes above require peeling peaches. But if you use a vegetable peeler or knife, it can disintegrate into a mushy mess. What’s the secret? A quick pop into boiling water. Here’s our simple method for how to peel peaches:
- Boil the peaches for 45 seconds each. You can add them to a pan of boiling water in batches of 2 or 3.
- Remove them to a bowl of ice water. Use a slotted spoon to place the peaches into the ice water. This cools them so you can easily handle them.
- Remove the peel with your fingers. Use a knife to get it started by making a shallow slice just into the skin. Then use your fingers to pull off the skin in sheets!
You can use this method in the recipes above like peach pie, cobbler, crisp, salsa, and more.Print
Here’s the top peach recipe to make: peach cobbler! Top cinnamon-y sweet peaches with flaky ricotta biscuits. We dare you to eat just one bite.
For the ricotta biscuit topping
- 2 ½ cups (250g) cake flour, plus more for rolling
- 1 ½ tablespoons sugar
- ½ tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 stick (113g) unsalted butter, cold and cut into ½-inch cubes
- 1 cup (236ml) cold buttermilk, plus more for brushing
- ¾ cup (186g) cold whole-milk ricotta cheese*
For the peach cobbler filling
- 2 pounds (908g) ripe peaches, skinned, pitted, and cut into ¾-inch pieces (about 6 cups)
- 1 cup (200g) sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch kosher salt
- 2 tablespoons heavy cream, for brushing
- Sift the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Place the bowl in the freezer to chill for 20 minutes.
- Add the butter to the dry ingredients and toss to combine. Pinch and smear the pieces of butter between your fingers. Processing the butter like this creates small leaves of butter that layer in the dough, resulting in flakes later. Once all the butter chunks have been pinched, grab small handfuls of flour and butter and rub the two together between the palms of your hands until the mixture resembles uneven pebbles on a sandy beach.
- Create a well in the center of the mixture and add ½ cup of the buttermilk. Using a fork, toss the flour and butter from around the edge of the well into the center. Fluff the buttermilk and flour mixture with the fork five or six times, until shaggy looking.
- Crumble the ricotta cheese into tablespoon-size chunks over the dough, making sure not to break up the cheese too much. Using your hands with your fingers spread wide open, loosely incorporate the cheese into the dough with a lift-and-gently-squeeze motion. Drizzle the remaining ½ cup of buttermilk over the dough while using the fork to bring the mixture together into a loose and shaggy mass.
- Scrape the dough onto a lightly floured work surface and use your hands to shape the dough into a 10 x 7-inch rectangle. Fold the rectangle in thirds like a letter and then rotate 90 degrees. Using a rolling pin, flatten the dough back into a 10 x 4-inch rectangle. Repeat the folding, rotating, and rolling process two more times, ending with the dough shaped into a 10 x 4-inch rectangle of about 1-inch thickness. Wrap the dough with plastic and refrigerate for 30 minutes.
- While the dough sits, peel the peaches and cut them into 3/4-inch pieces.
- Position a rack in the center of your oven and preheat the oven to 350°F. Place a parchment-lined baking sheet on the lower rack of the oven to catch any drips.
- Combine the peaches, sugar, lemon juice, flour, cinnamon, and salt in a 2-quart baking dish.
- Place 1-inch blobs or cut small squares of the dough on top of the filling (here the instructions called for 2-inch squares — we did about 1-inch squares and they were still rather large! Next time we’ll try the blob method). Brush the surface with the heavy cream.
- Bake the cobbler until the biscuits are browned and baked through and the juices bubble vigorously around the edges of the dish, about 45 minutes. Serve the cobbler warm. Any leftovers will keep well at room temperature overnight, but it’s really best eaten the same day.
Reprinted from Dappled: Baking Recipes for Fruit Lovers by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Nicole Rucker. *The original recipe calls for draining the cheese for at least 1 hour in a fine-mesh strainer lined with two layers of cheesecloth. Our cheese was very thick and did not strain out any liquid after 1 hour — so this step can be optional depending on the texture of your cheese.
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Keywords: Peach recipes, Peach cobbler
More summer fruit desserts
There are so many great desserts starring the best of summer fruits! Here are some of our favorite fruit desserts:
- Classic Strawberry Shortcake Here’s how to make the best strawberry shortcake: the classic way! Tender, biscuit-like shortcakes meet sweet berries and fluffy homemade whipped cream.
- “Magic” Blueberry Cobbler As it bakes, the blueberries sink to the bottom and the batter forms a golden crust on top.
- Strawberry Rhubarb Crisp This strawberry rhubarb crisp is sweet tart and nostalgic, sweetened with maple syrup with a crumbly topping of pure oats.