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!
At the top of the best peach recipes: peach cobbler! Those elusive days where peaches are ripe and juicy makes them all the more special. Why not use them to make an incredible peach cobbler? Imagine: cinnamon-spiced, ripe and tangy peaches, covered in delightfully flaky ricotta biscuits. It’s truly something special.
Peach recipes can be savory sweet, too! When peach season rolls around, you've got to make a batch of this peach salsa! The sweetness of the ripe fruit is ideal paired with red onion, jalapeno and cilantro. Use it to top tacos or as a dip for tortilla chips. It's also great with grilled fish.
Peaches are perfect in a Caprese salad recipe! Pair them with heirloom tomatoes, fresh mozzarella, and fresh basil, and it's a taste treat like none other! Serve it as an appetizer or a side dish. Step it up by using burrata cheese, a rich ball of fresh mozzarella filled with cream.
Also try: Peaches & Burrata
Yes, this really is the best peach pie! It's our family's award winning recipe: and man, is it good. The filling is thick and creamy, flavored with sugar and lots of vanilla. Combine that with juicy peaches and a pastry crust and its...well, heavenly.
Here’s a sparkling peach recipe that’s full of beautiful fresh flavor: the Bellini! It's a classic cocktail that comes from Italy. The combination of bubbly Prosecco and sweet peach puree couldn’t be more refreshing! It’s ideal as a signature drink for cocktail hour or for brunch like its cousin the mimosa. (You can also use frozen peaches here, so it works anytime!)
Here’s another best peach recipe: grilled peaches! Throw these sweet, juicy fruits onto the grill and they get caramelized and lightly smoky. Then top them with vanilla ice cream and fresh mint, and it’s one of the best treats on the planet. This is a summer dessert that everyone raves about.
Ready for another peach drink recipe? The peach margarita. This one combines the sweetness of peaches, tart lime, and edge of tequila to make one fantastic cocktail. Even better: it you can use frozen peaches so you can make it any time of year! Not just that short window during peach season. Though, you can use fresh peaches if you have them!
This peach crisp recipe so satisfying! The filling perfectly highlights ripe peaches, scented with a hint of peppery basil. And the topping is delightfully crunchy, featuring oats and almond flour. The unique element? Add fresh basil to the crisp if you'd like, which gives it an herby summer flair.
Here’s the peach smoothie recipe of your dreams! Really. You’ll be blown away by the creamy texture and bright peach flavor, accented with vanilla and cinnamon. It tastes more like a milkshake! But it’s made with healthy ingredients like peaches, banana and Greek yogurt. This one is a huge hit in our house. It’s even good enough to serve as a healthy dessert.
Here’s a cheater’s way to getting a peach pie flavor with none of the effort: this roasted peaches recipe! They take just a few minutes in the broiler, and they taste incredible. Top with melty vanilla ice cream, and it’s one of summer’s best taste treats.
Here's a spin on white sangria, using summer's favorite fruit: peaches! This easy peach sangria recipe is lightly sweet, refreshing, and full of beautiful peaches, raspberries, and fresh mint. The result is lightly sweet and highly drinkable, with a hint of fruitiness.
Here's the simplest peach dessert recipe: peaches with mint syrup! Make up a batch of syrup with fresh mint, which tastes like pure herby, minty bliss. Add it to local peaches from the farmer’s market and it's beyond stellar. It's like eating the best kind of candy possible.
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
Classic Peach Cobbler
(5 votes, average: 5.00 out of 5)
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 10 1x
- Diet: Vegetarian
Description
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.
Ingredients
For the ricotta biscuit topping
- 2 1/2 cups (250g) cake flour, plus more for rolling
- 1 1/2 tablespoons sugar
- 1/2 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
- 3/4 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
Instructions
- 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 1/2 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 1/2 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.
Notes
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
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.
About the Authors
Sonja Overhiser
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.
No Comments