Peach season has a way of sneaking up and stealing the show. The aroma, the juiciness, the sun-soaked color—it all begs to be turned into something sweet. If you’ve ever stared at a bowl of ripe peaches and wondered what to bake, this list is your gentle nudge.
These 14 desserts are cozy, elegant, and doable with basic tools. You’ll find classics, a few playful twists, and plenty of ways to make your kitchen smell like a neighborhood bakery.
What Makes This Special
- Approachable but impressive: Each recipe is simple enough for a weeknight, yet polished enough for guests.
- Focus on fresh flavor: Ripe peaches do most of the heavy lifting. We keep add-ins minimal so the fruit shines.
- Reliable structure: Techniques like macerating, pre-baking crusts, and balancing acidity help you get bakery-level results.
- Flexible for all seasons: Many recipes work with frozen or canned peaches when fresh isn’t available.
Ingredients
These are the core ingredients you’ll reach for across the 14 recipes.
You won’t need all of them at once, but keeping the basics on hand makes baking simple.
- Fresh peaches (or frozen/canned in juice), lemon juice, orange zest
- Granulated sugar, brown sugar, powdered sugar
- All-purpose flour, almond flour, cornstarch, baking powder, baking soda
- Unsalted butter, olive oil, neutral oil
- Eggs, egg yolks
- Whole milk, buttermilk, heavy cream, cream cheese, mascarpone, Greek yogurt
- Vanilla extract, almond extract, cinnamon, nutmeg, ginger, cardamom
- Pie dough or puff pastry, phyllo dough, shortbread cookies (for crumbs)
- Honey, maple syrup, light corn syrup (for stability in some glazes)
- Sea salt, flaky salt
- Optional: bourbon, amaretto, chopped nuts (almonds, pecans), oats
Instructions
Here’s your list of 14 peach desserts with quick how-to steps. Pick your favorite and follow along.
- Classic Peach Cobbler: Toss sliced peaches with sugar, lemon, and cornstarch. Pour into a buttered dish.
Drop spoonfuls of biscuit batter on top and bake until golden and bubbling.
- Peach Pie with Lattice Crust: Roll out chilled pie dough. Fill with peaches, sugar, spices, and thickener. Top with lattice, brush with egg wash, and bake until the juices thicken.
- Peach Galette: Roll one disc of dough into a rustic circle.
Fan peaches in the center, sprinkle sugar, fold edges over, and chill. Bake until the crust is crisp and deep golden.
- Brown Butter Peach Crisp: Brown butter in a pan. Toss peaches with a bit of sugar and lemon.
Top with an oat-almond crumble and bake until crunchy on top.
- Peach Shortcakes: Macerate peaches with sugar. Bake tender biscuits. Split, add peaches and softly whipped cream flavored with vanilla.
- Peach Upside-Down Cake: Line a pan with caramel and sliced peaches.
Pour vanilla cake batter on top. Bake, then invert while warm for glossy, tender fruit.
- Peach and Mascarpone Tart: Blind-bake a tart shell. Whip mascarpone with a touch of cream, sugar, and vanilla.
Spread and top with fresh sliced peaches and a brush of warmed apricot jam.
- Peach Icebox Cheesecake: Press shortbread crumbs into a pan. Beat cream cheese, sugar, and whipped cream. Fold in peach purée and chill until set.
- Roasted Peaches with Honey and Thyme: Halve and pit peaches.
Drizzle with honey, add thyme, and roast until tender. Serve with Greek yogurt or ice cream.
- Peach Yogurt Pops: Blend peaches, yogurt, honey, and a squeeze of lemon. Pour into molds and freeze until solid.
- Peach Scones: Fold chopped peaches into a cold, buttery scone dough.
Shape, chill, slice, and bake. Glaze with a simple vanilla icing.
- Peach Pavlova: Bake a crisp-on-the-outside meringue base. Top with whipped cream and sliced or lightly roasted peaches.
Finish with a drizzle of honey.
- Peach Hand Pies: Cut pie dough into rounds. Fill with peach jam or chopped peaches. Crimp, chill, egg wash, and bake until flaky.
- Grilled Peach Sundaes: Brush halved peaches with oil and grill until charred.
Serve with vanilla ice cream, toasted nuts, and a splash of bourbon caramel.
Keeping It Fresh
- Store smart: Most baked peach desserts keep well covered in the fridge for 2–3 days. Crisp and cobbler toppings are best the day they’re baked.
- Revive texture: Reheat cobblers, crisps, and pies in a 350°F (175°C) oven for 10–15 minutes to re-crisp toppings and thicken juices.
- Freeze wisely: Freeze unbaked pies and hand pies; bake from frozen, adding extra time. Avoid freezing fresh cream toppings—add those after thawing.
- Prevent sogginess: Cool desserts on a rack before covering.
Trapped steam makes crusts limp.
Health Benefits
- Fiber and vitamins: Peaches offer fiber, vitamin C, and vitamin A. They add natural sweetness, which lets you use a bit less sugar.
- Healthy swaps: Try whole wheat pastry flour in crisps, use Greek yogurt instead of heavy cream in toppings, or sweeten with honey.
- Portion-friendly bakes: Hand pies, pops, and roasted halves make it easy to serve smaller portions without losing satisfaction.
- Nut boosts: Almonds and pecans add crunch plus healthy fats and protein, helping balance desserts.
What Not to Do
- Don’t skip thickener: Peaches release a lot of juice. Use cornstarch, flour, or tapioca to avoid runny fillings.
- Don’t use underripe fruit: Hard peaches won’t soften well or taste sweet.
Let them ripen at room temperature first.
- Don’t rush cooling: Pies and cobblers need time for juices to set. Slice too soon and you’ll get soupy pieces.
- Don’t overmix batters: Cakes and scones turn tough when overworked. Mix just until combined.
- Don’t forget salt: A pinch sharpens sweetness and keeps flavors from tasting flat.
Variations You Can Try
- Spice it up: Add cardamom to a galette, ginger to a crisp, or chai spices to a scone glaze.
- Nutty twist: Swap part of the flour for almond flour in tarts and crisps for a tender, bakery-style crumb.
- Boozy lift: Stir in a splash of bourbon, amaretto, or rum to fillings or caramel sauces for warmth.
- Herb accents: Fresh thyme, basil, or mint brighten roasted or fresh desserts without overpowering the fruit.
- Dairy-free options: Use coconut cream for whipped topping, vegan butter in crumbles, and plant-based yogurt for pops.
- Off-season swaps: Use frozen peaches in crisps and cobblers.
For pies, thaw and drain well to control moisture.
FAQ
How do I peel peaches easily?
Score an X on the bottom of each peach. Blanch in boiling water for 30–45 seconds, then move to an ice bath. The skins should slip right off.
Can I use canned peaches?
Yes.
Drain them well and reduce added sugar since they’re already sweet. They work especially well in crisps, cobblers, and hand pies.
What thickener works best for peach pie?
Cornstarch is reliable and clear. Tapioca starch sets juicy fillings beautifully too.
Flour is fine, but it can look slightly cloudy.
How ripe should peaches be for baking?
Choose peaches that give slightly when pressed and smell fragrant. Overripe fruit is great for purées, sauces, and icebox desserts.
Why is my crust soggy?
Juicy fillings need a hot oven and sometimes a par-baked bottom crust. Preheat a baking steel or sheet, vent the top, and let the pie cool fully before slicing.
Can I make these gluten-free?
Yes.
Use a 1:1 gluten-free flour blend for cakes and scones, and cornstarch or tapioca for thickening. For crisps, use certified gluten-free oats.
What’s the best way to store leftover pie?
Let it cool, then cover loosely and refrigerate. Reheat slices in a 350°F (175°C) oven for 8–10 minutes to revive flakiness.
Do I need to peel peaches for desserts?
Not always.
Skins add color and a bit of texture, especially in crisps and cobblers. Peel for silky pies, cheesecakes, or tarts.
How do I stop fillings from overflowing?
Don’t overfill. Chill assembled pies for 20 minutes before baking, place them on a lined sheet, and bake on a lower rack to set the bottom faster.
What ice cream pairs best with peach desserts?
Vanilla is classic, but honey, almond, or cinnamon ice cream also pair beautifully.
For a lighter option, try lemon sorbet.
Final Thoughts
Peaches make desserts feel sunny and effortless, even when the recipe looks fancy. With a few smart techniques and simple ingredients, you can turn ripe fruit into something bakery-worthy at home. Start with a crisp or galette, then try a tart or pavlova when you’re ready to impress.
Keep it relaxed, trust the fruit, and let that peach perfume do the rest.