Ingredients
- Fresh ripe peaches (yellow peaches preferred for sweetness)
- All-purpose flour
- Granulated sugar
- Brown sugar
- Butter (unsalted)
- Cinnamon
- Nutmeg
- Vanilla extract
- Lemon juice
- Cornstarch (for thickening)
- Rolled oats (for crumbles or crisps)
- Pie crust or biscuit dough (for cobblers and pies)
- Heavy cream or whipped topping
- Graham crackers or shortbread cookies
- Greek yogurt or mascarpone (optional)
- Honey or maple syrup (optional sweeteners)
Instructions
Classic Peach Cobbler
- Preheat oven to 375°F (190°C).
- Slice 6 ripe peaches and toss with 1/2 cup sugar, 1 tbsp lemon juice, and 1 tbsp cornstarch.
- Pour into a greased 9×13-inch baking dish.
- Mix 1 cup flour, 1/2 cup sugar, 1 tsp baking powder, pinch of salt, and 1/2 cup milk to form a batter.
- Melt 1/4 cup butter in the dish and pour batter over it. Spoon peaches on top.
- Bake for 40-45 minutes until golden and bubbling. Let cool slightly before serving.
Peach Crisp with Oat Topping
- Preheat oven to 350°F (175°C).
- Combine 5 cups sliced peaches with 2 tbsp sugar, 1 tbsp lemon juice, and 1 tbsp cornstarch.
- For the topping: mix 1 cup oats, 1/2 cup flour, 1/2 cup brown sugar, 1/2 tsp cinnamon, and 1/2 cup butter until crumbly.
- Layer peaches in a greased baking dish and sprinkle topping.
- Bake for 35 minutes until topping is golden. Serve warm with ice cream.
No-Bake Peach Icebox Cake
- Whip 2 cups heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla extract.
- Layer graham crackers, whipped cream, and thinly sliced peaches in a 9×13-inch dish.
- Repeat layers and finish with a layer of peaches on top.
- Cover and refrigerate overnight. Garnish with mint or chopped nuts before serving.
Grilled Peaches with Honey and Cream
- Halve and pit 4 peaches, brush with olive oil or melted butter.
- Grill cut-side down for 3-4 minutes until char marks form.
- Drizzle with honey and top with whipped cream or Greek yogurt.
- Sprinkle with cinnamon or chopped nuts for extra texture.
Peach Pie with Flaky Crust
- Preheat oven to 375°F (190°C).
- Line a pie dish with one crust. Mix 6 cups sliced peaches, 3/4 cup sugar, 1/4 cup flour, 1/2 tsp cinnamon, and a splash of vanilla.
- Pour into crust, dot with butter, and top with second crust or lattice.
- Vent top crust and brush with egg wash. Bake for 50-60 minutes.
- Cool before slicing for best results.
Peach Parfait Jars
- In small jars or cups, layer crumbled shortbread cookies, whipped cream, and diced peaches.
- Repeat layers and finish with peach slices and a sprig of mint.
- Chill until ready to serve. Great for picnics or individual desserts.
Notes
Use canned or frozen peaches when fresh aren’t available, but reduce added sugar.
Add a splash of bourbon or rum for a grown-up twist.
Mix in berries like blueberries or raspberries for a flavor boost.
Swap oat topping with granola for a crunchier crisp.
Vegan? Use plant-based butter and coconut cream.
Sprinkle raw sugar on crusts before baking for extra crunch.
For added texture, toss in sliced almonds or pecans.