Juicy, fragrant peaches basically are summer. Whether you’ve got a haul of sun-warmed beauties from the farmers’ market or a few cans in the pantry, there’s a peach dessert here for you—no fancy techniques required.

Below you’ll find:

• A quick peach FAQ (fresh vs frozen vs canned, peeling, etc.)
• 10 full recipes (with ingredients + step-by-step instructions)
• 15 additional peach dessert ideas for inspiration

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Peach Dessert Basics

What kind of peaches work best?

• Fresh yellow peaches are ideal for baking: they’re sweet but still a little tangy.
• White peaches are lower acid and taste sweeter; great for no-bake and fresh desserts.
• Frozen peaches are perfect for crisps, cobblers, and smoothies—just thaw and drain first.
• Canned peaches (in juice or light syrup) shine in dump cobblers, no-bake pies, and quick cakes.

Do I have to peel peaches?

Not always.

• Leave skins on for crisps, crumbles, and skillet desserts—they soften in the oven and add color and fiber.
• Peel for classic pies, cobblers with a cake/biscuit topping, or custard desserts to keep the texture silky.

To peel easily: score an “X” on the bottom of each peach, blanch in boiling water for 30–45 seconds, transfer to an ice bath, then slip off the skins.

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1. Classic Southern Peach Cobbler

Serves 8–10

A buttery batter that rises up around juicy, cinnamon-kissed peaches—this is the style you spoon warm into bowls with vanilla ice cream.

Ingredients

For the peaches

• 6 cups sliced peaches (about 8 medium), peeled
• ½ cup granulated sugar
• 2 tbsp light brown sugar
• 1 tbsp lemon juice
• 2 tsp cornstarch
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of salt

For the cobbler batter

• ½ cup (1 stick / 113 g) unsalted butter
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ¼ tsp fine salt
• ¾ cup whole milk
• ½ tsp vanilla extract

For topping

• 1–2 tbsp coarse sugar (optional)
• Extra cinnamon, for sprinkling

Instructions

1. Prep pan & oven
   • Preheat oven to 350°F (175°C).
   • Place butter in a 9×13-inch baking dish and set in the oven until melted and lightly sizzling. Remove but keep oven on.
2. Make peach filling
   • In a large bowl, combine peaches, sugars, lemon juice, cornstarch, vanilla, cinnamon, and salt.
   • Toss gently, then pour into a saucepan and simmer over medium heat 5–7 minutes until the juices are thickened and glossy. Remove from heat.
3. Make batter
   • In a bowl whisk flour, sugar, baking powder, and salt.
   • Whisk in milk and vanilla just until smooth (don’t overmix).
4. Assemble
   • Pour batter over the melted butter in the baking dish—do not stir.
   • Spoon the warm peaches and their juices evenly over the batter. Again, don’t stir; the batter will puff up around the fruit as it bakes.
5. Bake
   • Sprinkle with coarse sugar and a little cinnamon.
   • Bake 35–45 minutes, until the top is golden and a toothpick inserted into the batter comes out clean.
6. Serve
   • Cool 10–15 minutes. Serve warm with vanilla ice cream or whipped cream.

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2. Peach Crisp with Brown Sugar Oat Crumble

Serves 8

All the cozy flavor of cobbler with a crunchy, nutty topping.

Ingredients

Peach layer

• 6 cups sliced peaches (fresh or frozen, thawed and drained)
• ⅓ cup granulated sugar
• 2 tbsp light brown sugar
• 1½ tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Pinch of salt

Crisp topping

• 1 cup old-fashioned rolled oats
• ¾ cup all-purpose flour
• ½ cup light brown sugar, packed
• ¼ cup granulated sugar
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup (1 stick / 113 g) cold unsalted butter, cubed
• ½ cup chopped pecans or almonds (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch square or similar baking dish.
2. Toss peaches with remaining peach-layer ingredients; spread in dish.
3. In a bowl, combine oats, flour, sugars, cinnamon, and salt. Cut in butter with fingertips or a pastry cutter until clumpy. Stir in nuts if using.
4. Sprinkle topping evenly over the peaches.
5. Bake 35–40 minutes until the topping is deeply golden and the fruit is bubbling at the edges.
6. Cool slightly and serve warm with ice cream or plain yogurt.

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3. No-Bake Fresh Peach Icebox Cake

Serves 10–12

Layers of graham crackers, lightly sweetened whipped cream, and fresh peaches that soften into a cake in the fridge.

Ingredients

• 3 cups heavy cream, cold
• ½ cup powdered sugar
• 1 tsp vanilla extract
• Pinch of salt
• 2 sleeves graham crackers (about 18–20 full sheets)
• 5–6 ripe peaches, thinly sliced (peels on or off)
• 2 tbsp peach jam (optional, for drizzling)

Instructions

1. Whip cream
   Beat cream, powdered sugar, vanilla, and salt to stiff peaks.
2. First layer
   Spread a thin layer of cream (about ¼ cup) in the bottom of a 9×13-inch pan. Arrange a layer of graham crackers on top, breaking as needed.
3. Build layers
   Spread a generous layer of whipped cream over crackers, then a single layer of peach slices. Drizzle lightly with peach jam if using. Repeat layers (crackers → cream → peaches) 2–3 more times, finishing with cream.
4. Chill
   Cover and refrigerate at least 6 hours, preferably overnight, until the crackers soften.
5. Serve
   Top with extra peach slices just before serving. Slice squares with a sharp knife.

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4. Rustic Peach Galette (Free-Form Pie)

Serves 6–8

All the flavor of peach pie without wrestling a pie plate.

Ingredients

Pastry

• 1¼ cups all-purpose flour
• 2 tsp granulated sugar
• ½ tsp fine salt
• ½ cup (1 stick / 113 g) cold unsalted butter, diced
• 3–4 tbsp ice water

Filling

• 4–5 medium peaches, sliced
• ⅓ cup granulated sugar
• 1 tbsp light brown sugar
• 1½ tbsp cornstarch
• ½ tsp cinnamon (optional)
• 1 tsp lemon juice
• Pinch of salt

To finish

• 1 egg, beaten with 1 tbsp water (egg wash)
• 1–2 tbsp coarse sugar

Instructions

1. Make dough
   • Pulse flour, sugar, and salt in a food processor. Add butter; pulse until pea-sized.
   • Add ice water 1 tbsp at a time just until dough clumps.
   • Form into a disk, wrap, and chill 30–45 minutes.
2. Prepare filling
   • Toss peaches with sugars, cornstarch, cinnamon, lemon juice, and salt. Let stand 10 minutes.
3. Assemble
   • Heat oven to 400°F (200°C). Line a baking sheet with parchment.
   • Roll chilled dough into a 12-inch circle. Transfer to sheet.
   • Pile peach mixture in the center, leaving a 2-inch border.
   • Fold edges up over fruit, pleating as you go.
4. Bake
   • Brush crust with egg wash and sprinkle with coarse sugar.
   • Bake 35–40 minutes until crust is golden and filling is bubbling.
5. Serve
   • Cool at least 20 minutes to let juices thicken. Serve warm or at room temperature.

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5. Skillet-Fried Peaches with Butter & Brown Sugar

Serves 4

A 15-minute dessert that tastes like the inside of a cobbler without turning on the oven. Inspired by Southern skillet-fried peaches.

Ingredients

• 4 ripe peaches, sliced (peeling optional)
• 3 tbsp unsalted butter
• 3 tbsp light brown sugar
• 1 tbsp granulated sugar
• ½ tsp cinnamon
• Pinch of nutmeg (optional)
• 1–2 tsp lemon juice or splash of bourbon/rum (optional)
• Pinch of salt

Instructions

1. Melt butter in a large skillet over medium heat.
2. Add sugars, cinnamon, nutmeg, and salt; stir until glossy and beginning to bubble.
3. Add peach slices; cook 5–8 minutes, gently stirring, until peaches are tender and the sauce is syrupy.
4. Stir in lemon juice or bourbon off the heat.
5. Serve warm over vanilla ice cream, pancakes, waffles, or pound cake.

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6. Peach Upside-Down Cake (Using Canned Peaches)

Serves 10–12

A moist vanilla cake topped with a shiny layer of caramelized canned peaches—no mixer required.

Ingredients

Topping

• 4 tbsp unsalted butter
• ½ cup light brown sugar, packed
• 1 can (15 oz / 425 g) sliced peaches in juice, drained

Cake

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup neutral oil (or melted butter)
• 2 large eggs, room temp
• ½ cup milk (dairy or plant-based)
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan; line bottom with parchment.
2. In a saucepan, melt butter and brown sugar until bubbling. Pour into pan and tilt to coat. Arrange peach slices neatly on top.
3. In a bowl, whisk flour, baking powder, and salt.
4. In another bowl, whisk sugar, oil, eggs, milk, and vanilla until smooth.
5. Stir dry ingredients into wet just until combined.
6. Pour batter over peaches and smooth top.
7. Bake 35–40 minutes until a toothpick comes out clean.
8. Cool 10 minutes, then run a knife around the edge and invert onto a plate. Peel off parchment. Cool slightly before slicing.

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7. Honey-Roasted Peaches with Yogurt & Granola

Serves 4

Breakfast that secretly eats like dessert.

Ingredients

• 4 peaches, halved and pitted
• 2 tbsp melted butter or olive oil
• 3 tbsp honey or maple syrup
• ½ tsp vanilla extract
• Pinch of cinnamon
• 2 cups Greek yogurt (vanilla or plain, lightly sweetened)
• 1–1½ cups granola
• Fresh mint (optional)

Instructions

1. Heat oven to 400°F (200°C). Line a small baking pan.
2. Place peach halves cut-side up. Stir butter, honey, vanilla, and cinnamon; spoon over peaches.
3. Roast 15–20 minutes, until caramelized and tender.
4. Serve warm over bowls of yogurt, topped with granola and mint.

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8. Peach Cheesecake Bars (No-Bake Filling, Baked Crust)

Makes 16 bars

A buttery graham crust, creamy cheesecake layer, and glossy peach topping.

Ingredients

Crust

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp melted unsalted butter
• Pinch of salt

Cheesecake layer

• 16 oz (450 g) cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup cold heavy cream

Peach topping

• 3 cups sliced peaches (fresh or canned, drained)
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 2 tsp cornstarch mixed with 2 tsp cold water

Instructions

1. Crust
   • Heat oven to 350°F (175°C).
   • Stir crumbs, sugar, salt, and butter; press into a parchment-lined 8-inch square pan.
   • Bake 8–10 minutes. Cool completely.
2. Cheesecake layer
   • Beat cream cheese, powdered sugar, and vanilla until smooth.
   • In another bowl, whip cream to stiff peaks. Fold into cream cheese mixture.
   • Spread over cooled crust. Chill while making topping.
3. Peach topping
   • In a saucepan, combine peaches, sugar, and lemon juice; cook over medium heat until juicy.
   • Stir in cornstarch slurry and cook 1–2 minutes until thickened. Cool to room temp.
4. Assemble
   • Spoon cooled peach mixture over cheesecake layer.
   • Chill at least 4 hours before slicing bars.

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9. Grilled Peaches with Mascarpone Cream

Serves 4

Perfect for when the grill’s already hot.

Ingredients

• 4 firm-ripe peaches, halved and pitted
• 2 tbsp neutral oil or melted butter
• 2 tbsp brown sugar or honey
• ½ tsp cinnamon (optional)

Mascarpone cream

• 4 oz (115 g) mascarpone cheese
• ½ cup heavy cream
• 2–3 tbsp powdered sugar
• ½ tsp vanilla
• Pinch of salt

Instructions

1. Preheat grill to medium-high; oil grates.
2. Brush peaches with oil/butter and sprinkle cut sides with sugar and cinnamon.
3. Grill cut-side down 3–4 minutes until charred; flip and grill 2–3 minutes more until tender.
4. For the cream, beat mascarpone, cream, powdered sugar, vanilla, and salt until thick and fluffy.
5. Serve peaches warm with a dollop of mascarpone cream and chopped nuts or crushed amaretti cookies, if desired.

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10. Peach Raspberry Crumble Bars

Makes 16 bars

Buttery shortbread crust + jammy peach-raspberry layer + crumb topping.

Ingredients

Crust & crumble

• 2 cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup light brown sugar
• ½ tsp baking powder
• ½ tsp salt
• 1 cup (2 sticks / 226 g) cold unsalted butter, diced
• 1 tsp vanilla extract

Fruit layer

• 2 cups diced peaches
• 1 cup raspberries (fresh or frozen)
• ⅓ cup granulated sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch

Instructions

1. Heat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang.
2. In a large bowl, whisk flour, sugars, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in vanilla.
3. Press about ⅔ of the mixture firmly into the pan for the crust.
4. Toss peaches and raspberries with sugar, lemon juice, and cornstarch. Spread over crust.
5. Sprinkle remaining crumb mixture over fruit.
6. Bake 35–40 minutes until golden and bubbling.
7. Cool completely before lifting out and slicing.

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15 More Peach Dessert Ideas

Short on time or ingredients? Use the recipes above as templates, or riff with these ideas:

1. Peach dumplings with crescent roll dough and soda or syrup baked until golden.
2. No-churn peach cobbler ice cream: swirl cinnamon-spiced peach compote and crushed cookies into sweetened whipped cream and freeze.
3. Peach trifle with cubes of pound cake, custard, and peaches layered in a glass bowl.
4. Peach sorbet with just peaches, sugar, and lemon in an ice cream maker or food processor.
5. Peach bread or muffins—fold chopped peaches into your favorite banana-bread-style batter.
6. Peach shortcakes: swap strawberries for peaches with biscuits and whipped cream.
7. Peach panna cotta topped with peach gelée.
8. Peach crumble oatmeal bars using the crumble from the crisp as both base and topping.
9. Peach hand pies with refrigerated pie crust.
10. Peach & almond tart with a frangipane filling.
11. Peach & berry cobbler using mixed berries with peaches.
12. Peach parfaits with yogurt or mousse, granola, and fresh peaches.
13. Peach crepes filled with vanilla pastry cream and sautéed peaches.
14. Peach floater sundaes: vanilla ice cream, peaches, and ginger ale or ginger beer.
15. Peach crisp overnight oats for dessert-for-breakfast vibes.