39 Perfect Peach Dessert Recipes

You can't eat peach cobbler every day of the week (if you want to take that as a challenge, be our guest) but, luckily, the world of peach desserts extends far and wide. There are the other buttery pastries: your pies, your galettes, your crisps and shortcakes. But scroll through our favorite peach desserts for yet more uses for this sweet and juicy summer wonder, whether that's in cool and creamy confections like ice creams and frozen yogurts, old-fashioned favorites like parfaits, or delicacies like panna cottas. Plus: not one but several cobbler recipes, so you'll never get bored.
- Photo by Joseph De Leo, Food Styling by Michelle Gatton1/37
Peach and Butter Pecan Ice Cream Icebox Cake
A few tweaks to the standard icebox cake formula make this version stand out: jam (in this case, peach) folded into half of the whipped cream for a fruity element, Ritz crackers that go delightfully soft in the freezer but still make a case for belonging in dessert with their salty, buttery flavor, and a layer of butter pecan ice cream right through the middle.
- Photo by Travis Rainey, Food Styling by Erika Joyce2/37
Peach Pie With Lattice Crust
Serve up summertime by the slice with this classic peach pie recipe.
- Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson3/37
3-Ingredient Ginger-Peach Ice Cream Floats
Ginger beer pulls double duty here: First it's the liquid that you briefly poach the peaches in, then it's the crisp, spicy soda you pour over these easy summery floats.
- Photo & Food Styling by Tara O'Brady4/37
Stone Fruit Custard Tart
This new tart from Tara O’Brady has an easy press-in pistachio crust and a few pounds of peaches, plums, or apricots coddled in a supple layer of custard.
- Photo by Chelsea Kyle, Food Styling by Anna Stockwell5/37
Southern Peach Cobbler
The batter in this classic southern peach cobbler puffs up around the fruit, creating a cakey top and a gooey base. Using both lemon juice and lemon zest gives it a bright boost of flavor.
- Photo by David Cicconi, food styling by Jennifer Ophir6/37
Blueberry Peach Slab Pie
Slab pie ups the crust-to-filling ratio, so it's sure to appeal to all the pastry lovers out there—and it yields enough to feed a big family, with enough left over to eat all week. (Barring that, it freezes exceptionally well.)
- Photo by Chelsea Kyle, Food Styling by Molly Baz7/37
3-Ingredient Peach Crisp With Granola Topping
Served with ice cream, this clever, granola-topped summer peach dessert couldn't be easier. Serve it with yogurt, though, and you've got an excuse to eat it for breakfast. Look for granola that holds together in clumps.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Dawn Perry8/37
Slow Cooker Amaretto-Poached Peaches
This peach dessert recipe was written so that you can throw everything in the slow cooker as you sit down to dinner, and have a gorgeous, fragrant, boozy confection waiting for you when it's time for the final course.
- Photo by Chelsea Kyle, Food Styling by Kat Boytsova9/37
Peach-Bourbon Jam
This simple jam is full of fresh peach flavor with hints of vanilla and bourbon.
- Photo by Chelsea Kyle, and Rhoda Boone10/37
The Easiest Peach-Raspberry Pie With Press-In Crust
You don't need a rolling pin for this gorgeous pie! The simple press-in dough does double duty for both the crust and the crumb topping. Bonus: This recipe can also be baked in a muffin tin to make mini pies.
- Photo by Romulo Yanes11/37
Peaches Under Meringue
Sometimes the simplest combos are the best, and that's certainly the case in this easy summer dessert, where toasty meringue meets sweet-tart, juicy peaches. A sprinkling of crushed sesame candy or amaretti provides the finishing touch.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton12/37
Hot Water Peach Cobbler
As wild as it may seem, pour hot water over peak summer fruit and batter before sliding the lot into the oven for cobbler with an extra-crackly, extra-satisfying crust.
- Photo by Chelsea Kyle, food and prop styling by Ali Nardi13/37
Yogurt-Peach Semifreddo
Think of semifreddo as ice cream that you can make without the use of an ice cream maker: Whipping egg whites into a glossy meringue introduces enough air into the mix that it stays soft and creamy when it freezes.
- Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou14/37
Peach-Plum Galette
As long as it adds up to two pounds, any stone fruit you can lay your hands on will work beautifully here. Nobody's stopping you from making an all-peach galette, but a mixture of fruits looks especially pretty—and tastes especially good.
- Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich15/37
Peach Lassi Sorbet With Crushed Blackberries
Don’t skip the vodka. It will give the sorbet a smoother, less icy texture.
- Photo by Romulo Yanes16/37
Peches Melba
The leftover peach-poaching liquid makes a delicious sweetener for iced tea.
- Photo by Peden + Munk, Prop Styling by Rebecca Bartoshesky, Food Styling by Sue Li17/37
Cinnamon-Oat Peach Crisp
Peach crisp is a summer classic, but you can file this recipe away to return to all year round—just swap in whatever's in season. Pretty much any fruit will go wonderfully with the crumbly topping, which tastes like the very best oatmeal cookie.
- Romulo Yanes18/37
Peach Sabayon with Balsamic Peaches
If you don't have peach brandy on hand, use additional white wine instead.
- Photo by Laura Murray, Food Styling by Susie Theodorou19/37
Peach and Sesame Crumble
Triple the sesame, triple the fun. Tahini teams up with toasted sesame seeds and toasted sesame oil to balance the sweetness of late summer peaches with rich, earthy nuttiness.
- Con Poulos20/37
Almond, Plum and Peach Pie
Peaches are amazing for your skin. They provide vitamin A, which helps prevent clogged pores, so your complexion stays clear and healthy.
- Photo by Chelsea Kyle, food styling by Katherine Sacks21/37
Homemade Dump Cake With Peaches, Blueberries, and Pecans
Not long ago, Epi did a deep dive into dump cake, an internet favorite that manages to be both super easy (it's right there in the name—just dump everything into a pan!) and deeply delicious.
- Photo by Christopher Testani22/37
Iron-Skillet Peach Crisp
You can serve this buttery, fragrant peach dessert right out of the pan you baked it in—cast iron always looks nice on the table. This crisp can also be made a day ahead of time and stored at room temperature.
- Levi Brown23/37
No-Churn Ginger-Vanilla Fro Yo With Peach Compote
Sweet, frosty, spicy vanilla fro yo, hold the ice cream maker: All this summer peach recipe needs is a freezer and a food processor. You can also skip the compote and serve this with a warm peach cobbler.
- Staci Valentine24/37
Peach Galette
Galette gives more bang for your buck than most other flaky pastries: Even novice bakers can pull off its rustic elegance. This one can easily be doubled, too, if you're feeding a crowd (or if you just want more galette).
- Photo by Romulo Yanes25/37
Brandied Peach Parfaits
An old favorite from the Gourmet magazine archives, this dessert looks elegant served in tall, clear glasses—but boozy peaches and vanilla ice cream are a match made in heaven no matter how they're combined.
- Photo by Steve Legato26/37
Peach Lattice Pie With Bourbon Caramel
Make this spiked caramel sauce once and find yourself making it again and again. The recipe was written to go with peach pie, but you know what else it pairs well with? Vanilla ice cream. Chocolate cake. Apple pie. You get the idea.
- Charles Masters<br /> food styling by Chelsea Zimmer27/37
Grilled Peaches with Black Pepper and Basil-Lime Syrup
The freshly ground black pepper adds a surprising aromatic and spicy flavor to the sweet grilled peaches. Spoon them over ice cream for a dessert that hits every flavor note possible.
- John Kernick28/37
Whiskeyed Peach Shortcakes
Look for peaches that are just ripe, and still pretty firm—that way they'll hold their shape when you douse them in whiskey and sugar and set them aflame. Here they're served over homemade shortcakes with sweetened crème fraîche, but they're also delicious on their own, or simply spooned over ice cream.
- Photo by Romulo Yanes29/37
Peach Blueberry Cake
This is one of those perfect pastries that's rich enough to make a splendid dessert—but virtuous enough to snack on any time of day. It bakes at a moderate temperature, which helps keep the ripe fruit intact.
- Photo by Erin Kunkel31/37
Gingersnap Peach Upside-Down Cake
What happens when you take the pineapple from an upside-down cake—and replace it with summer-fresh peaches? This recipe, which combines a tender cake layer, a gooey-sweet fruit topping, and crunchy crushed gingersnaps in place of the usual nuts.
- Staci Valentine32/37
Panko-Fried Peaches
Frying peaches in hot oil, tempura-style, unlocks their inner juiciness while giving them an amazingly crunchy crust.
- Photo by Romulo Yanes33/37
Peaches and Raspberries in Ancho Syrup with Chile Threads
The mellow heat of ancho chile makes an unexpectedly delicious addition to sweet ripe peaches and raspberries. The ancho syrup can be made up to a week ahead, and if you've got some extra? It couldn't be bad in a tequila-based cocktail.
- Photo by Romulo Yanes34/37
Peach Crisp
Keep things super simple with this granola-topped peach crisp, which gets a welcome hit of spice from ground cinnamon and nutmeg. A little ice cream or whipped cream on the side never hurts.
- Caren Alpert35/37
Sweet Peach Smoothie
Peaches and vanilla yogurt blend up into a refreshing peaches-'n'-cream drink, perfect for summer mornings or anytime a healthy, quick, and easy dessert is warranted. Which is pretty much any time, right?
- Photo by Anisha Sisodia36/37
Dad's Peach Cobbler
From Lazarus Lynch's Son of a Southern Chef, this is absolutely the last word on the classic peach cobbler: buttery pastry, juicy fruit filling, and just a hint of spice from cinnamon and nutmeg. Serve with ice cream, of course.
- Photo by William Meppem37/37
White Peach and Bourbon Vanilla Ice-Cream
No ice cream machine needed for this easy peach dessert recipe: You can get all the creaminess you crave by simply freezing the custard in a pan, cutting it into cubes, then blending in a food processor. You'll have some egg whites left over—here's what to do with them.

Anna Stockwell

Tiffany Hopkins

Cathy Erway

Kendra Vaculin