This list mixes classic peach recipes (including peach drinks) with new, creative dishes for lots of tasty choices.
Here are the best 39 delicious peach recipes to try:
1. Peach Cobbler
Instructions:
- Prepare Peaches:
- Drain 3 cans of peaches and set aside. Keep the juice from the 4th can.
- Chop the peaches from the 4th can into small pieces.
- Cook Peaches:
- In a pot, combine the juice from the 4th can, the drained peaches, and the chopped peaches.
- Add 1/4 teaspoon salt, 1/2 cup granulated sugar, and 1/2 cup light brown sugar. Bring to a simmer for about 15 minutes.
- Add 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1 tablespoon vanilla extract, and 1/2 tablespoon caramel flavor. Mix well and set aside.
- Prepare Batter:
- Preheat the oven to 350°F (175°C). Place 1 stick of butter in a baking dish and melt it in the oven.
- In a bowl, mix 1 cup flour, 1 cup sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. Add 1 cup of whole milk and mix until just combined.
- Assemble and Bake Cobbler:
- Pour the batter into the hot buttered dish. Use a slotted spoon to add the peaches on top of the batter. Do not mix.
- Add a few ladles of the peach juice, but not too much to avoid a soupy cobbler. Sprinkle with cinnamon.
- Bake at 350°F (175°C) for 40–45 minutes or until golden brown. Let it rest for 5-10 minutes before serving.
- Serve:
- Serve warm, optionally, with ice cream.
2. Peach and Burrata Salad
Instructions:
- Grill Peaches:
- Cut peaches in half and remove pits.
- Brush with olive oil.
- Grill for 3-4 minutes per side until grill marks appear.
- Make Croutons:
- Cut ciabatta into cubes.
- Toss with olive oil, salt, and pepper.
- Broil for 3-4 minutes per side until crispy.
- Prepare Dressing:
- Mash raspberries in a bowl.
- Add orange zest and juice.
- Mix in champagne vinegar, olive oil, salt, and pepper.
- Whisk until combined.
- Assemble Salad:
- Toss arugula with half of the dressing.
- Place grilled peaches and burrata on top.
- Add croutons.
- Drizzle with remaining dressing.
3. Peach Ice Cream
Instructions:
- Prepare Peach Puree:
- Score an X on the bottom of each peach.
- Boil the peaches for 1 minute, then place them in ice water.
- Peel and slice the peaches.
- Cook 4 cups of peeled and sliced peaches with 1 cup of water, a pinch of salt, 2 teaspoons of sugar, and the juice of half a lemon for 20 minutes.
- Blend the mixture and simmer for 40 more minutes.
- Cool and refrigerate.
- Make Peach Powder (Optional):
- Dehydrate thin peach slices until dry.
- Blend into a powder.
- Make Ice Cream Base:
- In a saucepan, combine 500 grams of whole milk, 500 grams of heavy cream, 80 grams of glucose syrup, 160 grams of sugar, 50 grams of milk powder, 8 egg yolks, 3 grams of vanilla extract, 25 grams of peach powder (if using), 270 grams of peach puree, and 3 grams of kosher salt.
- Cook the mixture until it coats the back of a spoon.
- Add 1 gram of xanthan gum (if using) and blend.
- Chill Base:
- Strain the mixture into a bowl placed in an ice bath.
- Chill in the fridge overnight.
- Churn Ice Cream:
- Use an ice cream machine to churn the base until it looks like frozen custard.
- Transfer the churned ice cream to a container and freeze for at least 6 hours.
- Serve:
- Let the ice cream sit for a few minutes before scooping.
4. Peach Jalapeño Margarita
Instructions:
- Muddle Jalapeños:
- Place 2 fresh jalapeños in a shaker and muddle well to release the juices.
- Add Ingredients:
- Add 1.5 oz tequila, 0.5 oz fresh lime juice, 1 oz peach schnapps, and 0.25 oz triple sec to the shaker.
- Add a small amount of agave syrup to sweeten.
- Shake:
- Fill the shaker with ice.
- Shake well to mix all ingredients.
- Prepare Glass:
- Rim a glass with a lime wedge and dip it in salt or sugar (optional).
- Fill the glass with fresh ice.
- Serve:
- Strain the margarita into the prepared glass.
- Garnish with a slice of red pepper and a jalapeño slice.
5. Peach Smoothie
Instructions:
- Prepare Peaches:
- Wash and chop 2 fresh peaches.
- Blend Ingredients:
- Add the chopped peaches to a blender.
- Add 1/2 frozen banana.
- Pour in 1/2 cup of almond milk.
- You can also add protein powder or ground flax seeds for extra nutrition.
- Blend:
- Blend everything until smooth. Pour the smoothie into a glass and enjoy!
6. Peach and Pickled Pepper Grilled Cheese
Instructions:
- Prep Ingredients:
- Slice 1 fresh peach.
- Dice 2 tablespoons of sweet picante peppers.
- Slice 2 slices each of Swiss and white cheddar cheese.
- Assemble Sandwich:
- Butter one side of each of the 4 slices of sourdough bread (2 tablespoons of butter in total).
- Layer peach slices, diced peppers, 2 slices of Swiss cheese, and 2 slices of white cheddar cheese between two slices of bread (buttered side out).
- Cook Sandwich:
- Heat a skillet over medium heat and melt 1 tablespoon of butter.
- Place the sandwich in the skillet and cover with foil.
- Cook for 2-3 minutes until the bread is golden brown.
- Add a splash of 1 tablespoon of olive oil, then flip the sandwich and cook the other side until golden brown and the cheese is melted.
- Finish and Serve:
- Rub a cut garlic clove on the toasted bread for extra flavor.
- Slice the sandwich and enjoy!
7. Peach Caprese Skewers
Instructions:
- Prep Ingredients:
- Cube 2 fresh peaches.
- Cube 1 cup of fresh mozzarella.
- Gather 1 cup of cherry tomatoes.
- Assemble Skewers:
- Layer peach cubes, mozzarella cubes, and cherry tomatoes on skewers.
- Finish and Serve:
- Drizzle with balsamic glaze.
- Sprinkle with chopped fresh basil and a touch of salt.
- Optionally, add a drizzle of truffle oil.
8. Peach Salsa
Instructions:
- Prep and Combine Ingredients:
- Peel and dice 8 tomatoes and 8 peaches.
- Dice 1 red bell pepper, 1 sweet pepper, 1 red onion, and 4 seeded jalapeños.
- In a large pan, mix all the diced ingredients together.
- Add Seasonings and Cook:
- Add 2 teaspoons minced garlic, 3 teaspoons dried cilantro, 1/4 cup honey, 1/2 cup white vinegar, 2 teaspoons cumin, and 1 teaspoon paprika to the pan.
- Bring the mixture to a boil and let it boil for 5 minutes.
- Can the Salsa:
- Pour the hot salsa into sterilized jars, leaving about 1/2 inch of headspace.
- Wipe the rims, add the lids, and tighten the rings.
- Process and Store:
- Process the jars in a boiling water bath for 10 minutes (adjust time for your altitude if needed).
- Let jars cool for 24 hours and ensure lids are sealed.
- Store in the pantry or refrigerate any unsealed jars.
9. Peach Sorbet
Instructions:
- Make Simple Syrup:
- Combine 1/4 cup sugar and 1/4 cup water in a small saucepan.
- Cook over medium heat until the sugar dissolves completely.
- Let the simple syrup cool completely.
- Prepare Peaches:
- Peel and roughly chop 4 cups of fresh peaches.
- If peaches are too soft to peel with a knife, make a cross on the bottom, blanch in boiling water for 30 seconds, then transfer to ice water to peel easily.
- Blend Ingredients:
- In a blender, combine the chopped peaches, cooled simple syrup, and juice of 1 lemon.
- Blend until smooth.
- Freeze Mixture:
- Pour the peach mixture into an ice cream machine.
- Churn according to the manufacturer’s instructions, usually 20-30 minutes, until the sorbet is frozen.
- Serve:
- Scoop the sorbet into bowls and enjoy immediately or transfer to a container and freeze for a firmer texture.
10. Peach and Goat Cheese Stuffed Chicken
Instructions:
- Brine Chicken (Optional):
- Brine 4 chicken breasts in salt water for 30 minutes to tenderize. Add ice to cool the brine before adding chicken.
- Prepare Ingredients:
- Preheat oven to 375°F (190°C).
- Peel and slice 2 peaches. If peaches are too ripe, blanch them for 30 seconds and then peel.
- Chop 1/2 cup fresh basil and 1/2 cup arugula.
- Mix 1/2 cup goat cheese with the chopped basil and arugula in a bowl.
- Stuff and Sear Chicken:
- Slice each chicken breast lengthwise to create a pocket, but do not cut all the way through.
- Stuff each chicken breast with the goat cheese mixture and a few peach slices.
- Season the outside of the stuffed chicken breasts with salt and pepper.
- Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Sear the chicken until golden brown on both sides.
- Cook Peaches and Bake Chicken:
- Add the remaining peach slices and 1/4 cup balsamic vinegar to the skillet. Reduce heat to low and cook until the balsamic reduces and peaches are caramelized.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
- Serve:
- Serve the stuffed chicken breasts with a simple arugula salad dressed with olive oil and balsamic vinegar. Top with reserved peach slices.
11. Peach Crisp
Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Prepare Peaches:
- In a bowl, mix 6 pitted and quartered peaches with 1/4 cup brown sugar, 1/4 cup flour, lemon zest, and lemon juice. Toss to coat.
- Transfer the peach mixture to a casserole dish or a 9×13-inch baking dish.
- Make Topping:
- In the same bowl, combine 1/4 cup flour, 1/2 cup rolled oats, 1/4 cup brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
- Add 1/2 cup toasted whole almonds.
- Add 1/2 cup cold, cubed butter. Pinch the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs.
- Add 1 tablespoon water and mix until the topping holds together when squeezed.
- Assemble and Bake:
- Pile the topping evenly over the peaches.
- Place the dish on a baking sheet to catch any overflow.
- Bake for 35-45 minutes, until the top is golden and the filling is bubbly.
- Serve:
- Let the peach crisp cool slightly before serving. Enjoy with a scoop of vanilla ice cream if desired.
12. Peach Chia Pudding
Instructions:
- Roast Peach:
- Preheat oven to 450°F (230°C).
- Cut 1 peach into slices and roast for 15 minutes.
- Prepare Chia Mixture:
- In a bowl, combine 1 cup oat milk, a splash of vanilla extract, a sprinkle of cinnamon, and 3.5 tablespoons chia seeds.
- Add 2 chopped dried figs if desired.
- Assemble Pudding:
- Add roasted peach slices to a jar, including any small bits.
- Pour the chia mixture over the peaches.
- Stir well and refrigerate overnight.
- Serve:
- Scoop out the pudding and layer with fresh peach slices and granola for extra texture and crunch.
13. Peach Lemonade
Instructions:
- Prepare Lemon Juice:
- Squeeze lemons to get 1 cup of fresh lemon juice.
- Make Peach Syrup:
- Cut 3 peaches, remove pits, and chop.
- In a saucepan, combine peaches, 1/2 cup sugar, and 1 cup water.
- Bring to a boil over medium-high heat, then simmer for 5 minutes.
- Let the mixture cool.
- Blend and Strain:
- Blend the cooled peach mixture until smooth.
- Strain the blended mixture through a sieve or fine colander to remove solids.
- Combine Ingredients:
- In a 2-quart pitcher, mix the peach syrup and 1 cup of lemon juice.
- Add ice and water to fill the pitcher.
- Stir well.
- Serve:
- Pour into glasses, add ice if desired, and enjoy your refreshing peach lemonade!
14. Avocado Toast with Grilled Peach
Instructions:
- Prepare Ingredients:
- Cut 1 avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash it with a fork until smooth.
- Slice 1 peach into thin wedges.
- Grill the Peach:
- Heat a grill pan over medium heat and brush it with 1 tbsp olive oil.
- Place the peach slices on the grill pan and cook for about 2-3 minutes on each side until grill marks appear.
- Toast the Bread:
- Toast 2 slices of bread in a toaster or on a skillet until golden brown.
- Assemble the Toast:
- Spread the mashed avocado evenly on each slice of toasted bread.
- Top with the grilled peach slices.
- Season and Serve:
- Sprinkle with salt and pepper to taste.
- Optionally, drizzle with honey, sprinkle with feta cheese, or add fresh herbs for extra flavor.
15. Peach Pie
Instructions:
- Prepare Peaches:
- Peel 6-8 ripe peaches. If the skin is tough, make an “X” on the bottom of each peach and blanch in boiling water for 30 seconds, then peel. Slice the peaches and remove the pits.
- Make Filling:
- In a large bowl, combine the sliced peaches, 3/4 cup granulated sugar, 1/4 cup minute tapioca, 1/4 tsp salt, 1/2 tsp cinnamon, 1/4 tsp freshly grated nutmeg, and 2 tbsp orange juice. Mix well.
- Prepare Pie Crust:
- Roll out one pie crust and place it in a 9-inch pie dish. Pour the peach filling into the pie crust. Roll out the second pie crust and cut it into strips for a lattice top or place it whole over the filling. If using a whole crust, cut a few slits for steam to escape.
- Bake:
- Preheat the oven to 375°F (190°C). Place the pie on a baking sheet to catch any drips. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
16. Peach and Goat Cheese Flatbread
Instructions:
- Prepare Flatbread:
- Preheat oven to 375°F (190°C).
- Place 4 flatbreads on a baking sheet.
- Add Toppings:
- Crumble 1.5 cups of goat cheese evenly over the flatbreads.
- Distribute 8 slices of prosciutto on top.
- Arrange slices from 2 peaches over the prosciutto.
- Bake:
- Bake in the preheated oven for about 10 minutes, until the cheese melts.
- Finish and Serve:
- Remove from oven and top with 2 cups of baby arugula.
- Drizzle with honey and sprinkle with black pepper and sea salt to taste.
- Slice and serve.
17. Grilled Peaches
Instructions:
- Prepare Butter Mixture:
- In a small bowl, mix 2 tablespoons melted butter, 1/2 teaspoon sugar, and 1/4 teaspoon cinnamon.
- Prepare Peaches:
- Cut 2 peaches in half and remove the pits.
- Brush the butter mixture onto the cut sides of the peaches.
- Grill Peaches:
- Preheat a grill or grill pan and brush with olive oil to prevent sticking.
- Place peaches cut-side down on the grill.
- Grill for 10-15 minutes until tender.
- Flip and grill the other side for 2 minutes.
- Serve:
- Remove from grill and serve warm.
18. Peach and Mint Couscous
Instructions:
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prepare and Roast Vegetables and Peaches:
- In a large bowl, combine 2 carrots (cut into 1 cm thick half-moons), 1 zucchini (thickly sliced), 1 red bell pepper (cut into bite-size pieces), and 1 cup grape or cherry tomatoes.
- Drizzle with 1-2 tablespoons olive oil and sprinkle with 1 teaspoon harissa powder. Toss to coat.
- Spread the vegetables on a baking tray. Place 1 can of cling peaches (halved) cut-side down on the tray. Add 3-4 unpeeled garlic cloves.
- Roast for 20 minutes.
- Prepare Couscous:
- Bring 1 cup of water with 1 vegetable stock cube to a boil. Turn off heat, add 1 cup couscous, cover, and let sit for 10 minutes. Fluff with a fork.
- Make Vinaigrette:
- In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon maple syrup, and salt to taste.
- Combine Ingredients:
- Once vegetables and peaches are roasted, let them cool. Cut peaches into small cubes.
- In a large bowl, combine couscous, roasted vegetables, peaches, 1 small bunch of chopped parsley, and 1/4 cup sliced olives.
- Drizzle with vinaigrette and toss to mix.
19. Peach Muffins
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with 12 paper liners.
- Mix Dry Ingredients: In a large bowl, combine 1.5 cups flour, 1 cup sugar, 3/4 teaspoon salt, 1/2 teaspoon baking powder, and 1/4 teaspoon cinnamon.
- Mix Wet Ingredients: In another bowl, beat 2 eggs. Add 1/2 cup olive oil and 1 teaspoon vanilla extract. Mix well.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined.
- Add Peaches: Gently fold in the 15 oz of chopped, drained peaches.
- Fill Muffin Tin: Divide the batter evenly among the 12 muffin liners.
- Bake: Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
20. Peach and Sage Pork Chops
Instructions:
- Prepare Pork Chops:
- Rinse and clean 4 pork chops.
- Season both sides with sea salt, black pepper, garlic powder, and onion powder.
- Make Peach Glaze:
- In a saucepan over medium heat, melt 1/2 stick of unsalted butter.
- Add 1 cup peach preserves, 2 tablespoons light brown sugar, 1 tablespoon apple cider vinegar, and 3 tablespoons beef broth.
- Season with a pinch of garlic powder, onion powder, sea salt, and black pepper.
- Stir well and bring to a boil. Let it reduce for about 10 minutes.
- Grill Pork Chops:
- Heat an indoor or outdoor grill and spray with non-stick spray.
- Grill pork chops for 7-8 minutes on each side until golden brown with grill marks.
- Grill Peaches:
- Brush the cut side of 2 halved peaches with vegetable oil.
- Grill peaches for 5-6 minutes until tender and grill-marked.
- Finish Pork Chops:
- Place grilled pork chops in a baking dish. Pour half of the peach glaze over the chops and brush to coat.
- Broil in the oven on high for 2-3 minutes until the glaze caramelizes.
- Serve:
- Drizzle remaining peach glaze over the pork chops.
- Serve hot with grilled peaches and your favorite side dishes
21. Fresh Peach Fritters
Instructions:
- Prepare Peaches and Batter:
- Wash, peel, and dice 3 peaches.
- In a bowl, mix 1 1/2 cups flour, 2 teaspoons baking powder, 1/4 cup sugar, 1 teaspoon ground cinnamon, and a pinch of salt.
- In another bowl, whisk 1/2 cup milk, 2 tablespoons melted butter, 2 eggs, and 1 teaspoon vanilla extract.
- Combine wet and dry ingredients to form a thick batter, then fold in 2 cups of diced peaches.
- Fry Fritters:
- Heat oil in a frying pan over medium heat.
- Drop spoonfuls of batter into hot oil and fry until golden brown on both sides (about 3 minutes per side).
- Drain on paper towels.
- Make Topping and Glaze:
- In a pan, cook 1 diced peach with 1/4 cup sugar, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/2 teaspoon vanilla extract, and 1/4 cup water over medium heat until thickened (about 5-10 minutes). Use cornstarch slurry if needed.
- Mix 1 cup powdered sugar, 1/2 teaspoon vanilla extract, and 2-3 tablespoons milk until smooth to make the glaze.
- Assemble Fritters:
- Dip fritters in glaze and place on a wire rack.
- Spoon peach topping over each fritter.
22. Peach and Prosciutto Crostini
Instructions:
- Prepare and Grill:
- Slice the baguette diagonally into 1-inch thick pieces. Cut peaches into wedges.
- Drizzle olive oil on both sides of the bread slices and peach wedges. Season with salt and pepper.
- Grill bread until crispy on the outside but still soft inside, and grill peaches for about 60-90 seconds per side until caramelized and marked.
- Assemble Crostini:
- Place grilled bread on a serving dish, add a layer of arugula, top with prosciutto slices, sprinkle crumbled goat cheese, and place a grilled peach wedge on top.
- Finish with Balsamic Glaze:
- Drizzle balsamic glaze over the assembled crostini.
23. Peach Upside-Down Cake
Instructions:
- Prepare the Caramel and Peaches:
- In a shallow pan, melt 1 cup of sugar over medium to medium-low heat until it turns into a caramel. Do not stir; just swirl the pan occasionally.
- Grease a cake pan well and place a piece of parchment paper at the bottom. Grease the parchment paper too.
- Slice 3-4 peaches and arrange them in concentric circles at the bottom of the pan.
- Pour the caramel evenly over the peaches.
- Make the Cake Batter:
- In a bowl, cream together 1/2 cup room temperature butter and 1 cup sugar until light and fluffy.
- Add 2 eggs, one at a time, mixing well after each addition.
- Add 1 teaspoon vanilla extract and mix.
- In a separate bowl, combine 1 1/2 cups flour, 1/4 cup cornmeal, 1 1/2 teaspoons baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture, alternating with 3/4 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Assemble and Bake:
- Pour the batter over the caramel and peaches in the cake pan, smoothing the top with a spatula.
- Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for about 10 minutes.
- Run a knife around the edges to loosen the cake, then invert it onto a serving plate.
- Remove the parchment paper and let the cake cool completely before serving.
