From flaky pastries and old-fashioned cobbler to creamy frozen yogurt and beyond, these are my favorite ways to make the most of fresh summer peaches. Plus, you’ll find tips for baking with peaches, how to ripen them faster and the best ways to store and freeze them.
Every summer, there’s one farmers market trip I look forward to more than any other: the first one of peach season.
I always come home with more than I planned, which means I’m looking for every excuse to turn them into something delicious. If your kitchen counter is overflowing with peaches, too, you’re in the right place.
Tips for Baking with Fresh Peaches
After baking with peaches year after year, I’ve learned that a few simple tricks make all the difference.
Choose peaches that are ripe, but not overly soft.
If you’re eating a peach straight from the fruit bowl, you probably want it perfectly soft and juicy. But when you’re baking, peaches that are just ripe, with a little firmness left, are often the better choice. They should smell sweet and fragrant and give just slightly when you press them with your thumb. If they’re rock-hard, they’ll lack flavor. If they’re very soft or mushy, they’ll release a lot more juice as they bake and won’t hold their shape as well.
For pies, cobblers and tarts, I actually prefer peaches that are ripe but still a little firm. They become perfectly tender in the oven without turning to mush.
Don’t judge a peach by how pretty it looks.
As long as the peach isn’t moldy or overly mushy, don’t write it off. Those slightly imperfect peaches are often the juiciest and most flavorful, making them perfect for cobblers, pies and crisps.
Taste your peaches before you bake.
No two peaches are exactly alike. Some are incredibly sweet while others are a little more tart, even if they look identical. I always sneak a slice before mixing the filling. If the peaches are especially sweet, you can often reduce the sugar slightly. If they’re a bit tart, an extra tablespoon or two of sugar can help bring out their natural flavor.
Peel them only if you want to.
This one surprises people! For most of my peach recipes, I leave the skins on because they soften beautifully as the peaches bake and add gorgeous color to the finished dessert. If you prefer a smoother filling, you can certainly peel them first, but I don’t consider it a must for most recipes.
Frozen peaches are a great backup.
No fresh peaches? Frozen peaches work beautifully in nearly all of these recipes. Just thaw them first, drain off any excess liquid and pat them dry with paper towels before using them for the best results.
How to Ripen Peaches Faster
The easiest way to ripen peaches is simply to leave them on your kitchen counter at room temperature. But if you’re eager to start baking, there’s a simple trick that can speed things up.
Place the peaches in a brown paper bag along with an apple or banana. Those fruits naturally release ethylene gas, which helps peaches ripen more quickly. Check them after about 24 hours, but depending on how firm they were to begin with, they may need another day or two.
Once the peaches are ripe, transfer them to the refrigerator to slow the ripening process. They’ll stay fresh for another 2 to 3 days, giving you a little extra time to put them to good use.
Fresh Peach Recipes
Easy Peach Slab Pie
Need dessert for a crowd? Skip multiple pies and make one giant slab pie instead. It slices beautifully, feeds a crowd and is perfect for everything from backyard barbecues to holiday gatherings. Best of all, this beauty is made with… wait for it… store-bought pie dough!
Grilled Peaches with Ice Cream
If you’ve never grilled peaches before, prepare to become obsessed. Just a few minutes over the flames caramelizes their natural sugars and adds the most incredible hint of smokiness. I love serving them with vanilla ice cream and homemade butterscotch sauce, alongside grilled chicken, or sliced over a big summer salad.
Easy Peach Turnovers
When peaches are perfectly ripe, this is the dessert I make first. Store-bought puff pastry does all the heavy lifting, while a simple cinnamon-spiced peach filling tastes like it came straight from a bakery. They’re ready in under 30 minutes, making them perfect for everything from weeknight desserts to weekend brunches.
Fresh Peach Cobbler
Juicy peaches bubble beneath buttery, fluffy buttermilk biscuits that soak up every bit of the sweet peach juices. It’s comfort food at its absolute best and one of my favorite desserts to serve warm with vanilla ice cream.
Healthy Peach Frozen Yogurt
This homemade peach frozen yogurt is proof that the simplest recipes are often the best. Made with just 4 ingredients, it has the texture of soft-serve ice cream and comes together in your food processor (or blender!) in 5 minutes or less.
Fresh Peach Cupcakes with Cream Cheese Frosting
Juicy, fresh peaches are folded into moist, tender vanilla cupcakes and topped with a luscious cream cheese frosting. They’re everything you love about peach season wrapped up in cupcake form.
Peach Sangria Popsicles
Part popsicle, part summer cocktail, these grown-up frozen treats are always a hit at backyard parties. They’re fruity, refreshing and almost too pretty to eat.
Peach Fruit Roll-Ups
Got peaches that are almost too ripe? Blend them into homemade fruit roll-ups! They’re naturally sweet, kid-friendly and a great way to preserve the flavors of peach season.
Peach Wine Slushies
Sweet peaches blend with wine into an icy, refreshing drink that’s perfect for summer entertaining.
Peach Puff Pastry Tart
One of my favorite shortcuts? Store-bought puff pastry. Add ripe peaches, a squeeze of lemon juice, and a dusting of powdered sugar, and you’ve got an elegant dessert that looks like it came from a bakery.
White Sangria
While this sangria works year-round, fresh peaches make it especially irresistible during the summer months. Add sliced peaches alongside your favorite seasonal fruit for a pitcher that’s guaranteed to disappear quickly.
FAQs
Freestone peaches are my favorite because the pit separates easily from the flesh, making prep much faster. Clingstone peaches are just as delicious, but they take a little more work since the fruit clings tightly to the pit. Either variety will work in these recipes.
Usually, no. I leave the skins on for many of my recipes because they soften as the peaches bake and add beautiful color to the finished dish. If you prefer a smoother texture, you can peel them first, but it’s rarely necessary.
Only after they’re ripe. Let peaches ripen on the counter at room temperature first, then transfer them to the refrigerator to slow the ripening process. They’ll stay fresh for another 2 to 3 days.
Absolutely! Slice the peaches, remove the pits and arrange the slices in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer them to a freezer-safe bag or container. Frozen peaches are perfect for smoothies (like my favorite secret ingredient smoothies), cobblers, crisps, muffins and more.
I hope these recipes inspire you to fill your kitchen with all the sweet flavors of summer. If you try one (or a few!), I’d love to hear which recipe becomes your favorite. Leave a comment below and let me know!
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