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These peach recipes highlight the best of this juicy ripe fruit, from crumbles to cobblers and salsa to drinks. As cookbook authors, these are the best ways we’ve found to use peaches when they’re in season!

Peach recipes
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Got peaches? Peach season is short and sweet—just a few elusive months to cook with this juicy fruit. So once we get our hands on some, we’re giddy with possibility! As two cookbook authors, Alex and I have been testing recipes for over a decade to find the best ways to cook with this deliciously sweet stone fruit.

Peaches are extremely versatile, ideal in peach desserts like pie, cobbler, crisps and crumbles. You can also use it for savory recipes like peach salsa and peach burrata salad, or peach cocktails from the Bellini to the peach margarita. Below the recipes, we’ve got a few essential tips for working with peaches.

💡Can you use canned or frozen peaches in these recipes? Yes, but it depends on the recipe. Go to each recipe to see which alternatives are listed.

And now…our top fresh peach recipes to try!

How to peel peaches

Many of the peach recipes above require peeling peaches, like pie and crisp. But if you try using a vegetable peeler or knife on a peach, it disintegrates into a mushy mess. The secret? A quick pop into boiling water. Here’s our simple method for how to peel peaches:

  • Boil the peaches for 45 seconds each. You can add them to a pan of boiling water in batches of 2 or 3.
  • Remove them to a bowl of ice water. Use a slotted spoon to place the peaches into the ice water. This cools them so you can easily handle them.
  • Remove the peel with your fingers. Use a knife to get it started by making a shallow slice just into the skin. Then use your fingers to pull off the skin in sheets!

I grew up watching my mom do this for her famous fresh peach pie. It works like a charm!

How to peel peaches

How to ripen peaches

We recommend buying peaches during peach season for the best quality! If you start with very hard peaches, you’ll need several days to ripen them. Gently squeeze the peach to see if the flesh is soft. If the peach feels like it’s almost ripe, you can place it on the counter or a window ledge and wait for it to ripen. Here’s how to quickly ripen peaches that feel very firm to the touch:

  • Place the peaches in a paper bag. Leave space between each peach.
  • Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen quicker.
  • Gently fold over the top of the bag. This traps the gasses inside.
  • Wait for 1 to 4 days, checking the ripeness each day. The time to ripen depends on the type of peach and how ripe it was when you purchased it.

How to freeze peaches

Got leftover ripe peaches? A great way to preserve them is freezing them! You can use them right from the freezer in peach crisp, peach cobbler, and peach smoothies. Here’s to How to Freeze Peaches.

Frequently asked questions

What are the best types of peaches to use in recipes?

Freestone peaches are generally preferred for recipes as the pit easily separates from the flesh. Clingstone peaches, where the pit clings tightly to the flesh, can be used, but they require more effort to prepare.

Can I use frozen peaches in recipes?

Yes, frozen peaches can work when fresh peaches are not in season. Only use them in recipes that are baked like peach cobbler, peach crisp, or in a peach smoothie. Do not use frozen peaches in a salad.

What are some easy peach dessert recipes?

Peach cobbler, peach pie, peach crisp, and peach crumble are all classic and easy peach dessert recipes. You can also try making grilled peaches, peach ice cream, or peach sorbet for a refreshing treat. See the recipes above!

Can I use peaches in savory dishes?

Absolutely! Peaches pair surprisingly well with savory ingredients. Try adding them to salads, salsas, or grilled chicken, or use them to make a peach chutney or barbecue sauce.

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25 Fresh Peach Recipes: Peach Crumble & More!

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5 from 1 review

This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 5 cups sliced ripe peaches (2 pounds; about 6 medium or 2 16-ounce cans unsweetened peaches*)
  • 1 cup granulated sugar, divided
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup all purpose flour
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 7 tablespoons unsalted butter, melted (or vegan butter)
  • Vanilla ice cream, to serve

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Peel the peaches (or skip if desired): Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot so that the water fully covers them and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled.
  3. Make the filling: Slice the peaches. In a medium bowl, mix them with ½ cup of the granulated sugar and the cornstarch, vanilla extract, and lemon juice. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  4. Make the topping: In a medium bowl, mix together the remaining ½ cup sugar and the flour, cinnamon, ginger, baking powder and kosher salt with a fork. Pour in the melted butter while mixing with the fork until all the butter integrates and a crumbly mixture forms. Use your fingers to sprinkle the crumbles evenly over the peach filling.
  5. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 1 hour, then serve. You can leave it out on the counter for up to 1 day, with a loose cover of foil or a towel to allow for air flow. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

*This peach crumble is best with fresh peaches, but in the offseason you can use canned unsweetened peaches (no sugar added). 

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About the authors

Alex & Sonja

Hi! We’re Alex & Sonja Overhiser, authors of the acclaimed cookbooks A Couple Cooks and Pretty Simple Cooking—and a real life couple who cooks together. We founded the A Couple Cooks website in 2010 to share seasonal recipes and the joy of home cooking. Now, we’ve got over 3,000 well-tested recipes, including Mediterranean diet, vegan, vegetarian, pescatarian, smoothies, cocktails, and more!

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  1. Tyrone says:

    I’ve got a basket full of peaches here. But I can’t decide what peach recipe I should try first on the list. LOL I’m thinking about peach cobbler since everyone at home loves it. And well, it’s my favorite too.. Thanks for sharing these inspiring recipes Sonja and Alex!