peach dessert

This easy Dutch Oven Peach Cobbler is our favorite peach dessert! Make it in your oven or over campfire. It doesn&#x27;t get any better than this classic recipe!

Dutch Oven Peach Cobbler

unsalted butter

peaches (about 5-6 large or 8-9 small/medium peaches)

honey

cornstarch

vanilla extract

cinnamon

ginger

sugar

white whole wheat flour

all purpose flour

baking powder

salt

milk

Vanilla ice cream (homemade whipped cream, Greek yogurt, or a pour of heavy cream)

If baking in the oven, preheat the oven to 350 degrees F (See recipe notes to if cooking this cobbler over a campfire.) Place the butter in the bottom of a 10-inch dutch oven or a 3-quart baking dish with high sides. Once the butter is melted, remove the dish from the oven.

To quickly and easily peel the peaches: Bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing a handful of ice cubes in a large bowl and then filling it with cold water. Once the water is boiling, with a slotted spoon or tongs to protect your fingers, gently lower the peaches into the water. Add the peaches in two batches so that the water temperature does not rapidly drop. Boil for 1 minute. Remove peaches from the pot and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Cut peaches into 1/3-ish inch wide slices, then place the slices into a large mixing bowl. If you prefer, you can peel the peaches with a vegetable peeler.

To the bowl with the peaches, add the honey, cornstarch, vanilla extract, cinnamon, and ginger. Stir gently to combine. Set aside.

In a separate bowl, prepare the topping. Whisk together the sugar, white whole wheat flour, all purpose flour, baking powder, and salt. Add the milk, and whisk to combine. Gently pour the batter over the melted butter. DO NOT STIR. Now, carefully spoon the fruit and any juices that have collected in the bottom of the bowl on top of the batter. Again, DO NOT STIR.

Bake for 50 to 60 minutes, until the topping is deep golden at the edges and a toothpick inserted in the middle of the topping (not the peach filling) comes out clean. The topping will rise above the peaches, puff up, and turn golden so that you have a cake with fruit beneath. Serve the cobbler warm with whipped cream, a scoop of ice cream, or our family favorite: a pour of heavy cream.

Light, airy, and swirled with sweet peaches, brown butter, and cinnamon sugar. This baby takes almost no time to make, is super simple, and so incredibly delicious. Nothing beats this skillet Dutch baby pancake on a Rocky Mountain summer morning!

Brown Butter Cinnamon Peach Dutch Baby

butter

peach, thinly sliced

eggs

whipped cream and maple syrup

1. Preheat the oven to 450 degrees F. Place 4 tablespoons butter and the sliced peaches into a 10-12 inch cast iron skillet. Place the skillet in the center of the oven for 5-8 minutes, until the butter is browned.2. In a blender, combine the eggs, milk, flour, vanilla, 1 teaspoon cinnamon, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain.&nbsp;3. Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.4. In a small bowl, combine the remaining 1 teaspoon cinnamon and the sugar.&nbsp;4. Remove the Dutch Baby from the oven and sprinkle with cinnamon sugar.&nbsp; If desired, serve topped with whipped cream and maple syrup. EAT.

Flakey, tender fresh peach scones make the perfect small baked treat for brunch. The perfect recipe to use your fresh peaches this summer.

Peach Scones

all-purpose flour

baking soda

unsalted butter ((1 stick), frozen)

peach Greek yogurt ((I use this kind))

heavy whipping cream

peaches ((about 1 peach), diced)

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.&nbsp;

Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter.

In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended.&nbsp;

Add to the dry mixture and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps.&nbsp;

Stir in the diced fresh peaches. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together. Try not to handle the dough too much.

Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round.&nbsp;

Cut into 8 wedges then transfer to a parchment lined baking sheet.&nbsp;

Bake in preheated oven until golden, about 16 - 18 minutes.&nbsp;

Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.

Add powdered sugar to a mixing bowl with 1 Tbsp milk and stir until smooth. Add additional milk, if needed.

For the glaze:

https://content.jwplatform.com/videos/7Vc3zdtI.mp4

Flaky, tender, and fresh Peach Scones make the perfect small baked treat for brunch. The best recipe to use your fresh peaches this summer.

This amazing layered coffee cake has two coffee cake layers, two streusel layers, two peach layers, then it's layered with pecans and drizzled with powdered sugar icing. It's terrific for company or holiday dinners or for breakfast!

Peach Crunch Coffee Cake

bisquick

pecans

peaches (peeled and finely diced)

brown sugar (packed)

nutmeg

unsalted butter (chilled (1/2 cup))

milk (or cream)

Tasty cookie-type bars made with a crust layer, a peach jam layer, a fresh peach layer, and a streusel topping. These luscious cookies are terrific for tailgating parties, potlucks, backyard barbecues and the summer holidays when peaches are in season.

Peach Jam Bars

UNBLEACHED all-purpose flour flour

unsalted butter (melted (1 cup))

peach jam (or preserves)

With the flavors of brown sugar, cinnamon, and peaches lofting in the air, this slow cooker peach cobbler will have your mouth watering just waiting to enjoy its buttery goodness. This works with frozen and fresh peaches.

Slow Cooker Peach Cobbler Recipe

peaches

brown sugar

(15 ounce) box yellow cake mix

In a bowl, mix together peaches, cinnamon, and brown sugar, until all the peaches are coated.

Dump peaches into slow cooker.

Sprinkle yellow cake mix over peaches, covering all the peaches. Use the entire box of cake mix (make sure you are using the dry cake mix - don&#39;t follow the instructions on the box to make cake batter).

Slice the butter into small pieces and lay over the cake mix. The entire dry cake mix should be covered in sliced butter.

Cook on high for four hours, or until the cake turns golden brown.

Serve warm with ice cream and enjoy!

Quick, Easy &amp; No Bake Peaches and Cream Dessert! A refreshing summer dessert to take to a potluck, family reunion, and any other occasion.

No Bake Peaches and Cream Dessert

graham cracker crumbs (divided)

oz cream cheese (softened)

heavy whipping cream (chilled)

peaches (peeled, pitted and sliced thinly)

In a medium bowl, combine 2 cups of graham cracker crumbs, granulated sugar and melted butter.

Firmly press into a crust in the bottom of 9 x 13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.

In a large bowl beat together the powdered sugar and cream cheese until light and smooth. Mix in the vanilla.

Pour in the cold heavy cream and mix on low until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy.

Spread about 1 1/2 cup of creamy filling in a thin layer onto the cooled graham cracker crust. Layer the sliced peaches over the top of the cream.

Dollop the remaining creamy filling over the top of the peaches and spread carefully to cover the peaches completely. Refrigerate for at least 2 hours, preferably overnight.

Sprinkle with reserved graham cracker crumbs (you may not use it all), before serving. Cut into pieces, scoop onto a plate and serve.

Caramel Peach Upside Down Cake, a deliciously moist cake made with fresh, canned or frozen Peaches. A little ice cream on top and it’s perfect any time of year.

Caramel Peach Upside Down Cake

butter (softened)

egg (room temperature)

buttermilk

Mix softened butter and brown sugar and spread evenly on the bottom of the 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep) Arrange peaches in a pattern over sugar mixture. Set pan aside.

In a medium bowl whisk together flour, baking powder and salt.

In a large bowl cream butter, sugar and vanilla extract, add egg and beat until light and fluffy, add dry ingredients alternately with buttermilk, beat on low until combined.

Spoon and spread over peaches.

Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.

Run a knife around the sides, place a platter on top and invert the cake onto the platter.

If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve warm with ice cream or whipped cream.

This old fashioned peach cobbler is topped with a crisp yet tender biscuit topping. It is a southern classic dessert baked right in your skillet. Serve warm with ice cream

Old Fashioned Peach Cobbler with Biscuit Topping

tsp cardamom or cinnamon

+ 2 tbsp sugar

tsp baking powder

tsp salt

Preheat the oven to 400˚F.

To make the peach filling, put peach slices in a 10-inch cast iron skillet or 2.5 qt baking pan. Add the sugars, spices, cornstarch, and salt; toss well and set aside.

To make the biscuit topping, whisk together flour, 1/4 cup sugar, baking powder, and salt in a mixing bowl. Cut in the butter pieces until the flour turns into coarse crumb. Whisk egg and milk together in a small mixing bowl and add to the flour mixture. Using a fork, stir the mixture until just combined.

Using a spoon, drop mounds of biscuit topping on the peach filling. Sprinkle the remaining 2 tablespoon of sugar on top of biscuit topping. Bake the cobbler in the preheated oven for 30-40 minutes until the biscuit top is golden brown. Serve warm with vanilla ice cream.

This Easy No-Churn Peach Pie Ice Cream has the most creamy smooth base filled with sweet spiced peach slices and perfectly crunchy pie crust bites.

No Churn Peach Pie Ice Cream

9 inch frozen pie crust

peaches (peeled)

tbsp whiskey

tsp vanilla extract

tsp cinnamon

oz cream cheese (room temperature)

oz sweetened condensed milk

tbsp pure vanilla extract

heavy whipping cream (whipped

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Break the frozen pie crust into varying sizes, then arrange the pieces onto the pan.

Bake for 13-15 minutes, or until golden-brown, crisp, and fragrant. Remove from the oven. Set aside to completely cool.

Once cool, use your hands or a rolling pin to crush the pie crust pieces into crumbs, leaving a handful of larger chunks.

For the Crust Crumbles

Preheat the oven to 375 degrees.

In a large bowl, combine the peach slices, brown sugar, whiskey, vanilla, cinnamon, and salt, then mix together. Transfer peaches into a baking dish.

Bake for 20-30 minutes, or until tender and juicy. Remove from the oven, transfer into a heatproof bowl, and allow to come to room temperature.

For the Peach Pie Filling

Add cream cheese to the bowl of the stand mixer or medium sized bowl if using a hand mixer.

Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.

Turn off mixer and fold whipped cream into cream cheese mixture using a spatula.

Once whipped cream is folded in, carefully fold ¾ of the peaches into batter only folding 3-4 times just until the peaches have distinctly swirled through batter.

Repeat the previous step with ¾ of the crust crumbles.

Transfer the ice cream batter into a large airtight, freezer-safe container. Top with the remaining peaches and crust crumbles. Don’t forget to drizzle on the remaining peach juice!

Freeze for 6-8 hours. When ready to serve, remove from the freezer and allow it to defrost for 10-15 minutes. Scoop, spoon, and serve!

For the Ice Cream

These Easy Peach Dumplings wrap tender peaches with flakey and crispy pastry dough then they are topped with a luscious spiced brown sugar whiskey butter sauce!

Peach Dumplings

refrigerated crescent roll dough

unsalted butter (melted)

dark brown sugar

tbsp vanilla extract

lemon lime soda

Preheat the oven to 350 degrees and thoroughly grease a 9x13 sized baking dish.

Unwrap crescent roll dough and separate into the set triangles.

Place a peach slice in the center of each triangle then roll up the croissant around it.  Place each peach dumpling into the baking dish.

In a bowl, whisk together butter, whiskey, both sugars, vanilla, cinnamon, nutmeg, and pinch of salt until combined then pour over the dumplings.

Next pour soda around the rolls then bake for 40-45 minutes or until they turn perfectly golden brown.

Serve warm with ice cream if desired.

This Peach Cobbler Cheesecake merges the classic flavors of a creamy New York style cheesecake with the decadence of a Southern peach cobbler filled with caramelized peaches and a buttery crumble! It is truly the ultimate decadent dessert.

Peach Cobbler Cheesecake

peach slices

salted butter

granulated sugar (plus more if needed)

lemon juice

tsp pure vanilla extract

tsp all-purpose flour

shortbread crumbs

tbsp Land O Lakes® Butter

cream cheese packages (8 ounce each packages, room temperature)

heavy cream

eggs (room temperature)

sour cream (room temperature)

tbsp all purpose flour

Add peaches along with butter to a medium-sized pot over medium heat and allow everything to melt together.

Once butter completely melts, stir in sugar, nutmeg, cinnamon, lemon juice and vanilla and allow peaches to come to a boil.

Once boiling, lower heat to medium-low or low and remove a tablespoon of peach syrup from the pot and place in a small bowl. Whisk flour into small bowl of peach syrup until completely combined, creating a slurry, then stir into the pot of peaches.

Cook an additional 10-15 minutes or until syrup thickens and coats the back of a spoon and peaches are tender, then remove from heat and allow to cool completely. Place in the fridge to speed up the process.

For the Peaches

Add brown sugar, granulated sugar, cinnamon and flour to a small- to medium-sized bowl.

Whisk ingredients together.

Slowly add in melted butter and stir to combine until crumbs develop.

Put in the refrigerator until assembly.

For the Crumble

Preheat oven to 350 degrees F (175 degrees C). Liberally spray a 9” or 10” tall springform pan with nonstick baking spray making sure to really get the sides well. Next, line the bottom of the springform pan with parchment paper. Make sure it is completely secure as well.

Whisk together shortbread crumbs, sugar and melted Land O Lakes® Butter with Canola Oil. Press mixture into the bottom of the springform pan and bake for 10 minutes, then let cool.

For the Crust

In the bowl of your stand mixer, beat together cream cheese and sugar until completely smooth. Next, add heavy cream, then add eggs one at a time, mixing until incorporated.

Next, add sour cream, vanilla and flour and mix until smooth.

For the Cheesecake

Pour ⅓ of the cheesecake filling into baked crust.

Then layer half or up to ⅔s of the peaches and sauce over the top of the cheesecake.

Next, add half of the crumble to the top of the peaches.

Pour remaining cheesecake filling over top and use a spatula to spread evenly.

Bake cheesecake for 1 hour and 5 minutes at 350 degrees (the oven should already be preheated), then turn off the oven and allow to cool in the oven for 4 hours.

Remove cheesecake from oven and allow it to come to room temperature for an additional 30 minutes.

To remove the sides of your springform pan, make sure the cheesecake is completely cooled, then take a warm knife to carefully go around the sides of the cheesecake separating it before releasing completely.

Next, spoon remaining peaches on the center of the cheesecake, then garnish with whipped cream and remaining streusel. Store in the refrigerator overnight before serving.

To Assemble

This Peach Pound Cake recipe begins with a silky cake batter that&#039;s swirled with a homemade peach jam and cinnamon streusel, baked to perfection then topped with a maple glaze. 

Top 29 peach dessert recipes from across the web

The most viewed peach dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 29 peach dessert recipes from across the web

The most viewed peach dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dutch Oven Peach Cobbler

Brown Butter Cinnamon Peach Dutch B...

Peach Scones

Peach Crunch Coffee Cake

Peach Jam Bars

Slow Cooker Peach Cobbler Recipe

No Bake Peaches and Cream Dessert

Caramel Peach Upside Down Cake

Old Fashioned Peach Cobbler with Bi...

No Churn Peach Pie Ice Cream

Peach Dumplings

Peach Cobbler Cheesecake

Peach Pound Cake

Baked Peaches

Healthy Peach Crisp

Peach Pie Enchiladas

Mini Peach Puff Pastry Tarts with H...

Baked Stuffed Peaches

Peach Bread Recipe

Peach Angel Food Cake Dessert

Peach Galette Recipe

Tennessee Peach Pudding

Easy Peach Fluff Dessert Salad

Peach Cobbler For One

3-Ingredient Peach Sorbet

Peach Crisp For One

Mini Peach Crisps

Peach Clafoutis

Vegan Peach Cupcakes

The most viewed peach dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine