peach desserts

This peach custard pie has a taste of summer and a delectable creaminess. Your grandma would be proud.

Grammy's Peach Custard Pie

c. all-purpose flour

tbsp. all-purpose flour

salt

vegetable shortening

c. peaches

c. sugar

granulated sugar

butter

eggs

Prepare crust: Preheat oven to 375 degrees F. In medium bowl with a fork mix flour, salt, shortening, and 2 tablespoon cold water just until dough begins to form. On work surface, knead 2 to 3 times, until dough comes together. Shape into ball; dust lightly with flour. With rolling pin, roll between 2 sheets waxed paper to 12-inch round. Ease dough into 9-inch pie plate; crimp edge as desired. Chill until ready to use.

Prepare filling: Toss peaches with 3 tablespoon sugar; let stand 5 minutes. In blender, place butter, flour, eggs, and remaining 1 cup sugar; blend until smooth. Stir egg mixture into peach mixture; pour into pie crust. Bake 50 to 55 minutes or until filling has set and top is golden. Cool on wire rack. Chill at least 1 hour before serving.

Fresh, juicy peaches are grilled until beautiful grill marks appear to intensify their flavor, drizzled with pure maple syrup, and finished off with a scrumptious granola crumble topping. Top these grilled peaches off with a scoop of vanilla ice cream for a bright, fresh summer dessert!

Maple Grilled Peaches with Granola Crumble

Granola

butter (unsalted, melted)

all-purpose flour

peaches

olive oil (extra-virgin,

maple syrup (not maple-flavored syrup)

Vanilla ice cream (for serving, optional)

To a small mixing bowl, add the granola, melted butter, and flour and mix with a wooden spoon until combined. Set the crumble mixture aside while you preheat your oven to 375°F (190°C).

Meanwhile, prepare your peaches by rinsing, slicing them in half, and removing the pit. There is no need to peel the peaches for this recipe.

Once your oven is preheated, spread the crumble topping out into an even layer on a baking sheet, and bake for 10 to 15 minutes, or until golden brown.

Meanwhile, heat your outdoor grill or grill pan over medium heat. Brush the cut sides of the peaches generously with extra-virgin olive oil to cook on a grill pan, or canola or another high smoke point oil if using an outdoor grill.

Once your grill is hot, place the peaches cut side down on the grill and cook uncovered for 4-5 minutes, or until defined grill marks appear. Brush the skin side with oil, flip the peaches, and cook for another 4-5 minutes.

Transfer the peaches to a serving platter cut side up, drizzle them with maple syrup, and spoon about a tablespoon of the crumble topping onto each peach half.

Serve the peaches with a scoop of vanilla ice cream if desired. Enjoy!

Amaretto Peach Cobbler is the ultimate summer dessert. Sweet peaches are tossed in amaretto liqueur and topped with a (grain-free!) almond flour and coconut sugar topping. You would NEVER know this is a healthy dessert recipe!

Amaretto Peach Cobbler

peaches (about 3 lb.)

tapioca starch

amaretto

almond flour

coconut sugar

baking powder

sea salt

vanilla

coconut oil

almonds

preheat oven

prepare the peaches

Thinly slice the peaches (I like to leave the skin on) and put them in a 9x11 inch baking dish. Sprinkle the peaches with the tapioca starch and gently toss to combine. Pour the amaretto over the top.

make the topping

In a medium-sized bowl, mix together all of the cobbler topping ingredients. Drop the dough in 6 pieces on top of the peaches and spread it out a little bit. You still want some peaches peeking out.

bake

Bake in the preheated oven for 20 minutes. Check the cobbler and if it is starting to brown cover it loosely with aluminum foil. Continue to bake for 10 more minutes, or until the cobbler is juicy and bubbling.

let cool

Remove the cobbler from the oven and let it cool for 15 minutes before digging in.

Easy Peach Cobbler is the classic cobbler that everyone loves. It is one of the easiest desserts that you can make. Perfect for any night of the week and delicious enough for holidays and celebrations.

Easy Peach Cobbler

all purpose flour

sugar

milk

vanilla extract

29 oz can of sliced peaches in heavy syrup

topping:

cinnamon

Preheat oven to 325°.

Combine flour, sugar and baking powder in a...

Combine flour, sugar and baking powder in a mixing bowl.

Stir in milk and vanilla extract until smooth.

Pour melted butter into a 9 x 13...

Pour melted butter into a 9 x 13 inch baking dish.

Pour batter into melted butter, spreading evenly.

Drain half of syrup from peaches and discard....

Drain half of syrup from peaches and discard. Pour peaches with remaining syrup over batter. Do not mix, but scatter peaches carefully if needed.

Combine cinnamon and sugar topping and sprinkle over...

Combine cinnamon and sugar topping and sprinkle over the cobbler.

Bake for 40 minutes and check cobbler. Cook...

Bake for 40 minutes and check cobbler. Cook an additional 5-10 minutes if needed. Cobbler should be golden brown around the edges and set in the middle.

Serve with vanilla ice cream or sweetened whipped...

Serve with vanilla ice cream or sweetened whipped cream.

https://mediavine-res.cloudinary.com/video/upload/putcqho8uwvoitlazb8x.mp4

Easy Peach Cobbler is the classic cobbler that everyone loves. It is one of the easiest desserts that you can make. It can be made with canned, fresh or frozen peaches so you can enjoy this it all year long.

Peach crisp is a delicious summertime dessert recipe made with fresh peaches and a delicious buttery crisp topping.

Peach Crisp

peaches,

sugar, (organic)

nutmeg

¼ butter

all purpose flour, (unsifted)

brown sugar, (lightly packed)

butter, ((2 sticks))

Preheat oven to 400°

In a large mixing bowl, whisk together flour and brown sugar. Add 1 cup of butter and mix on low speed until crumbly.

In a medium bowl, whisk sugar, salt, nutmeg and cinnamon together and set aside.

Peel and slice peaches. Put in a large bowl.

Mix in sugar mixture and stir until peaches are coated well.

Pour fruit mixture into a 9 x 13 inch baking dish or a&nbsp;3 quart baking dish.

Add the remaining 1/4 cup butter (sliced) and just place on top of the fruit mixture randomly.

Add the flour mixture on top of fruit and spread evenly.

Bake uncovered at 400° for 45-55 minutes, or until topping is golden brown.

Serve warm with a scoop of vanilla ice cream .

Clafoutis are so easy to make as you do not have to make a crust for them. Fresh fruits, a few ingredients, and voila, this perfectly sinful recipe is ready to be enjoyed.

Peach Clafoutis

peaches (halved and pit removed)

almond slivers

unsalted butter (to grease the pan)

sugar (for dusting)

Preheat the oven to 375℉ and position your rack in the middle of the range.

Using your unsalted butter, generously coat your 10-inch cast iron or gratin dish with the butter and set aside.

Whisk the eggs with the sugar in a medium bowl of your KitchenAid stand mixer.Add the milk, and slowly add flour, vanilla, and salt. Whisk to combine well, and no lumps form in the batter.

Arrange the peach halves in a single layer in the pan or gratin dish.

Pour the batter evenly around the peaches, then sprinkle with the almond slivers.

Bake the clafoutis until it puffs up and is lightly golden brown around the edges. It takes around 30 to 35 minutes.

Place the skillet on a wire rack and let it cool off for about 10 minutes.

Serve warm or at room temperature. Dust powdered sugar over the peaches and serve.

My peach trees exploded with fruit this year! I tried this delicious clafoutis recipe because I was looking for some new ways to eat them, and it was delicious!

I just love how impressive this dessert looks and feels despite it being so easy to make. I'm hoarding all the fresh peaches I can while they're still around and will be making this again next weekend to enjoy them!

This is one of those recipes for which the deliciousness FAR outweighs the work it takes to make it. It's seriously so easy - took me less than 15 minutes! And, it's as delicious and comforting as a warm hug. One of my new favorite recipes!

Admittedly, I am NOT a pie baker, so this dessert was perfect for me to make! No crust = a happy me, and my family loved it too.

OMG, this was so delicious. I made this with my leftover peaches and came out perfectly. Highly Recommended.

perfect way to use up extra peaches. it was so easy to make and everyone loves it

This is such a wonderful recipe and a perfect way to use fresh summer peaches!

love how simple this tasty peach dish is to whip up! so good!

If you love peaches, this deliciously easy Peach Pie Bars recipe is just for you! All the taste you love in peach desserts, no pie crust baking skills needed.

Peach Pie Bars

unsalted butter (melted)

peach pie filling (21 ounce)

Tablespoons milk

Preheat oven to 350 degrees F. Line a 13x9 baking dish with parchment paper, set aside.

In large mixing bowl, beat butter with sugar, flour, and vanilla. Mixture will resemble crumbs.

Remove 1 cup of the crumbs, and pour the remaining crumbs into the prepared 13x9 baking dish. Press them down firmly, and evenly, with palm of hand or bottom of cup.

In a small bowl, mix peach pie filling with cinnamon, break up the peach slices slightly. Pour over crust in pan.

Sprinkle the remaining 1 cup of crumbs over the top of the pie filling.

Bake for about 30 minutes until edges are lightly browned. Remove from oven and cool while making the glaze.

For the glaze, whisk together the powdered sugar, cinnamon, and milk. Drizzle over the warm pie bars and allow to cool completely. Then chill bars for at least 2 hours before serving.

How can I use fresh peaches with this recipe? Any ideas Aimee?

How can I use the recipe using fresh peaches instead of pie filling?

These were wonderful. So easy to do. My husband has severe food allergies so I need to convert recipes for his foods. I used the plant based butter and the dough came out rather oily because the 'butter' is not made from milk fat more like margarine. However, added about another 1/4 cup of flour to make more crumbly texture and these came out delicious. Super sweet but great. Thank you for such an simple recipe. Also A lot easier than making his other favorite, turnovers. That's a win for me!!!

The crust was very sweet and needs a hint of salt to offset it. Next time I will try using salted instead of unsalted butter. Or add a little salt to the crust. Otherwise very tasty.

Thank you so much for sharing this amazing recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!

I seriously love these bars! Absolutely amazing! I will definitely make it again soon!

I will be eating these ALL summer long! I am obsessed! They came out amazing😋

Peach Cookies are chewy, crisp-edged, cinnamon-spiced cookies filled with a quick stovetop peach filling, topped with a brown sugar crumble, and finished with a vanilla glaze. These summery cookies taste just like peach cobbler in cookie form. Bake these during peach season, and they&#39;ll be everyone&#39;s new favorite cookie!

Peach Cobbler Cookies

large ripe peaches, diced (about 4 cups, 25 ounces,

+ 1 tbsp light brown sugar, packed

tsp nutmeg

lemon juice

tsp corn starch

water

tsp vanilla extract

salted butter, softened

sugar (210 grams)

light brown sugar, packed (110 grams)

tsp baking soda

tsp baking powder

tsp salt

sugar (105 grams)

salted butter, melted (57 grams)

light brown sugar, packed (55 grams)

granulated sugar (20 grams)

+ 1 tbsp all-purpose flour (73 grams)

Make the Peach Filling: Add diced peaches, sugars, lemon juice, cinnamon, and nutmeg to a medium sauce pan over medium heat. Cook for 6 minutes. It will be quite bubbly. Stir the corn starch and water together in a small bowl and stir into the peach mixture. Cook for 1 minute, then remove from the heat immediately and stir in the vanilla. Transfer to a medium bowl to cool completely in the fridge.Make-Ahead Tip: This can be done up to 3 days ahead. Store in a jar in the fridge.

Make the Cookie Dough:  In a large bowl, cream the softened butter with an electric mixer on medium-high speed. Add the sugars and mix until creamed together with the butter, about 1 minute. Add the vanilla and eggs, and mix until just combined. Add the dry ingredients last, and mix until a dough forms. Chill for 30 minutes to make it easier to roll the dough into balls.Make-Ahead Tip: Dough can be balled and frozen for 1-2 months before using. Thaw in the fridge overnight before baking.

Scoop &amp; Chill the Dough: Scoop the dough into balls 55 grams in size, with a large cookie scoop, and place in an airtight container to chill in the fridge for at least 3 hours, in the freezer for 2 hours, or in the fridge for up to 48 hours. EDIT: I added a bit of extra flour &amp; baking powder to the recipe due to some comments about cookie spread. Remember, these must chill for one of the minimum times listed above. I usually chill mine for 24 hours in the fridge. You also must scoop the dough into balls before any of these chill times. If you chill the dough solid and then scoop, it&#39;ll be very difficult, and the dough will re-warm in the process, causing them to likely spread more in the oven.

Make the Crumble: Make the crumble while your dough chills. Preheat the oven to 350° F. Melt the butter in a medium mixing bowl. Stir in the remaining streusel ingredients. You should have a crumbly mixture. Crumble into small pieces on a parchment-lined pan and bake for 12-14 minutes, until deep golden brown. Set aside to cool. Break up the pieces further, as desired, while it cools, with a metal spatula. Make-Ahead Tip: This can be made 1-2 days ahead. Store in a container at room temp.

Bake the Cookies: Preheat your oven to 350° F. Line a few cookie sheets with parchment paper or silicone baking mats. In a small bowl, stir together the sugar and spices for coating. Roll the dough balls in the cinnamon sugar mixture. Place about 6 cookies on each sheet, with room for them to spread.Bake for 11-13 minutes. The edges should look and feel set when tapped with a fingertip, and the centers will be puffy and look just a tad underdone. Immediately place a round cutter around the outside of each cookie and swirl the cookie within it to &quot;scoot&quot; them into perfect circles. This keeps them round AND helps keep them thicker. The cookies will set up as they cool. Let rest on the cookie sheet for 1-2 minutes, then press an indent into the centers with the back of a tablespoon. Let cool a few more minutes on the cookie sheet, then, once they feel sturdy enough, transfer to a wire rack to cool completely.

Optional Glaze: Whisk together glaze ingredients. Adjust glaze consistency with more milk as needed - I prefer it on the runny side here so it melts over the top of the cookie a bit.

Assemble Cookies: Spoon peach cobbler filling into the cooled cookies, sprinkle on the crumble, and drizzle over the glaze.

Serve &amp; Store: Enjoy immediately once assembled! Store cookies in an airtight container in the fridge for 4-5 days. I don&#39;t recommend leaving them at room temp overnight because of the fresh fruit.

These cookies were amazing! I made a few batches and brought them to work and the whole office raved over them!

These are incredible! I think I let my butter soften a little too much the second time I made them as the spread pretty far, but they were still super tasty!

Top 8 peach desserts recipes from across the web

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Top Tags

Grammy's Peach Custard Pie

Maple Grilled Peaches with Granola ...

Amaretto Peach Cobbler

Easy Peach Cobbler

Peach Crisp

Peach Clafoutis

Peach Pie Bars

Peach Cobbler Cookies

Top 8 peach desserts recipes from across the web

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

Top Tags

Grammy's Peach Custard Pie

Maple Grilled Peaches with Granola ...

Amaretto Peach Cobbler

Easy Peach Cobbler

Peach Crisp

Peach Clafoutis

Peach Pie Bars

Peach Cobbler Cookies

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