5 Peach Recipes To Enjoy This Summer!

We are approaching PEACH SEASON! I love me some peaches. My daughter is absolutely obsessed with them. She even asked for peach ice cream and peach cake last year for her birthday! We are both excited to be able to munch on peaches all summer! Whether it’s gummy peach rings, or deliciously scented peach lotion- I love all things peach. And while I love the smell and the color- I definitely also love the peach taste! A plain, ripe, dripping, juicy peach is pretty much a dessert in and of itself, but if you want to up your wow factor, I have a few recipes for you to try this summer!

Peach Cobbler. This is one of those recipes I almost have memorized because I’ve made it so often. It’s always gone in the blink of an eye when I take it places- it’s called the Award Winning Peach Cobbler for a reason. If you only try one recipe from this list, let it be this!

Award-Winning Peach Cobbler

This cobbler has a flan-like texture that's divine and crowd-pleasing! It's also incredibly easy!

Serving size: 12

3 cans peaches, drain and save 1/2-1 cup of the juice*
2 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1/2 cup , melted (I use salted)

Place peaches in bottom of a 9x13 pan. Mix together flour, sugar, baking powder, salt, and eggs until crumbly. Spread over top of peaches. Dribble melted butter and peach juice over top. Bake at 350 degrees until lightly browned (about 40 minutes).

*I like to use a whole cup, but if you want it more crumbly just use the 1/2 cup.

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Peach Dessert. This was one of my favorite desserts growing up. I even asked for it in place of birthday cake! The peach flavor goes so well with the graham crackers, and the light, coolness of the Jello and whipped topping make it the perfect summer night dessert!

Peach Dessert

A rich, tasty dessert that's sure to please!

Serving size: 12

1 (3-ounce) package peach jello
2 cups water
2 tablespoons (heaping) cornstarch
3/4 cup sugar
3 to 4 fresh peaches, cut in bite-size peaches
2 packets
1 (8-ounce) package cream cheese
1 cup milk
3/4 to 1 cups powdered sugar (to sweeten)
1/4 cup crushed graham crackers (for garnish)
1 graham cracker pie crust pressed into a 9x13 pan*

Boil 2 cups water, 2 heaping tablespoons cornstarch, and 3/4 cup sugar. After it thickens, add jello packet. Stir until dissolved. Cool with a piece of plastic wrap right on top (to prevent skin from forming). Add chopped peaches. Set aside.

Whip Dream Whip with the 1 cup milk. Beat in softened cream cheese and enough powdered sugar to suit your tastes. Layer on crust, starting with cream cheese mixture, then jello mixture, then cream cheese mixture. Sprinkle the 1/4 cup graham cracker crust crumbs on top. Makes 1 9x13 pan.

*Mom puts 1-2 T of extra sugar in the crust
**Can also use raspberry jello and a bag of frozen raspberries

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Peaches and Cream Cake. I made this for my daughter’s birthday last year, and it was the perfect cake for August! Peach compote, peach filling and peach cake makes it so light and refreshing! If you’re a fan of peaches, you’ll definitely love this cake. It’s worth the time, I promise!

Peaches and Cream Cake

Light and fluffy peach cake layers with a peaches and cream filling, peach compote and vanilla buttercream. Recipe Type: Cake Total Time: 3 hrs 40mins

Prep time:
Cook time:
1 3/4 cups (350 g) granulated sugar
3 cups plus 3 tablespoons (366.5 g) cake flour
4 teaspoons (16 g) baking powder
1/2 teaspoon (2.8 g) salt
12 tablespoons (169.5 g) unsalted butter cut into cubes, softened
1/2 cup (120 g) peach yogurt greek or regular yogurt will work, room temperature
1/2 cup (110 g) peach nectar apricot nectar will also work, room temperature
4 egg whites room temperature
1 egg room temperature
2 teaspoons (8.4 g) clear vanilla extract
4 cups (880 g) diced peaches
1/2 cup (100 g) sugar
2 teaspoons (5.4 g) cornstarch sifted
3 cups 6 sticks (678 g) unsalted butter slightly chilled
9 cups (1125 g) sifted powdered sugar measured and then sifted
1/4 cup (57.75 g) heavy cream
Pinch of salt
1 teaspoon (4.2 g) pure vanilla extract
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
2 cups vanilla buttercream recipe above
2/3 cup (80 g) peaches compote recipe above or peach jam/preserves


Preheat your oven to 350 degrees. Spray three 8-inch or four 6-inch round baking pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside.

In a medium bowl or measuring cup, combine and stir the egg whites, whole egg and the clear vanilla. Set aside.

In another small bowl or measuring cup, combine the peach yogurt and peach nectar. Stir to combine. Set aside.

In a bowl of an electric mixer, fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.

Add the butter one piece at a time, about every 10 seconds. Once all the butter is added, pour in the peach yogurt and peach nectar mixture and mix on low for about 1 minute, until the ingredients are incorporated.

Scrape down the sides of bowl and begin to add the egg mixture in 3 separate batches, mixing on medium-low until light and fluffy, about another minute. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated and mix for another 20 to 30 seconds.

Using a kitchen scale, divide batter evenly among your pans (about 14 to 15 ounces of batter in each of the 8-inch pans or 11 ounces in each 6-inch pan) spreading evenly with a small offset palette knife.

Bake until a cake tester or toothpick comes out with a few crumbs when inserted into the center, about 18 to 20 minutes (mine only took 18 minutes). Check cake at 18 minutes and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You’re looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake. Over baking your cake will dry it out.

Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.

Once the cakes are cooled completely, level the tops if needed.

Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.


In a medium saucepan, combine the peaches and sugar. Cook over medium heat, stirring occasionally, until the peaches are soft and the juices start to boil.

Remove from the heat and puree in a blender until smooth.

Return the puree to the saucepan and add the sifted cornstarch. Cook on low until mixture thickens. Cool completely before using in the cake.

I recommend making the compote a day or two before you assemble the cake. The compote can be stored in an airtight container in the refrigerator for up to a week or in the freezer for a month.


In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.

With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.

With mixer on medium speed, add whipping cream, vanilla and salt.

Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.

Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.


Combine 2 cups of the vanilla buttercream with peach compote or peach preserves. Stir until combined.


Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Using an offset icing spatula, spread about a cup of the peaches and cream filling over the cake layer.

Pipe a rim of the vanilla buttercream around the edge of the cake. This will help support the cake layers and prevent the peach filling from spilling out.

Spread about 1/4 cup of the peach filling on the cake layer. You don’t want to add too much or your cake will be unstable as you stack and decorate. Reserve any left over compote to serve with the cake later.

Gently place the second cake layer on top of the filling and repeat steps 2 to 3.

Place the final cake layer top side down on the second layer of filling.

Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost. If the cake still feels wobbly, add a dowel to the center of the cake (or you can even use drinking straws for this).

After the filling is set, use a small amount of vanilla buttercream and apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.

After the crumbs are locked in, continue to frost and decorate the cake with the remaining vanilla buttercream.

To achieve a peach color, I used “orange” and “soft pink” Americolor food gels.

Source: scakebycourtney.com

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Fresh Peach Salsa. I haven’t tried this particular recipe, but the list of simple, tasty ingredients makes me think it’s definitely worth keeping! I’ve tried other recipes from Two Peas and Their Pod and she never disappoints! This would make a great healthy snack for the kids during hot summer days, or a delicious topping to grilled meats for summer dinners!

Fresh Peach Salsa

Peach Salsa is an easy summer snack that can be made in minutes. Serve the salsa with chips or tacos, chicken, pork, or fish.

4 large peaches, peeled, pitted, and chopped
1/2 red onion, diced
1 jalapeño, diced
1/2 cup chopped cilantro
Juice of 1 large lime
Kosher salt and black pepper, to taste

In a large bowl, add the peaches, red onion, jalapeño, cilantro, and fresh lime juice. Stir well. Season with salt and pepper, to taste. Serve with chips or with chicken, fish, or any Mexican dish.

Source: stwopeasandtheirpod.com

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Peach Caprese. This is such a fun, summery twist on a classic! I love the color combos of this dish, and this is a perfect light lunch!

Peach Caprese Recipe

In an 8-ounce screw-top jar, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and s

Prep time:
Cook time:
Serving size: 4

1/2 cup white balsamic vinegar
1/4 cup extra virgin olive oil
2 white peaches, chilled
2 yellow peaches, chilled
2 fresh mozzarella cheese, preferably water-packed
10 fresh , torn
1 teaspoon flaky salt
1 teaspoon freshly ground black pepper

In an 8-ounce screw-top jar, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to 1 week.
Remove the pits from the peaches and cut them into 1/2-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into 1/4-inch-thick slices.
On a serving platter, decoratively arrange slices of the white peaches, yellow peaches, and mozzarella. Scatter the basil leaves on top, drizzle over the dressing, and sprinkle the flaky salt and pepper on top. Serve at once.

Source: smagnolia.com

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Which of these is calling your name?

  •   https://www.halegroves.com/blog/when-are-peaches-in-season/
  •   https://thepeachtruck.com/blogs/blog/peach-season
  •   https://www.twopeasandtheirpod.com/peach-salsa/
  •   https://magnolia.com/blog/recipe/d6379a07-7703-432d-9cce-9d887be223bf/peach-caprese/
  •   https://cakebycourtney.com/peaches-cream-cake/
  •   https://www.flickr.com/photos/30478819@N08/50285593762

    Camille Hoffmann
    Weekly Newsletter Contributor since 2014
    Email the author! camille@dvo.com

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