Make the most of peach season with these fresh peach recipes! They include drinks, desserts, and more to help you celebrate this sweet summer fruit.

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It’s peach season! For the next few weeks, I’ll come home with a bag of peaches after every trip to the farmers market or store. The season is just so short, so while it’s here, and fresh peaches are juicy, sweet, and abundant, I make it my goal to eat as many of them as I can. Some I devour plain, their sticky juice dripping down my chin. But I use even more in my favorite peach recipes.

As you might expect, these peach recipes include desserts like crisps and cobblers. But they go way beyond that, too. Have you ever added peaches to a salad or stuffed them into spring rolls? Or served them as an appetizer with creamy burrata and baguette?

If not, I hope you’ll experiment with some of the peach recipes below. They’re all fresh, delicious, and easy to make – perfect for showcasing summer peaches at their best.

Peachy Appetizers and Drinks

These easy peach recipes are perfect for summer entertaining! You’ll find impressive starters and light bites as well as one darn good peach cocktail.

Burrata with Heirloom Tomatoes
Serve this appetizer at your next summer gathering, and your guests will undoubtedly be impressed. Juicy heirloom tomatoes, stone fruit, and herbs surround a creamy ball of burrata cheese. Drizzled in an aromatic lemon-thyme oil, it feels fancy, but it’s deceptively easy to make.

Avocado Summer Rolls
Peach slices add a delightful sweetness to these gorgeous summer rolls. Serve them with coconut-basil dipping sauce to take them over the top.

Peach Tostadas
If you love all things sweet and spicy like I do, you’ll FLIP for these easy peach tostadas! They’re loaded up with refried beans, juicy peaches, and a creamy, spicy hatch green chile sauce.

Farm Stand Peach Pizzas, page 239 of The Love & Lemons Cookbook
These mini pizzas are such a fun appetizer or light dinner! I often sprinkle them with crumbled feta cheese, but if you’re vegan, you can easily replace it with dollops of vegan pesto.

Peach Sangria
When peach season rolls around, I swap out my usual red sangria for this white one. Made with ripe peaches, ginger, and summer herbs, it’s SO refreshing on a hot day.

Salad Peach Recipes

In late summer, I make a salad almost every day, and I can rarely resist tossing in a ripe peach or two. I love how their sweet flavor pairs with other peak-season produce like summer herbs, tomatoes, and corn.

Panzanella Salad
This hearty bread salad is a celebration of summer produce! It features fresh sweet corn, heirloom tomatoes, tons of basil, and, of course, peaches. Serve it as a side dish, or enjoy it as a light meal on its own.

Sweet Corn & Blueberry Arugula Salad, page 123 of Love & Lemons Every Day
I could eat this simple salad every day in summer. I love how the bitter arugula and tangy pickled onions contrast with the sweet peaches, blueberries, and corn.

Shaved Fennel Salad
Love fresh herbs? Then you’ll love this salad. I shower it in basil and mint and top it off with dollops of pesto.

Easy Fruit Salad
No picnic is complete without one! Peaches aren’t pictured here, but they’re my favorite summer substitute for the mandarin oranges you see above.

Peach & Pole Bean Salad with Dill, page 115 of Love & Lemons Every Day
Made with chickpeas and toasted almonds, this sturdy salad is a great one to pack for lunch.

Grilled Corn Salad
I often add raw corn to salads in the summer, but here, I use grilled corn instead. Its charred flavor adds depth to this mix of crunchy veggies, avocado, peaches, and chile lime dressing.

Ginger Miso Slaw
A savory, nutty miso ginger dressing coats this crunchy summer slaw. It would be a fun alternative to classic coleslaw at a summer cookout or a delicious make-ahead lunch.

Peach & Plum Caprese Salad
I sub stone fruit for tomatoes in this sweet riff on a classic Caprese salad. Top it off with good-quality olive oil and flaky sea salt and serve with crusty bread.

Fresh Peach Recipes for Breakfast

If I make one of these healthy peach recipes for breakfast, I know it’s going to be a good day. What better way to start the morning than with a sweet, juicy peach?

Peachy Overnight Oats, page 59 of Love & Lemons Every Day
Looking for new healthy breakfast ideas? You’re going to love this recipe. Sweet, juicy peaches and homemade granola top a creamy jar of overnight oats. It’s vegan, gluten-free, and perfect for making ahead.

Kale Smoothie
Green smoothies don’t get better than this! Frozen peaches and ginger add a refreshing kick to this nourishing blend.

Cinnamon Quinoa Breakfast Bowl
Tired of regular oatmeal? Cook quinoa for breakfast instead! I serve it with a generous splash of almond milk, plenty of cinnamon, and lots of fresh fruit.

Healthy Breakfast Smoothies
All of these breakfast smoothies are delicious, but the peach one (of course) is my favorite. A spoonful of almond butter makes it rich and satisfying.

Easy Peach Recipes for Dessert

The peach recipes you’ve been waiting for! Vanilla ice cream for serving is optional, but highly recommended.

Peach Crisp
This recipe is both vegan and gluten-free, but you’d never guess it from the taste. A crisp oat and nut topping covers a sweet, jammy layer of peaches. Seconds – ok, more like thirds – for me, please!

Grilled Peaches
Top them with a scoop of vanilla ice cream and crushed walnuts for a relatively healthy and completely delectable dessert.

Easy Peach Cobbler
This classic cobbler is easy and delicious! It pairs a buttery biscuit topping with tons of fresh, juicy peaches. I love it with vanilla ice cream on top.

Peach Recipes: Easy Peach Cobbler

rate this recipe:

5 from 41 votes

Prep Time: 15

Cook Time: 45

Total Time: 1

Serves 8

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This peach cobbler is one of our favorite peach recipes!

Ingredients

3 pounds fresh peaches, pitted and sliced (about 8 medium-large)
¼ cup brown sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
Vanilla ice cream, for serving

For the topping

1½ cups all-purpose flour, spooned and leveled
⅓ cup granulated sugar, plus 1 tablespoon for sprinkling
1½ teaspoons baking powder
¼ teaspoon sea salt
6 tablespoons unsalted butter, cold and cubed, plus more for the pan
¼ cup milk, plus more as needed
⅛ teaspoon cinnamon

Instructions

Preheat the oven to 350°F and grease a 9x13-inch or similar baking dish.
In a large bowl, toss the peaches with the brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Spread evenly at the bottom of the prepared baking dish.
Make the topping: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and toss to coat. Use your hands or a pastry cutter to work the butter into the dry ingredients until the mixture resembles a coarse meal.
Add the milk and mix with a spatula until a shaggy dough forms. Add more as needed, 1 tablespoon at a time, to moisten any remaining dry flour and bring the mixture together into a soft, cohesive dough. I typically use 2 more tablespoons. Add just enough to bring the dough together, kneading with your hands if necessary.
Tear the dough into golfball-sized pieces and use your hands to flatten them until they're about ⅓-inch thick. Lay them over the peaches in the baking dish. The topping won’t cover all the peaches, so space the biscuits evenly over them, leaving some gaps in between.
In a small bowl, stir together the 1 tablespoon sugar and the cinnamon. Brush the tops of the biscuits with milk and sprinkle the cinnamon sugar over the cobbler.
Bake for 45 to 55 minutes, or until the peaches are bubbling and the biscuits are golden brown on top. A toothpick inserted into the biscuits should come out clean.
Let cool for 10 minutes before serving with vanilla ice cream.