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Peach season is fleeting, but these recipes make the most of every juicy moment. From bourbon-spiked ice cream to buttery crisps, tender cakes to no-bake wonders, this collection of peach desserts highlights the fruit’s sunny sweetness and versatility. Whether you’re working with a box of just-picked beauties or a bag of frozen slices, there’s a recipe here to suit your mood — and your schedule. These desserts are ripe for summer gatherings, quiet afternoons, or whenever you need a little stone-fruit magic.
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No-Bake Peaches-and-Cream Cheesecake
Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer
Ricotta and cream cheese give an extra-creamy texture to this vibrantly layered no-bake cheesecake from Justin Chapple.
Bourbon-Peach Icebox Cake
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
This make-ahead, no-bake stunner layers bourbon-brushed pecan cookies, tangy crème fraîche and cream cheese, homemade peach jam, and whipped cream into an icebox cake with both crunch and creaminess.
Lemony Polenta Cake with Peaches
Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco
Cornmeal and sour cream give this lemon-scented cake its tender crumb. We like to top with fresh peaches for a sweet, juicy finish — but any in-season fruit will shine.
Peach Ice Cream with Caramel-Bourbon Swirl
Greg DuPree / Food Styling by Victoria Granof / Prop Styling by Christine Keely
Crème fraîche adds tang while ribbons of bourbon caramel add buttery sweetness to this rich, silky peach ice cream from chef and ice cream maker Fany Gerson. This is an American-style ice cream: no eggs. Ripe peaches add incredible texture and flavor to every bite.
Georgia Peach Pie with Bourbon Whipped Cream
Cara Cormack
Cookbook author Angie Mosier shares a recipe for peak-season Georgia peach pie. A golden, flaky crust and a cloud of sweet Bourbon Whipped Cream are the ideal accompaniments for this juicy summer fruit.
Vanilla-Roasted Peaches
Food & Wine / Photo by Fred Hardy II / Food Styling by Jennifer Wendorf / Prop Styling by Hannah Greenwod
Cookbook author and food writer Melissa Clark roasts halved peaches in a vanilla-cinnamon syrup, soaking up the extra warm, spiced sweetness. Spoon the warm peaches and syrup over ice cream or sorbet.
Peach-Blueberry Pie
Greg DuPree / Food Styling by Ali Ramee / Prop Styling by Christine Keely
Both frozen and fresh fruit work beautifully here: Juicy peaches, sweet blueberries, and tart lemon juice and zest are balanced with a crisp geometric crust dusted with crunchy turbinado sugar.
Peach-Blueberry Ice Cream
Swirls of homemade blueberry jam run through this fragrant peach ice cream that’s dreamy on its own or on top of a slice of pound cake. The blueberry jam can be made up to a week in advance; if you make a double batch, you’ll have plenty leftover for toast, yogurt, and even PB&J.
Summer Peach and Blackberry Galette
Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson
This rustic galette from 2015 F&W Best New Chef Katie Button pairs juicy peaches and blackberries with a tender, handmade crust. “No matter how you fold or crimp them, they always look beautiful,” Button says. “In fact, the more rustic they look, the prettier they seem to be.”
Peach and Blackberry Crisp
Julia Hartbeck
A buttery spiced oat topping and sweet-tart fruit filling make this crisp as delicious as it is easy to assemble. Plus, it’s ready to eat in less than two hours.
Vegan Peach-Almond Upside-Down Cake
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen
Ground almonds give this summery vegan cake a soft texture that helps hold together the caramelized peaches on top. This recipe from Miyoko Schinner, founder of Miyoko’s Creamery, is both vegan and gluten-free adaptable.
Peach and Tomato Buckle
Cedric Angeles
This savory-sweet buckle from Gramercy Tavern’s former pastry chef Miro Uskokovic combines juicy peaches and Sun Gold tomatoes under a crunchy almond streusel — perfect from brunch to dessert.
Summer Peach Sorbet
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Macerated peaches yield a surprisingly creamy sorbet that’s bursting with fruit flavor. Don’t lose any precious peach juice by peeling the fruit over a bowl.
Peach Streusel Bars with Miso
Food & Wine / Photo by Fred Hardy / Food Styling by Julian Hensarling / Prop Styling by Hannah Greenwood
Miso adds a salty-savory edge to these jammy peach bars topped with a brown butter streusel. The combination may be unexpected, but the final product is deeply flavorful and ideal for a picnic. This recipes works well with either fresh or frozen fruit.
Peach-Buttermilk Ice Cream
Tangy buttermilk brings bright contrast to sweet peaches in this creamy ice cream made with just eight ingredients. Find the best buttermilk you can for this recipe: It makes all the difference.
Peach Crostata
Iain Bagwell / Food Styling by Simon Andrews
This freeform tart features peaches flavored with cinnamon vanilla nestled in a flaky crust, brushed with cream and sprinkled with turbinado sugar for golden color and added crunch.
Peach Crisp with Brown Butter Crumble
Nicole Franzen
Pastry chef Kierin Baldwin uses three kinds of sugar and rich brown butter to create a crisp topping that’s crunchy, caramelized, and totally irresistible baked on top of peak-season peaches.
Peach Hand Pies
John Kernick
James Beard Award-winning writer and chef Lisa Donovan assembles these adorable peach hand pies ahead of time and freezes them before baking. They can go into the oven straight from the freezer and make for an impressive, and delicious, last-minute dessert.
Creamy Peach Tart with Smoky Almond Crust
Tina Rupp
Smoked almonds and vanilla wafers are the unexpected pair that forms the crust of this summery tart, which is filled with sweet peaches and creamy custard.
Peach-Maple Ice Cream
Ngoc Minh Ngo
Bobby Flay’s peach-maple ice cream combines juicy peach puree and creamy peach pit–infused custard for a rich dessert that’s layered with bourbon and vanilla.
Double-Peach Tart
Fredrika Stjärne
Bill Bowick, cofounder of Charleston’s Sugar Bakeshop, uses both fresh and baked peaches in this vibrant tart. Doubling down again, he likes to top it with ice cream and whipped cream. “Why not have both?”
Peach Crisps
John Kernick
Whether baked in individual ramekins or one big dish, Paul Virant’s peach crisp is a Southern-inspired staple by way of Missouri with a buttery topping and simple, sweet fruit.
White Peach Tart
John Kernick
“This crust is not what you’d expect,” says chef Marco Canora. “Instead of being crunchy, it’s puffy and cakey.” Firm white peaches keep the filling light and fresh; Canora recommends using ripe fruit before it goes too soft. (If too drippy, the crust will go soggy.)
Roasted Peach Cobbler with Vanilla Ice Cream and Balsamic Syrup
Fredrika Stjärne
Andrew Zimmern’s cobbler gets an upgrade with syrupy aged balsamic and a scoop of melty vanilla ice cream. “I’m no pastry chef, but I bake a killer cobbler,” he says.
Buttermilk-Biscuit Peach Cobbler
John Kernick
Bobby Flay bakes his biscuit toppings separately to ensure a flaky, golden bite. They get nestled on top of the peaches just before serving to soak up a hint of juice without getting soggy.
Peach-Gingersnap Crisp
Lucy Schaeffer
Store-bought gingersnaps make the spiced crumble topping on this crisp come together fast, lending bite and zing to sweet baked peaches.
Sweet Peach Olive Oil Cake
Tara Fisher
Kristen Kish’s riff on her “Top Chef”–winning olive oil cake folds in peach slices for a moist, summery dessert with a subtle, savory edge.
Roasted Peaches with Mascarpone Ice Cream
James Merrell
Rosemary-honey syrup flavors these tender roasted peaches from Swiss-born chef Daniel Humm. It’s served with creamy mascarpone ice cream for a dessert that nods to the Italian influence on southern Switzerland.
Peach Streusel Cake
Quentin Bacon
Grace Parisi’s towering streusel cake folds juicy peaches into a vanilla-scented sour cream-flavored batter. Topped with a buttery, pecan-studded crumb, it’s an all-day treat that’s worth the wait.
South Carolina Peach and Blueberry Tartlets
James Baigrie
Mini tartlets with cornmeal crusts and bubbling peach-blueberry filling are a picnic-perfect treat — handheld, golden, and impossible to resist.
Brandied Peaches
Tina Rupp
Linton Hopkins’ brandied peaches are syrupy, boozy, and require at least a week to infuse in the refrigerator. Spoon them over pound cake or eat them straight from the jar.
Poached Peaches with Baked Ricotta
Michael Turek
Tom Colicchio’s poached peaches shine against baked ricotta and swimming in a lemon and verbena–syrup. It’s a light and elegant warm-weather dessert.
Grilled Lemon Pound Cake with Peaches and Cream
Con Poulos
Bryan Calvert, former chef and co-owner of the beloved (but now closed) restaurant James in Brooklyn, grills both pound cake and fresh peaches for this summery, smoky dessert. Don’t neglect the whipped cream.
Riesling-Poached Peaches with Tarragon and Salted Sour Cream
Con Poulos
These gorgeous poached peaches from Justin Chapple require only five ingredients. Aromatic Riesling, fresh tarragon, and tangy sour cream combine for a rich and rewarding dessert that is easy to make ahead.
Great-Grandmother Pearl’s Angel Food Cake with Peaches
Earl Carter
Cookbook author and television host Katie Lee’s airy angel food cake sops up syrupy peach juices like a dream. “My great-grandmother won so many blue ribbons with this cake,” she says.
Kaiserschmarrn with Peaches
Tina Rupp
This torn Austrian pancake, dusted with sugar and topped with peaches, is as satisfying at brunch as it is for dessert.
Skillet Graham Cake with Peaches and Blueberries
Chicago chef Stephanie Izard’s graham cracker–laced skillet cake, baked on the grill, is topped with bubbling summer fruit and a crunchy streusel for a smoky-sweet finish.
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