18 Delicious Peach Recipes Perfect for Summer

Summer just got sweeter with juicy, sun-ripened peaches taking center stage! Whether you’re craving a refreshing dessert, a savory dinner twist, or a showstopping BBQ side, we’ve rounded up 18 mouthwatering recipes that celebrate this seasonal star. From flaky cobblers to sizzling grilled delights, these peach-packed dishes are sure to make your summer meals unforgettable. Ready to dive in? Let’s get cooking!

Grilled Peach and Burrata Salad

Sweet, smoky peaches and creamy burrata come together in this effortless summer salad that feels downright luxurious.

Ingredients:

• 2 ripe but firm peaches, halved and pitted
• 1 tbsp olive oil, plus extra for drizzling
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1 tsp honey
• 1 tbsp balsamic glaze
• 4 oz (1 ball) burrata cheese
• 1/4 cup fresh basil leaves, torn
• 1/4 cup arugula (optional, for peppery bite)

Instructions:

1. Preheat grill or grill pan to medium-high heat (about 400°F). Brush peach halves with 1 tbsp olive oil and grill cut-side down for 3–4 minutes until char marks appear and fruit softens slightly.
2. Transfer peaches to a plate and sprinkle immediately with 1/4 tsp salt and 1/4 tsp pepper. Drizzle with honey while still warm.
3. On a serving platter, arrange arugula (if using), then tear burrata over the top. Nestle grilled peaches among the cheese.
4. Finish with balsamic glaze, basil leaves, and a light drizzle of olive oil.

The magic here? The warm peaches gently melt the burrata just enough to create a velvety sauce—no dressing required.

Tip: For extra crunch, sprinkle with toasted pine nuts or crushed pistachios right before serving.

Peach Cobbler with Cinnamon Streusel

This cozy peach cobbler is all about that buttery streusel topping—crunchy, spiced, and perfect for spooning over vanilla ice cream.

Ingredients

• 6 cups peeled and sliced fresh peaches (about 6 medium)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup cold unsalted butter, cubed
• 1 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Preheat oven to 375°F. Toss peaches with 1/2 cup granulated sugar, lemon juice, and vanilla in a 9-inch baking dish.
2. In a bowl, mix flour, brown sugar, cinnamon, and salt. Cut in butter with a pastry cutter (or fingers) until crumbly.
3. Sprinkle streusel evenly over peaches. Bake for 35–40 minutes until topping is golden and peaches bubble at the edges.

The magic here? The streusel stays crisp even after soaking up those sweet peach juices—no soggy topping in sight.

Tip: For extra crunch, add 1/4 cup chopped pecans to the streusel.

Spicy Peach Salsa with Tortilla Chips

This vibrant salsa is the perfect balance of sweet, spicy, and tangy—ideal for scooping up with crispy tortilla chips or topping grilled fish!

Ingredients:

• 2 cups diced ripe peaches (about 3 medium)
• 1/2 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp ground cumin
• Tortilla chips, for serving

Instructions:

1. In a medium bowl, gently toss together the diced peaches, red onion, jalapeño, and cilantro.
2. Whisk together the lime juice, honey, salt, and cumin in a small bowl until smooth. Pour over the peach mixture and fold gently to coat.
3. Let the salsa sit at room temperature for 15 minutes to allow flavors to meld. Serve with tortilla chips.

The juicy peaches and kick of jalapeño make this salsa irresistibly fresh—just sweet enough to keep you reaching for another chip!

Tip: For extra heat, leave the seeds in your jalapeño or add a pinch of cayenne.

Peach and Prosciutto Flatbread

Sweet peaches and salty prosciutto come together on crispy flatbread for a summer-ready appetizer that’s equal parts elegant and effortless.

Ingredients:

• 1 store-bought flatbread or naan (about 10″ diameter)
• 2 tbsp olive oil, divided
• 1/2 cup ricotta cheese
• 1 tbsp honey, plus extra for drizzling
• 1/4 tsp flaky sea salt
• 1 ripe peach, thinly sliced
• 2 oz prosciutto, torn into pieces
• 1/4 cup arugula
• 1 tbsp balsamic glaze

Instructions:

1. Preheat oven to 400°F. Brush flatbread with 1 tbsp olive oil and bake for 8 minutes until lightly crisp.
2. Meanwhile, stir together ricotta, 1 tbsp honey, and 1/4 tsp flaky sea salt in a small bowl.
3. Spread ricotta mixture evenly over the warm flatbread. Arrange peach slices and prosciutto on top.
4. Return to oven for 5 minutes just to warm the toppings.
5. Top with arugula, drizzle with remaining 1 tbsp olive oil, balsamic glaze, and extra honey. Slice and serve immediately.

The magic here is in the contrast: creamy ricotta mellows the salty prosciutto, while juicy peaches and peppery arugula keep every bite bright.

Tip: For extra texture, sprinkle with toasted pistachios before serving.

Peach Glazed Chicken Thighs

Sweet, sticky, and just a little smoky, these peach-glazed chicken thighs are a weeknight hero—ready in under 30 minutes but fancy enough for weekend guests.

• 6 bone-in, skin-on chicken thighs
• 1/2 cup peach preserves
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp olive oil

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, whisk together 1/2 cup peach preserves, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt.
3. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high. Sear chicken thighs, skin-side down, for 5 minutes until golden. Flip and cook 2 minutes more.
4. Brush thighs generously with the peach glaze, then transfer skillet to the oven. Bake for 15 minutes, basting once halfway, until chicken reaches 165°F and glaze is caramelized.

The magic here? The glaze reduces to a glossy, jammy coating that clings to every nook of the crispy skin. Serve with a simple salad to balance the sweetness.

Tip: For extra char, broil for the last 1–2 minutes—just watch closely to avoid burning!

Peach Smoothie with Greek Yogurt

This peach smoothie is like sunshine in a glass—bright, refreshing, and packed with protein for a satisfying sip.

Ingredients

• 1 cup frozen peach slices
• 1/2 cup plain Greek yogurt
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1 tbsp honey (or maple syrup)
• 1/2 tsp vanilla extract
• Pinch of ground cinnamon

Instructions

1. Combine frozen peach slices, Greek yogurt, almond milk, honey, vanilla extract, and cinnamon in a blender.
2. Blend on high for 45–60 seconds until completely smooth, scraping down the sides as needed.
3. Pour into a glass and enjoy immediately for the creamiest texture.

The Greek yogurt adds a luxuriously thick texture, while the cinnamon gives a subtle warmth that makes this smoothie taste like dessert.

Tip: For an extra frosty texture, add 2-3 ice cubes before blending.

Peach and Basil Bruschetta

Sweet peaches and fresh basil come together in this summery twist on classic bruschetta—perfect for backyard gatherings or a light appetizer.

Ingredients:

• 1 French baguette, sliced into ½-inch thick pieces
• 2 ripe peaches, pitted and diced
• ¼ cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• ½ tsp flaky sea salt
• ¼ tsp black pepper
• 4 oz fresh mozzarella, thinly sliced (optional)

Instructions:

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush with 1 tbsp olive oil, and toast for 8–10 minutes until golden and crisp.
2. In a bowl, gently toss peaches, basil, remaining 1 tbsp olive oil, honey, balsamic vinegar, flaky sea salt, and black pepper.
3. Top each toasted baguette slice with a slice of mozzarella (if using), then spoon the peach mixture over it. Serve immediately.

The juicy peaches and aromatic basil create a refreshing contrast to the crunchy bread, while the honey adds just the right touch of sweetness.

Tip: For extra depth, drizzle with a balsamic glaze just before serving.

Peach Jam with Vanilla Bean

This peach jam is like summer in a jar—sweet, fragrant, and kissed with vanilla for a touch of elegance.

Ingredients:

• 4 cups peeled, pitted, and finely chopped ripe peaches (about 6–7 medium peaches)
• 2 cups granulated sugar
• 2 tbsp fresh lemon juice
• 1 vanilla bean, split and seeds scraped (or 1 tsp pure vanilla extract)
• 1/4 tsp fine sea salt

Instructions:

1. In a heavy-bottomed pot, combine the peaches, 2 cups sugar, 2 tbsp lemon juice, vanilla bean seeds (or extract), and 1/4 tsp salt. Stir well and let sit for 30 minutes to draw out the juices.
2. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer for 35–40 minutes, skimming off any foam, until the jam thickens and clings to the back of a spoon (it should reach 220°F on a candy thermometer).
3. Remove the vanilla bean pod (if using) and discard. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Seal and process in a water bath for 10 minutes, or store in the fridge for up to 3 weeks.

The vanilla bean adds a floral depth that makes this jam feel extra special—perfect for gifting or swirling into yogurt.

Tip: For a smoother texture, pulse the chopped peaches in a food processor a few times before cooking.

Peach and Raspberry Crumble Bars

These peach and raspberry crumble bars are the perfect balance of juicy fruit and buttery crumble—ideal for picnics or a sweet afternoon treat.

• 2 cups all-purpose flour
• 1 cup old-fashioned oats
• 1 cup packed light brown sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup (2 sticks) cold unsalted butter, cubed
• 2 cups diced fresh peaches
• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract

1. Preheat oven to 375°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
2. In a large bowl, whisk together 2 cups flour, 1 cup oats, 1 cup brown sugar, 1/2 tsp salt, and 1/2 tsp cinnamon. Cut in 1 cup cold butter with a pastry cutter until the mixture resembles coarse crumbs.
3. Press 2/3 of the crumble mixture firmly into the bottom of the prepared pan. Bake for 12 minutes until lightly golden.
4. Meanwhile, toss 2 cups peaches, 1 cup raspberries, 1/4 cup granulated sugar, 1 tbsp cornstarch, and 1 tsp vanilla in a bowl. Spread evenly over the baked crust.
5. Sprinkle the remaining crumble mixture over the fruit. Bake for 30–35 minutes until the top is golden and the filling bubbles at the edges.
6. Cool completely before lifting out of the pan and slicing into bars.

The contrast between the tender fruit and crispy oat topping makes these bars irresistible—plus, they hold their shape beautifully when packed for on-the-go snacking.

Tip: For easier slicing, chill the bars for 30 minutes before cutting.

Peach Sangria with White Wine

This refreshing peach sangria is summer in a glass—bursting with juicy fruit and crisp white wine, it’s perfect for sipping on the patio.

Ingredients:

• 1 (750ml) bottle dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 1 cup peach nectar
• 1/4 cup orange liqueur (like Cointreau)
• 2 tbsp honey
• 2 ripe peaches, thinly sliced
• 1 orange, thinly sliced
• 1 cup sparkling water, chilled
• Ice, for serving

Instructions:

1. In a large pitcher, combine the white wine, peach nectar, orange liqueur, and 2 tbsp honey. Stir until the honey dissolves.
2. Add the sliced peaches and orange, gently pressing them to release some juices. Refrigerate for at least 2 hours (or up to 4) to let the flavors meld.
3. Just before serving, stir in 1 cup chilled sparkling water. Pour over ice-filled glasses, scooping some fruit into each.

The peach nectar adds a velvety sweetness that balances the wine’s acidity, while the sparkling water keeps it light and bubbly—no syrupy heaviness here!

Tip: For a deeper peach flavor, muddle a few slices in the pitcher before adding the liquid.

Peach Stuffed French Toast

This decadent French toast is like dessert for breakfast, with sweet peach filling oozing from every bite—perfect for lazy weekend brunches.

Ingredients:

• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1 cup diced fresh peaches (about 2 medium)
• 4 thick slices brioche or challah bread (1-inch thick)
• 2 large eggs
• 1/2 cup whole milk
• 1/2 tsp ground cinnamon
• Pinch of salt
• 2 tbsp unsalted butter
• Maple syrup, for serving

Instructions:

1. In a bowl, mix 4 oz cream cheese, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract until smooth. Fold in 1 cup diced peaches.
2. Cut a pocket into each bread slice horizontally, leaving edges intact. Stuff evenly with the peach mixture.
3. Whisk together 2 eggs, 1/2 cup milk, 1/2 tsp cinnamon, and a pinch of salt in a shallow dish.
4. Melt 1 tbsp butter in a skillet over medium heat. Dip each stuffed slice into the egg mixture, letting it soak for 10 seconds per side. Cook for 3–4 minutes per side until golden and crisp. Repeat with remaining 1 tbsp butter and bread.
5. Serve warm with a drizzle of maple syrup.

The creamy peach filling caramelizes slightly as it cooks, creating pockets of jammy fruit in every slice—worth every sticky finger!

Tip: For extra crunch, sprinkle stuffed toast with crushed pecans before flipping.

Peach and Ginger Glazed Salmon

This sweet-and-spicy salmon is a showstopper with minimal effort—just a few pantry staples transform into a glossy, flavor-packed glaze.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on or skinless
• 1/2 cup peach preserves
• 2 tbsp soy sauce
• 1 tbsp freshly grated ginger
• 1 tbsp rice vinegar
• 1 tsp minced garlic
• 1/2 tsp red pepper flakes
• 1 tbsp olive oil
• 1/4 tsp salt
• 1 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small saucepan, whisk together 1/2 cup peach preserves, 2 tbsp soy sauce, 1 tbsp ginger, 1 tbsp rice vinegar, 1 tsp garlic, and 1/2 tsp red pepper flakes. Simmer over medium-low heat for 5 minutes until slightly thickened.
3. Pat salmon dry, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Brush half the glaze onto the fillets.
4. Bake for 12–15 minutes, until salmon flakes easily. Brush with remaining glaze and broil for 1–2 minutes for a caramelized finish.
5. Garnish with 1 tbsp cilantro before serving.

The ginger’s zing and peach’s jammy sweetness create a glaze that’s sticky, glossy, and just bold enough to stand up to rich salmon.

Tip: For extra char, sear the glazed salmon in a hot skillet for 1 minute per side before baking.

Peach Ice Cream with Honey Swirl

This creamy, dreamy peach ice cream gets a touch of floral sweetness from a golden honey swirl—perfect for lazy summer afternoons.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 cups ripe peaches, peeled and diced
• 1/4 cup honey

Instructions:

1. In a blender, puree peaches until smooth. Set aside.
2. In a saucepan over medium heat, combine heavy cream, whole milk, granulated sugar, and salt. Heat until steaming (do not boil), stirring to dissolve sugar, about 5 minutes. Remove from heat and stir in vanilla extract.
3. Whisk peach puree into the cream mixture. Cover and chill in the refrigerator for at least 4 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
5. While churning, warm honey in a microwave for 10–15 seconds until fluid but not hot.
6. Transfer half the churned ice cream to a freezer-safe container. Drizzle with half the honey, then repeat layers. Use a knife to gently swirl.
7. Freeze for 4 hours or until firm.

The honey hardens slightly in the freezer, creating delicate ribbons that melt luxuriously against the peach’s bright fruitiness.

Tip: For extra peach flavor, toss diced peaches with 1 tbsp sugar and let macerate for 30 minutes before blending.

Peach and Brie Grilled Cheese

This sweet-and-savory grilled cheese combines juicy peaches with creamy brie for a sandwich that feels fancy but comes together in minutes.

Ingredients:

• 2 slices sourdough bread
• 1 tbsp unsalted butter, softened
• 2 oz brie cheese, sliced
• 1/4 cup thinly sliced ripe peach (about 1/2 small peach)
• 1 tsp honey
• Pinch of flaky sea salt

Instructions:

1. Spread 1/2 tbsp butter on one side of each bread slice.
2. Heat a skillet over medium-low heat. Place one bread slice butter-side down, then layer with brie and peach slices. Drizzle with 1 tsp honey and a pinch of flaky sea salt.
3. Top with the second bread slice, butter-side up. Cook for 3-4 minutes per side until golden brown and cheese melts, pressing gently with a spatula.

The contrast of gooey brie against caramelized peaches makes this feel like a grown-up grilled cheese with minimal effort.

Tip: For extra crunch, grill the naked sides of the bread in the pan for 30 seconds before assembling.

Peach and Bourbon BBQ Sauce

Sweet peaches and smoky bourbon come together in this irresistible BBQ sauce that’ll upgrade everything from ribs to grilled chicken.

Ingredients:

• 2 cups peeled, diced ripe peaches (about 3 medium)
• 1/2 cup bourbon
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup packed brown sugar
• 2 tbsp molasses
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp kosher salt

Instructions:

1. In a medium saucepan over medium heat, combine peaches, bourbon, ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne (if using), and kosher salt. Stir well.
2. Bring to a simmer, then reduce heat to low. Cook uncovered for 25–30 minutes, stirring occasionally, until peaches are soft and sauce thickens slightly.
3. Remove from heat and let cool slightly. Use an immersion blender (or transfer to a regular blender) to puree until smooth. For a chunkier texture, pulse lightly.

The magic here? The bourbon adds depth without overpowering the peaches, creating a sauce that’s both fruity and complex. Brush it on grilled meats during the last 5 minutes of cooking for caramelized perfection.

Tip: Freeze leftover sauce in ice cube trays for easy single-use portions to jazz up weeknight dinners!

Peach Sorbet with Mint Garnish

This refreshing peach sorbet is like summer in a bowl—naturally sweet, vibrantly fruity, and finished with a bright pop of fresh mint.

Ingredients:

• 4 cups frozen peaches (about 1.5 lbs)
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tbsp freshly squeezed lemon juice
• 1/4 tsp vanilla extract
• Pinch of salt
• Fresh mint leaves, for garnish

Instructions:

1. In a small saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves completely, about 2–3 minutes. Remove from heat and let cool slightly.
2. In a blender, add the frozen peaches, sugar syrup, lemon juice, vanilla extract, and salt. Blend until completely smooth, scraping down the sides as needed.
3. Pour the mixture into a loaf pan or airtight container. Freeze for at least 4 hours, or until firm.
4. To serve, scoop the sorbet into bowls and garnish with fresh mint leaves.

The magic here? No ice cream maker required—just a blender and patience while it sets into a silky, scoopable texture.

Tip: For an extra floral note, stir in 1 tsp of honey or a few torn basil leaves before freezing.

Peach and Almond Tart

This elegant yet easy peach and almond tart is a showstopper with its buttery crust, sweet fruit, and nutty frangipane—perfect for impressing guests or treating yourself.

Ingredients

• 1 sheet store-bought puff pastry, thawed
• 3 ripe peaches, thinly sliced
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1 large egg
• 2 tbsp unsalted butter, softened
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1 tbsp sliced almonds
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Preheat oven to 375°F. Unroll puff pastry onto a parchment-lined baking sheet and prick all over with a fork.
2. In a bowl, mix almond flour, granulated sugar, egg, butter, vanilla extract, and almond extract until smooth. Spread evenly over pastry, leaving a 1-inch border.
3. Arrange peach slices in overlapping rows on top. Fold edges of pastry inward to create a rustic crust. Sprinkle with sliced almonds.
4. Bake for 25–30 minutes until golden and puffed. Cool slightly, then dust with powdered sugar.

The magic here? The frangipane soaks into the peaches as it bakes, creating a luscious, jammy layer beneath that crisp crust.

Tip: For extra shine, brush peach slices with warmed apricot jam right after baking.

Peach and Coconut Chia Pudding

This dreamy chia pudding combines juicy peaches and creamy coconut milk for a tropical breakfast or snack that feels like dessert.

Ingredients:

• 1 1/2 cups canned full-fat coconut milk
• 1/4 cup chia seeds
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 ripe peach, diced (about 3/4 cup)
• 2 tbsp toasted coconut flakes (for topping)

Instructions:

1. In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, vanilla extract, and cinnamon until fully combined.
2. Cover and refrigerate for at least 4 hours (or overnight), stirring once halfway through to prevent clumping.
3. When ready to serve, layer the pudding with diced peaches in glasses or bowls. Top with toasted coconut flakes.

The magic here? The coconut milk makes it luxuriously thick, while the peaches add a fresh burst that cuts through the richness.

Tip: For extra flavor, toss the peaches with a drizzle of honey and a pinch of cinnamon before layering.

Conclusion

With 18 mouthwatering peach recipes, this roundup is your ticket to summer flavor bliss! Whether you’re baking, grilling, or blending, there’s something here for every home cook. Try a few, then let us know which ones you loved—and don’t forget to share your favorites on Pinterest. Happy cooking!