Sweet and Savory Peach Recipes For Summer

Served hot or at room temperature, nothing says summer like a fresh fruit cobbler. When the dish first comes out of the oven, the fruit juice will be a little thin, but it will thicken as the cobbler sets and cools down. Peaches and blackberries come together in this easy to assemble recipe, but feel free to substitute your favorite berries or stone fruits. You can make the crumble topping mix ahead of time and store it in the refrigerator.

Sweet peaches and tart green tomatoes gain depth from a bit of char on the grill. Look for peaches that are still slightly firm so they hold up to the heat.

What's better than peach pie in summer? Peach pie in winter! Try this genius freezing method to get your pie fix anytime.

This big-batch-friendly cocktail celebrates summer’s juiciest stone fruit and most bountiful herb. Peaches contain two key antioxidants—lutein and zeaxanthin—good for eye health. Lemongrass paste (found near the fresh herbs) imparts aromatic, lemony luster.

This summery crunch-tastic slaw is guaranteed to find its way into your recipe rotation for the rest of the season. Using ripe, juicy peaches, it's the perfect sweet-salty side dish for any number of grilled or smoked proteins.

Toasting the farro before boiling it brings out an added layer of rich nuttiness to this hearty grain salad. Complemented by fresh herbs and sweet, juicy peaches and watermelon, this summertime side dish is the ultimate refreshing and nutritious bite you need. Serve it immediately, or let the flavors meld in the refrigerator for a couple hours (or overnight) and enjoy it cold.

Bursting with fresh flavor from minced fresh ginger and lime juice, these boneless chicken thighs are anything but a boring chicken dinner. Served alongside juicy, grilled peaches on a bed of greens with pecans and goat cheese, this hearty poultry dish makes for an easy, go-to summer supper.

Cutting down on the fat doesn’t mean cutting out any flavor with this oven “fried” chicken, featuring a savory spice rub and a sweet, tangy peach barbecue sauce. Cooking your chicken at a high temperature in the oven means you won’t need additional oil in order to get super-crispy skin. Alternatively, you could also do this with an air fryer. With high, dry heat, the chicken crisps and browns with just the fat naturally present in the skin, just as it would if you were to sear it in a pan of hot oil on the stove. The combination of bold ancho chili pepper and paprika spices adds a peppery heat and aids in developing a dark caramel color as the chicken cooks. The sweet peach barbecue sauce starts with ketchup as the base and makes a great match for the chicken as it sweet tanginess cuts dry rub’s the spice. The use of a fresh peach and peach preserves gives the sauce intense peachy flavor and a substantial thickness once all the ingredients are blended together. We call for Mirin here, but if you have trouble finding it, you can use rice wine vinegar instead. The soy sauce provides the perfect kick of salinity, while the Worcestershire sauce adds another layer of acidic and umami flavors. And finally, the brown sugar rounds out the sauce for a well-balanced mix of sweet, savory, bright and bitter

The lightly spicy, fresh peach relish that accompanies these simple grilled chicken thighs adds color and a burst of vibrant flavor to create a wow-worthy summertime dish.

Achieve bold and bright flavors within minutes in this colorful, summery-toned salad. The Old Bay Seasoning delivers a kick of signature spice and a beautiful red hue to cocktail shrimp. Plump and juicy peaches are marinated in olive oil and dill to create a delicately sweet and herbaceous base for the salad. And blue cheese adds a sharp, creamy, and delightfully funky element that partners well with the a caramelized shallots in the vinaigrette. Despite its impressive appearance, this summer salad is simple to assemble, but do so right before you plan to serve it for peak freshness.  

This nutrient-rich twist on coconut cream pie is lusciously smooth and decadent… it’s also vegan, paleo, gluten-fee, and raw. In other words, you’re looking at a tart with a stacked resume. Perfect for a special occasion, especially if you’re looking to clean up your diet a bit, this show-stopping vegan dessert offers rich, toasty flavor and sweet tooth satisfaction—without adding refined sugar. And since there’s no need to crank up the oven to make it, this treat especially ideal for summer. Keep in mind, whipping coconut cream can sometimes be tricky. If you forget to refrigerate your cans overnight or if too much of the liquid gets mixed in, it will most likely separate. But not to worry—mixing in a bit of tapioca flour (arrowroot would also work) can bring the mixture back together in a snap. To save yourself time, go ahead and place your mixing bowl and whisk attachment in the fridge to chill as soon as you are ready to start prepping your tart. 

You can make a flavor swap by substituting the cardamom in the spiced peach filling for 1 teaspoon each of cinnamon and nutmeg.

Fresh summer peaches are turned into a quick salsa that wakes up cumin-spiced chicken breasts. Taste the peaches first, and omit the sugar if the peaches are especially ripe and juicy.

The summer's favorite produce is compiled together to create this vibrant and beautiful salad. The salad is tossed in a sweet and savory honey vinaigrette and topped with feta for a stunning finish.

Sweet peach dressing amps up the summery deliciousness of a simple garden tomato salad.

What could be a more perfect ending to a summertime meal than easy peach cobbler? Savor the flavors of summer with sliced fresh peaches cooking away with butter and spices. The topping can made from pantry ingredients you have on hand and peaches can easily be substituted with any fruit you have depending on the time of year. The tang of the lemon juice paired with the sweetness of the peaches is perfectly balanced with the crisp topping. Want to make dessert even better? A dollop of fresh whipped cream or cold vanilla ice cream truly makes it the perfect way to end a summer night.

This big-batch-friendly cocktail celebrates summer’s juiciest stone fruit and most bountiful herb. Peaches contain two key antioxidants—lutein and zeaxanthin—good for eye health. Lemongrass paste (found near the fresh herbs) imparts aromatic, lemony luster.

Premade pizza crusts are a lifesaver for the busy weeknight cook. Here they provide a filling base for these outside-the-box pizzas. To make your own balsamic glaze, simmer down 1/2 cup balsamic vinegar until thick and syrupy, about 5 minutes.

Served hot or at room temperature, nothing says summer like a fresh fruit cobbler. When the dish first comes out of the oven, the fruit juice will be a little thin, but it will thicken as the cobbler sets and cools down. Peaches and blackberries come together in this easy to assemble recipe, but feel free to substitute your favorite berries or stone fruits. You can make the crumble topping mix ahead of time and store it in the refrigerator.

The flavors of peach and celery meld beautifully in this no-cook side. Pistachios amp up the crunch factor.

Nothing screams "summer!" with more enthusiasm than a peach pie. But as nice as the traditional dish is, it's meant to be enjoyed sitting at the table, hopefully a la mode. Nothing against that, but sometimes you want something a little more portable because you're reading a book poolside or running around the lawn with a huge dog. That's where these easy peach hand pies come in. A flash to whip up, you can bring these easy desserts to the park, to the beach, or on your morning commute. Easy as pie. 

A sweet and savory peach glaze caramelizes on the pork as it cooks to perfection in a grill pan. We cut the tenderloin in half crosswise for easier maneuvering and faster cooking, and we tent the pork with foil to hold in more heat while it's in the pan. You could also use a cast-iron skillet if you don't have a grill pan.

Toffee-glazed pecan pieces add a streusel-like crunch to the tops of these Blackberry-Peach Cobbler Bars.

Bourbon imparts oaky richness to honeyed peaches. Don't be tempted to use a higher-proof whiskey; the flavor will be too "hot."

The summer's favorite produce is compiled together to create this vibrant and beautiful salad. The salad is tossed in a sweet and savory honey vinaigrette and topped with feta for a stunning finish.

Fresh summer peaches turn sticky and sweet when baked in the bottom of a Bundt pan with butter and brown sugar. After you place the peach slices in the ridges of the pan, gently spoon the cake batter over the fruit, then smooth the top with an offset spatula.

This stunning upside-down cake is the perfect, easy dessert to showcase your bounty of summer fruit. The cake is tender and moist, with just enough of a delightful toothy texture from the incorporation of cornmeal into the batter. You’ll want to use juicy, ripe blueberries and peaches for best results; however, you could use frozen fruit in a pinch—just be sure to thaw and dry throughly. A few more tips to ensure upside-down cake success: Finish incorporating the ingredients by hand, this will prevent over-mixing your way to a tough cake. Also, aim to arrange the fruit as tightly as you can in the cake pan; fruit shrinks as it cooks and you don’t want too much unadorned cake poking through. Finally, if you want to skip the cornmeal, simply swap it 1:1 with all-purpose flour (for a total of 1 1/3 cups). 

The next time you need a dessert for a crowd--backyard barbecue, picnic, block party--think slab pie. You'll need to roll the dough out so that it's very thin; to make this easier, you can roll it out on parchment paper and place the whole thing, including the paper, in the pan.

More crumb cake-like and not syrupy like a crisp or crumble, a buckle is still all about the fruit. These homey, streusel-topped cakes are usually baked one of two ways. The cake batter can be spread on the bottom of the pan with the fruit spooned on top, or the fruit is stirred directly into the batter. We created a third method where half of the fruit is folded into the batter, which is then poured into the pan, and then the remaining fruit is arranged on top of the batter. As the cake bakes, the batter puffs up, then collapses, or “buckles,” around jammy pockets of fruit. Often made with blueberries, buckles became popular in the 1960s after a recipe appeared in Elsie Masterton’s 1959 Blueberry Hill Cookbook.

Pair the crowd-pleasing appeal of peach cobbler with the convenience factor of a boxed cake mix and you have this ridiculously easy dump cake. Requiring only five ingredients, this is the perfect recipe for when you need to whip up dessert in a hurry. We love the combination of peaches and almonds, but you could easily swap the sliced almonds called for with your favorite nut (pecan halves would be excellent) or eliminate the nuts altogether. Either way, one thing’s for certain—this peach cobbler dump cake will be a hit for any occasion. 

Homemade peach ice cream is the perfect cool, refreshing treat to beat the summertime heat, and we think we have the best peach ice cream recipe of them all. Make this delicious peaches-and-cream dessert while fresh peaches are in season.

This salad is crunchy, sweet, salty, bright, and refreshing—in other words, it’s perfect for summer. Peak-of-freshness peaches are the way to go here: If they’re still ripe, but a little firm, that’s perfect. Bonus points if you get them at a roadside stand. If you can find fennel with intact fronds, get that rather than fennel with the tops cut off—the fronds help make the salad feel special. Serve with flaky white fish and a nice glass of white wine or rosé. 

This salad is crunchy, sweet, salty, bright, and refreshing—in other words, it’s perfect for summer. Peak-of-freshness peaches are the way to go here: If they’re still ripe, but a little firm, that’s perfect. Bonus points if you get them at a roadside stand. If you can find fennel with intact fronds, get that rather than fennel with the tops cut off—the fronds help make the salad feel special. Serve with flaky white fish and a nice glass of white wine or rosé. 

Our easy peach sangria combines two of the sweetest parts of summer: fresh peaches and rosé. Seasonal fruit is the star of this cool summer sipper, but the booze makes it just a bit more fun.

This BBQ sauce is nice and peachy, but ginger and mustard bring it back to classic barbecue flavors. Savory-sweet ketchup adds some depth to the sauce, and the black pepper is pronounced, but does not overwhelm the fresh peach. Using ripe peaches is important for this recipe, and depending on the sweetness and juiciness of your peaches, you may want to adjust consistency in the blender with a little water. It's the perfect finishing touch slathered on chicken legs or pork tenderloin—just make sure to brush the peach BBQ sauce on towards the end of cooking as its sugary nature makes it prone to burning if exposed to heat for too long. 

Tamarind paste is commonly used in savory applications (like this Tamarind Chipotle Barbecue Sauce), but provides an incredible warm depth of flavor in this rave-worthy peach cobbler. The tart paste, which is made from the dark, sticky, and sour fruit of the tamarind tree, is a popular ingredient in Asian and Middle Eastern cuisine, and can be found at supermarkets like Whole Foods or online.