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Peach Cobbler

This buttery peach cobbler hits! You can use fresh or canned peaches, which makes this easy peach cobbler recipe a crowd and wallet-pleaser!

The post Peach Cobbler appeared first on Budget Bytes.

This buttery old-fashioned peach cobbler hits! Juicy summer peaches and a crispy cake-like topping will always be a crowd-pleaser, which is why this homemade peach cobbler recipe is perfect for any occasion, from a simple weeknight dessert to the star of the potluck. Plus, you can make it with fresh, canned, or frozen peaches, so it’s an easy recipe that’s also easy on your wallet! (It comes in at under a dollar a serving! Woot!!)

Overhead shot of peach cobbler with a scoop taken out in a glass pie plate.

What Is Peach Cobbler

Peach Cobbler is often credited as a dessert created in the American South, but it’s actually Native American in origin. This dish of sweet, juicy summer peaches baked with a simple buttery batter is so easy to make and so yummy it’s almost criminal. Be warned: it smells so good that your loved ones will beg to devour it straight from the oven. Let it rest a few minutes before you dig in because it’s LAVA HOT. I speak from experience.

Ingredients For Peach Cobbler

You might want to double this recipe for Peach Cobbler because it will go fast, and you might have some feelings about that. I recently had two teenagers destroy the whole thing before I finished my first serving, and I was inundated with waves of deep resentment. Here’s what you’ll need to make Peach Cobbler:

  • Peaches– are the star of the show here. You can use fresh, canned, or frozen. You don’t have to peel your peaches if you don’t want to. It’s a textural thing for me. If using canned, get them in their own juices, and don’t discard the juices. If they are canned in syrup, again, keep the juices, but omit the brown sugar in the recipe. If using frozen, let them thaw before mixing with the other ingredients.
  • Sugar – helps sweeten the batter and the filling and deepens the color of the crust. You’ll use brown and granulated, though if you only have one type, use what you have. This recipe is very forgiving.
  • Spices – cinnamon pairs beautifully with peaches, adding a gentle dimension to the flavor profile. I also use a touch of ground ginger and nutmeg to create a deeper flavor, but if your peaches are super tasty, feel free to skip them both.
  • Lemon Juice– adds a much-needed acidity to the sweet filling and helps thicken the peach juices. You can use fresh or bottled.
  • Cornstarch– helps thicken the peach juices while keeping them clear and glossy. If you don’t have cornstarch, thicken the filling with 2 teaspoons of all-purpose flour. FYI, it might get a little cloudy.
  • All Purpose Flour– creates the batter for the cobbler. We have not tested this recipe with gluten-free flour and can’t give any specific guidance, though I bet it would be tasty with almond flour.
  • Baking Powder – leavens and aerates the batter. If you don’t have baking powder, use 1/2 teaspoon of baking soda and add a tablespoon of lemon juice to the cup of milk called for in this recipe.
  • Almonds – pair incredibly with peaches and add texture to the cobbler. While I use sliced, feel free to use chopped. You can substitute the almonds with pecans or walnuts. Skip the almonds if you have a nut allergy or if they’re not as budget-friendly as you’d like.
  • Milk and Butter– create the batter. The fat in the milk keeps the crumb velvety, so use whole or add a tablespoon more butter if you’re using 2% milk. If you want to keep things vegan, use plant-based butter and milk.
  • Vanilla – scents the batter but can also be skipped if you don’t have any on hand.
Overhead shot of a scoop of peach cobbler in a white bowl topped with a scoop of vanilla ice cream.

What To Serve WitH Peach Cobbler

Warm Peach Cobbler pairs perfectly with our easy recipe for No-Churn Strawberry Ice Cream or double down on that peach flavor and make our amazing No-Churn Balsamic Peach Ice Cream. You can also drizzle it with our Easy Caramel Sauce or a few tablespoons of silky Blueberry Sauce. I love it topped with our Homemade Whipped Cream and Small Batch Crunchy Candied Walnuts.

How To Store Peach Cobbler

Peach cobbler is good for up to three days. Since it contains dairy, you’ll want to refrigerate it after it cools in an air-tight container. If you have leftovers, try to enjoy them within a day, as the flavors and textures dull quickly. You can also freeze peach cobbler. Cool it before storing it in an air-tight container with parchment paper on the surface. It will keep for up to 3 months.

How To Reheat Peach Cobbler

It’s best to reheat peach cobbler in a 350°F oven until steaming. If reheating from frozen, it’s fine to put the cobbler in the oven straight from the freezer. While you can reheat peach cobbler leftovers in a microwave, the texture of the cobbler will change. If you choose to go the microwave route, heat it in 30-second increments until steaming.

Side shot of peach cobbler with a scoop taken out in a glass pie plate.
Overhead shot of peach cobbler with a scoop taken out in a glass pie plate.
Print

Peach Cobbler

This buttery peach cobbler hits! You can use fresh or canned peaches, which makes this easy peach cobbler recipe a crowd and wallet-pleaser!
Course Dessert
Cuisine Southern
Total Cost ($7.15 recipe / $0.89 serving)
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 443kcal

Ingredients

Filling

  • 6 peaches*, peeled and cut into 3/4 inch slices $2.76
  • 1/2 cup brown sugar $0.22
  • 1/4 tsp salt $0.02
  • 1/8 tsp ground ginger $0.02
  • 1 tsp cornstarch $0.04
  • 1 tsp lemon juice $0.03

Batter

  • 8 Tbsp salted butter, melted $1.02
  • 1 1/2 cups flour $0.21
  • 1 cup sugar $0.40
  • 1/2 cup sliced toasted almonds $1.27
  • 1 1/2 tsp baking powder $0.09
  • 1/4 tsp cinnamon $0.02
  • 1 pinch nutmeg $0.01
  • 1/4 tsp salt $0.02
  • 1 cup milk $0.30
  • 1 tsp vanilla extract $0.72

Instructions

  • Set a rack in the middle of the oven and preheat it to 350°F. In a large bowl, mix the sliced peaches, brown sugar, salt, and ground ginger. Let the peaches sit for five minutes to absorb the sugar and spices and release their juices.
  • Set a large skillet over medium heat and add the peaches and their juices. Cook down the juices for about 5 minutes. Mix the cornstarch with the lemon juice to create a slurry, then add it to the peaches and stir well. Turn the heat to mid-high and bring to a boil.
  • When the juices have thickened to the point that they stay separated when you run a spoon through them (about 5 minutes), take the pan off the heat.
  • Add the melted butter to the pie dish and add the cooked peaches and their juices to the dish.
  • In a large bowl, mix the flour, sugar, sliced toasted almonds, baking powder, cinnamon, nutmeg, and salt.
  • Stir in the milk and vanilla and mix lightly, just until a batter forms. Pour the batter on top of the peaches.
  • Bake until the cobbler is golden brown, about 35 minutes. Cool before serving and enjoy!!

See how we calculate recipe costs here.

Notes

*You do not have to peel the peaches if you don’t want to. If using canned peaches, use two 15-ounce cans of peaches in their own juices. Do not drain the juices. If using frozen sliced peaches, use 2 pounds, but thaw them before mixing them with the brown sugar.

Nutrition

Serving: 1serving | Calories: 443kcal | Carbohydrates: 71g | Protein: 6g | Fat: 16g | Sodium: 346mg | Fiber: 3g

How to Make Peach Cobbler – Step by Step Photos

Overhead shot of peaches and brown sugar with other filling ingredients in a white bowl.

Set a rack in the middle of the oven and preheat it to 350°F. In a large bowl, mix the 6 sliced peaches, 1/2 cup brown sugar, 1/4 teaspoon salt, and 1/8 teaspoon ground ginger. Let the peaches sit for five minutes to absorb the sugar and spices and release their juices.

Overhead shot of of cornstarch slurry being added to peaches in a silver pan.

Set a large skillet over medium heat and add the peaches and their juices. Cook down the juices for about 5 minutes. Mix 1 teaspoon of cornstarch with 1 tablespoon of lemon juice to create a slurry, then add it to the peaches and mix in well. Turn the heat to mid-high and bring to a boil.

Overhead shot of of peaches being cooked in a silver pan to thicken their juices.

When the juices have thickened to the point that they stay separated when you run a spoon through them (about 5 minutes), take the pan off the heat.

Overhead shot of cooked peaches being added to butter.

Add 8 tablespoons of melted butter to the pie dish and add the cooked peaches and their juices to the dish.

Overhead shot of wet ingredients being mixed into dry ingredients.

In a large bowl, mix the 1 1/2 cups flour, 1 cup sugar, 1/2 cup sliced toasted almonds, 1 1/2 teaspoons baking powder, 1/4 teaspoon cinnamon, 1 pinch nutmeg, and 1/4 teaspoons salt. Stir in 1 cup milk and 1 teaspoon vanilla and mix lightly, just until a batter forms.

Overhead shot of raw peach cobbler in a glass pie plate.

Pour the batter on top of the peaches. The butter will rise to the top. I prefer a buttery, crispy topping, so I don’t stir the batter into the peaches. If you’d like to have some of the peaches popping through the topping, mix it lightly into the peaches.

Overhead shot of baked peach cobbler in a glass pie plate.

Bake until the cobbler is golden brown, about 35 minutes. Let it cool for a few minutes before serving and collecting ALL OF THE COMPLIMENTS. For the most amazing experience, top it with ice cream or whipped cream!

Overhead shot of a scoop of peach cobbler in a white bowl topped with a scoop of vanilla ice cream.

More Easy Peach Recipes

The post Peach Cobbler appeared first on Budget Bytes.


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Peaches and Cream Popsicles

If you are looking for a refreshing and creamy summer treat, you will love these peaches and cream popsicles. Instead of high-fat whipping cream, this recipe uses a light milk pudding, which perfectly complements the natural sweetness of the ripe peach…

If you are looking for a refreshing and creamy summer treat, you will love these peaches and cream popsicles. Instead of high-fat whipping cream, this recipe uses a light milk pudding, which perfectly complements the natural sweetness of the ripe peaches and makes the ice pop more creamy and less icy. Looking for more cold,...

Read More

The post Peaches and Cream Popsicles appeared first on My Pure Plants.


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Homemade Fresh Fruit Freeze Pops

These summery fresh fruit freeze pops are made with pectin for a less icy, more pleasing mouthfeel; they’re essentially a quick freezer jam in popsicle form! The beauty of this recipe is its unique consistency, but also its versatility—I’ve used strawberries, blueberries, and peaches here, but you can use pretty much any fruit you want […]

The post Homemade Fresh Fruit Freeze Pops first appeared on Love and Olive Oil.

These summery fresh fruit freeze pops are made with pectin for a less icy, more pleasing mouthfeel; they’re essentially a quick freezer jam in popsicle form!

The beauty of this recipe is its unique consistency, but also its versatility—I’ve used strawberries, blueberries, and peaches here, but you can use pretty much any fruit you want (the sky is the limit!)

Three jars with different flavors of Freezer Jam Ice Pops: Peach, Strawberry, and Blueberry

The freezer provides ample opportunities to preserve seasonal fruit for later, and these freezer jam pops do exactly that in a way that’s both fun to eat and as tasty as (or tastier than!) biting into a juicy ripe peach or strawberry or blueberry or any fruit, really.

Whether you call them freeze pops, otter pops, flavor ice, icy poles, freezies (hiya, Canada pals!) or Zooper Doopers (hello Aussie mates!) one thing is for sure: these refreshing summer treats are sure to beat the heat.

While fresh fruit popsicle recipes abound, this recipe has a uniquely pleasing texture that comes from a (not so) secret ingredient: pectin. The pectin makes the pops smoother, less icy, and softer to bite. With just a little bit of sugar plus a lemon juice and citric acid to make the flavors even brighter, you have yourself one perfect summer treat.

(more…)

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Peach Tomato Bruschetta

Bruschetta is a classic appetizer and I love the traditional tomato version, but I also LOVE adding sweet juicy peaches during the summer months. The peach and tomato combo is summer perfection. I love this appetizer (or snack) because it’s so ea…

Bruschetta is a classic appetizer and I love the traditional tomato version, but I also LOVE adding sweet juicy peaches during the summer months. The peach and tomato combo is summer perfection. I love this appetizer (or snack) because it’s so easy to make and is always a crowd pleaser. Top toasted baguette slices with…

Peach Baked Oatmeal

Crispy and caramelized on the outside and velvety on the inside, this easy breakfast dish will become a morning favorite.

The post Peach Baked Oatmeal appeared first on Budget Bytes.

I know this recipe for buttery Peach Baked Oatmeal is awesome because everyone in the studio got quiet when they were eating it, a rare moment with our lively group! Crispy and caramelized on the outside and velvety on the inside, this easy breakfast dish will become a morning favorite. Did I mention this baked oatmeal comes in at a little over a dollar per serving?? You’ve got to make this recipe!

Overhead shot of Peach Baked Oatmeal in a white baking dish.

What is Baked Oatmeal?

Baked oatmeal is exactly what it sounds like. It’s oats mixed with a liquid, a binder (like eggs), a sweetener, a fat (like butter), and other ingredients to add flavor and texture, like fruit, nuts, and spices. The oatmeal absorbs all of the flavors that were mixed into it so it blossoms when you taste it. My recipe is less custardy than our website’s other baked oatmeal recipes. It has more of a bite, like pasta. That’s because I use less liquid, so the oats retain their shape and get these crispy golden edges… OMG, I have to stop writing about it cause I’m going to end up in my kitchen making baked oatmeal at 10 o’clock at night like a crazy person. Just trust. It’s fantastic.

Ingredients For Baked Oatmeal

The best thing about baked oatmeal is that it’s endlessly customizable. You can use any fruit, nuts, or spices you like. This is what you’ll need to make my favorite combination:

  • Oatmeal– Skip the instant oats which turn to mush in a heartbeat and stick to old-fashioned, which will give you a better texture. While you can bake steel-cut oats, the liquid-to-oats ratio is different, and I haven’t tested that, so I can’t give you any direction.
  • Peaches– Canned in their own juices is my go-to, as I use the juices in the recipe. If using fresh or frozen, you’ll need to add a cup of water to the mix. You can substitute peaches with apples, pears, or bananas, also adding a cup of water to the mix.
  • Butter– because you can’t get those crispy edges without it and those crispy edges are EVERYTHING. Substitute with vegan butter if you’re dairy-free.
  • Cream– helps create a velvety texture. You can use whole milk as well, though I’d add an additional tablespoon of butter. Use coconut cream if you want to skip the dairy. Just make sure it’s full fat. You need it.
  • Eggs– will help bind the oatmeal. If you want to skip the eggs you can try using 2 ripe bananas as a binder.
  • Brown Sugar– mixes with the butter to develop deep caramel notes. You can substitute it with your preferred sweetener.
  • Cinnamon and Vanilla– season and scent the oatmeal. They also pair exquisitely with peaches and help elevate the fruit’s flavors.
Overhead shot of a portion of Peach Baked Oatmeal being lifted out of a white baking dish.

Tips For The Best Baked Oatmeal

  1. Use old-fashioned oats instead of quick oats. Old-fashioned oats will give your baked oatmeal a chewier texture.
  2. Don’t overmix the batter. Overmixing will make your baked oatmeal tough. Fold the ingredients in and mix until they are barely combined.
  3. Bake the oatmeal until it’s cooked through. Underbaked oatmeal will be mushy. You want the oatmeal to have a slight bite.

Baked Oatmeal Toppings

If you’re looking to add a little extra oomph to your Peach Baked Oatmeal, it pairs beautifully with our Homemade Whipped Cream. You can also top it with Strawberry Syrup, Blueberry Sauce, or our Lemon Curd. Or you can go wild and use all four! ( Editor’s Note: I know it seems like too much sugar, Beth- but think of how amazing it would be to start your day with such decadence! Don’t fight it. )

Storing and Reheating Leftovers

Cool leftovers completely before storing them so the oatmeal doesn’t get soggy. Store baked oatmeal in an airtight container. It will keep in the refrigerator for up to three days and in the freezer for three months. To reheat, microwave it for a few minutes until steaming.

Overhead shot of Peach Baked Oatmeal in a white bowl with cream in it.
Overhead shot of Peach Baked Oatmeal in a white baking dish.
Print

Peach Baked Oatmeal

Crispy and caramelized on the outside and velvety on the inside, this easy and budget-friendly breakfast dish will become a morning favorite.
Course Breakfast
Cuisine American
Total Cost ($6.30 recipe / $1.05 serving)
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 508kcal

Ingredients

  • 2 15oz. cans sliced peaches in their juices $3.18
  • 1/2 cup brown sugar, divided $0.24
  • 8 Tbsp salted butter, divided $1.12
  • 1/2 tsp vanilla, divided $0.25
  • 1/2 tsp cinnamon, divided $0.05
  • 1 pinch salt $0.01
  • 3 cups oats (old-fashioned or rolled) $0.54
  • 1/2 cup heavy cream $0.69
  • 2 large eggs, beaten $0.22

Instructions

  • Set an oven rack in the middle of your oven and preheat it to 375°F. Drain the cans of peaches, reserving the juices. Add the drained peaches to a 13×9 inch baking dish, reserving six slices for garnish. Add 1/4cup brown sugar to the peaches. Dice 4 tablespoons of butter and sprinkle over the peaches. Finish with 1/4 teaspoon of vanilla. Mix thoroughly.
  • Add the old-fashioned or rolled oats to a large bowl. Add 1/4teaspoon cinnamon and the remaining 1/4cup brown sugar and mix well.
  • Mix 1 cup of peach juices with the cream and the remaining 1/4 teaspoon of vanilla. Add the beaten eggs and mix. Add the wet mixture to the oatmeal and stir just until incorporated.
  • Dollop the oats over the peaches. Dice the remaining 4 tablespoons of butter and sprinkle over the top. Garnish with peach slices.
  • Bake until it is golden brown and crispy, about 45 minutes. Cool for 15 minutes. Enjoy as is or serve with a little cream!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 508kcal | Carbohydrates: 61g | Protein: 9g | Fat: 27g | Sodium: 179mg | Fiber: 6g
Overhead shot of Peach Baked Oatmeal in a white bowl with cream in it with a spoon lifting a portion out of it.

How to Make Peach baked Oatmeal – Step by Step Photos

Set a rack in the middle of your oven and preheat it to 375°F. Drain the 2 (15oz) cans of peaches, reserving the juices. Add the drained peaches to a 13 x 9 baking dish, reserving six slices for garnish. Add 1/4 cup brown sugar to the peaches. Dice 1/2 stick of butter and sprinkle it over the peaches. Finish with 1/4 teaspoon of vanilla.

Add 3 cups of old-fashioned or rolled oats to a large bowl. Add 1/4 teaspoon cinnamon and the remaining 1/4 cup brown sugar and mix well.

Mix 1 cup of peach juice with the 1/2 cup of heavy cream and the remaining 1/4 teaspoon of vanilla. Add the 2 beaten eggs and mix. Add the wet mixture to the oatmeal and stir just until incorporated.

Overhead shot of raw Peach Baked Oatmeal in a white baking dish.

Dollop the oats over the peaches. Dice the remaining 4 tablespoons of butter and sprinkle over the top. Garnish with peach slices.

Overhead shot of Peach Baked Oatmeal in a white baking dish.

Bake until it is golden brown and crispy, about 45 minutes. Cool for 15 minutes before serving! (If you can wait for that long. I’ve yet to accomplish this feat. But I don’t mind eating peach-flavored lava. You do you.) I like to serve it with a little cream in a bowl that I refill over and over and over again. Enjoy!

Side shot of Peach Baked Oatmeal in a white bowl with cream being poured into it.

More Baked Oatmeal Recipes

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No-Bake Vegan Cheesecake Cups (5 Minutes!)

Cheesecake can feel like an undertaking, but not anymore! These 5-minute, no-bake vegan cheesecake cups solve your cheesecake challenges – all of the flavor, none of the waiting!
Layered with crushed granola, a creamy cashew cheesecake filling, and fre…

No-Bake Vegan Cheesecake Cups (5 Minutes!)

Cheesecake can feel like an undertaking, but not anymore! These 5-minute, no-bake vegan cheesecake cups solve your cheesecake challenges – all of the flavor, none of the waiting!

Layered with crushed granola, a creamy cashew cheesecake filling, and fresh berries, these parfaits are not only adorable, but perfectly sweet and oh-so delicious! Swap in your favorite seasonal fruit to enjoy this naturally sweetened dessert year round! Just 7 ingredients and 1 blender required.

No-Bake Vegan Cheesecake Cups (5 Minutes!) from Minimalist Baker →


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Skillet Peach and Mango Cobbler

Skillet Peach and Mango Cobbler
Skillet cobblers are go-to recipes for me during the summer, when I don’t always want to run my oven for an extended period of time but I still want a delicious dessert. Even I don’t want to be in a hot kitchen baking during a heatwave! As the name suggests, the whole cobbler …

The post Skillet Peach and Mango Cobbler appeared first on Baking Bites.

Skillet Peach and Mango Cobbler
Skillet cobblers are go-to recipes for me during the summer, when I don’t always want to run my oven for an extended period of time but I still want a delicious dessert. Even I don’t want to be in a hot kitchen baking during a heatwave! As the name suggests, the whole cobbler is made in a skillet on the stovetop. This Skillet Peach and Mango Cobbler is a great combination of rich peach and tropical mango, topped with a crisp topping that has both almonds and shredded coconut.

To make the skillet cobbler, you first combine the ingredients for the topping. The mixture comes together like a streusel and is then cooked in a large skillet, instead of being baked in the oven. You will need to keep an eye on the topping while it cooks, buttery mixture can go from toasted to burned if left unattended, but it only takes a couple of minutes for it to toast up in a hot pan. The mixture includes flour, rolled oats, almond flour (aka almond meal) and brown sugar, almond with some butter to bind everything together. I added untoasted shredded coconut at the end for its sweetness and chewy texture.

The filling is made by cooking peaches and mangos with sugar, as well as a bit of cornstarch to bind up the juices of the fresh fruit. Try to cut the fruit into evenly sized pieces so that everything takes the same amount of time to cook. The size of your fruits may vary (I’ve seen some pretty big peaches out there!), so just keep that in mind while you’re prepping your ingredients.

If you’re making this when fresh peaches or mango are out of season, this dish can also be made with frozen fruit. While fresh fruit is going to give you the best texture because the fruit tends to be a bit firmer after cooking, frozen fruit still makes a delicious cobbler. You can use frozen sliced peaches and sliced/cubed mango to make the dessert. The instructions are the same, you just might have a bit of extra liquid in the filling because frozen fruit tends to give off a bit more moisture than fresh. Frozen fruit will allow you to make this dessert all year round!

Skillet Peach and Mango Cobbler
Streusel
2/3 cup all purpose flour
1/2 cup rolled oats
1/4 tsp almond flour
1/3 cup brown sugar
1/4 tsp salt
1/4 cup butter, melted
1/3 cup shredded coconut

Filling
16 oz ripe peaches (approx 3 large)
16 oz ripe mango (approx 2-3 large)
1/2 cup sugar
1 1/2 tbsp cornstarch
1/8 tsp salt

In a medium bowl, whisk together flour, oats, almond meal, brown sugar and salt. Pour in melted butter and stir with a fork until mixture resembles wet sand.
Preheat a 10-inch skillet over medium heat. Add streusel mixture to skillet and cook, stirring regularly, until golden brown – about 5-8 minutes. Mixture will brown rapidly towards the end of the cooking time, so stir more frequently and remove from heat immediately to prevent it from burning if it turns dark brown. Transfer mixture to a tray to cool. When cool, stir in shredded coconut.

Peel peaches and remove pits, then cut each into 8-10 wedges. If peaches are very larger, cut the wedges in half cross-wise to make smaller pieces. Peel mangoes and cut fruit into chunks approximately the same size as the peach slices.
In a large bowl, combine fruit with sugar, cornstarch and salt, then fold with a spatula to combine.
Using the same skillet you used for the streusel, cook fruit mixture over medium heat, stirring regularly, until the fruit releases its juices and mixture begins to thicken, 7-10 minutes.
Divide fruit into individual serving bowls and generously top with streusel. Add a scoop of vanilla ice cream, if desired.

Serves 4-6

The post Skillet Peach and Mango Cobbler appeared first on Baking Bites.


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Peach Compote

This sweet peach compote is ideal for serving over ice cream, yogurt, oatmeal, pancakes, and more! Whip up a batch…

A Couple Cooks – Recipes worth repeating.

This sweet peach compote is ideal for serving over ice cream, yogurt, oatmeal, pancakes, and more! Whip up a batch with overripe fruit.

Peach compote

Got a few ripe peaches on the counter? Try this sweet and tasty Peach Compote! A compote is one of the best ways to use fruit that’s almost overripe, like peaches, berries, apples or pears. Cook the fruit with a little sugar and it reduces down into a glossy, fruity sauce that’s perfect for ice cream, oatmeal, pancakes, and more. Flavored with a bit of cinnamon and vanilla, it’s heaven in every bite. We served this over melty vanilla ice cream and we couldn’t stop sneaking spoonfuls.

Ingredients for peach compote

A compote is a fruit sauce where fruits are cooked with water, sugar, and seasonings until thickened. You can serve compote as a dessert, or use it as a sauce for breakfast items like yogurt, oatmeal and waffles. This peach compote has a short ingredient list and comes together in just 10 minutes! Here’s what you’ll need:

  • Ripe peaches
  • Sugar
  • Lemon juice
  • Vanilla
  • Cinnamon and salt
Peach compote

Use fresh or frozen peaches…or peaches past their prime

A compote is a great way to use fruit that’s little past its prime. Because you’ll be cooking them down, it’s great for peaches that are just past perfectly ripe (but of course, not moldy!). It’s a great way to cut down on food waste when you have some fruit that’s ready to go bad. In our case, we had a load of peaches from peach picking that we had to use up: a compote was just the thing!

But if you’re simply craving peach compote, you can use regular ripe peaches or even frozen peaches. You may have to use a little more sugar if you use frozen peaches. Taste it once it’s done and stir in a bit more sugar as needed.

How to make peach compote (basic steps)

Peach compote is quick and simple to make: you’ll need about 5 minutes to prep the ingredients and 5 minutes to cook them. If you’re ready to get started, jump to the recipe below. Otherwise, here are the basic steps that outline the process:

  • Heat the peaches, sugar and seasonings over medium heat in a saucepan.
  • Cook about 5 minutes, breaking the peaches down with a potato masher. If you want a thicker sauce, you can also dissolve 1 teaspoon cornstarch in 1 tablespoon water and add that to the sauce. But we find it’s thick enough as is!
Peach compote

Ways to serve peach compote

There are so many ways to serve peach compote! Here are a few ideas that work as a dessert or for breakfast or brunch:

How do you plan to serve this peach compote? It’s endlessly versatile. Let us know in the comments below!

More peach recipes

Got more ripe peaches on hand? Here are some great peach recipes and peach desserts to use them:

This peach compote recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Peach compote

Easy Peach Compote


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup

Description

This sweet peach compote is ideal for serving over ice cream, yogurt, oatmeal, pancakes, and more! Whip up a batch with overripe fruit.


Ingredients

  • 2 cups chopped ripe peaches (1 pound or 2 medium large peaches)
  • ¼ cup sugar (or maple syrup)
  • ½ tablespoon fresh lemon juice
  • 2 tablespoons water
  • 1 pinch kosher salt
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon

Instructions

  1. Chop the peaches, leaving the skin on. 
  2. Bring the peaches, sugar, lemon juice, water, and salt to a low boil in a saucepan, and mash lightly with a potato masher until broken down into irregular chunks. Cook at a low boil for 4 to 5 minutes until reduced and saucy. (If it starts to become dry, you can add a splash more water.) 
  3. Remove from the heat. Stir in the vanilla and cinnamon. Taste and add additional sugar if desired. The sauce will thicken more as it cools. 
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Sauce
  • Diet: Vegan

Keywords: Peach compote

A Couple Cooks - Recipes worth repeating.

Peach Galette

Every summer I look forward to peach season so I can make Peach Cobbler, Peach Scones, Peach Burrata Salad, Peach Butter, and this Peach Galette. A galette is a rustic, free-form tart made with a single crust of pastry. Galette dough is …

Every summer I look forward to peach season so I can make Peach Cobbler, Peach Scones, Peach Burrata Salad, Peach Butter, and this Peach Galette. A galette is a rustic, free-form tart made with a single crust of pastry. Galette dough is similar to pie dough, but it is easier to make and very forgiving. You can fill…

Peach Crumble

This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit…

A Couple Cooks – Recipes worth repeating.

This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.

Peach Crumble

Here’s a nostalgic dessert that’s easy to whip up and full of bold flavor: this Peach Crumble recipe! Imagine: a layer of juicy, tender peaches seasoned with vanilla and lemon juice. It’s topped with a golden crumble layer spiced with cinnamon and ginger that’s got just the right amount of crispness and irregular crumble pieces. Top with a dollop of vanilla ice cream and it’s an incredible treat. It’s become a favorite in our family rotation of summer desserts!

Ingredients in this peach crumble recipe

What’s the difference between a crumble and a crisp? Technically speaking, a crisp has oats or nuts in the topping, whereas a crumble has just butter, flour and sugar. However, the lines have blurred in modern definitions so you’ll now see a lot of crumble recipes with oats. We already have this delicious Peach Crisp recipe, so we wanted to try out a true “peach crumble” here. Here’s what you’ll need:

  • Ripe peaches (or canned unsweetened peaches in the off season)
  • Granulated sugar and brown sugar
  • Cornstarch
  • Vanilla extract
  • Lemon juice
  • Unsalted butter
  • All purpose flour
  • Cinnamon
  • Ground ginger
  • Baking powder
  • Salt
Peach Crumble

How to ripen peaches

It’s important to have ripe peaches for any peach dessert recipe to make sure the dessert comes out sweet enough. Do not attempt this peach crumble recipe with anything but beautifully ripe peaches! Give your peaches a gentle squeeze: it should be slightly soft to the touch. If the peaches feel firm, you’ll need a few days. Here’s how to ripen peaches:

  • Place the peaches in a paper bag.
  • Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
  • Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.

Or, use canned peaches in the off season

We prefer this peach crumble recipe with fresh, ripe peaches. But if it’s the off season and you’re dying for a peach crumble, canned peaches work too! Just make sure that the can says unsweetened peaches or “no sugar added” somewhere on the label. Use sweetened peaches and this will come out much too sweet.

Peach crumble recipe

Peel the peaches with the boiling water method

If you don’t mind cooked peach skin in your desserts, you can skip this step. But we think it technically makes a better peach cobbler because the texture of the fruit is smoother. To peel peaches, don’t whip out a vegetable peeler! Simply place them in boiling water for 45 seconds, then move them to ice water for about 1 minute. Use a sharp knife to pierce the skin, then use your fingers to pull it off in sheets. It’s so simple!

Serving this peach crumble

When it comes to peach desserts, here’s the thing: most of them taste better with vanilla ice cream. This isn’t always the case with other fruit desserts, but the combination of peaches plus sweet cream is to die for. Of course, you can use other things too! Here are a few ideas for how to serve peach crumble:

Peach crumble recipe

Leftover storage info

Want to save this peach crumble? This dessert saves well at room temperature, refrigerated or frozen.

  • It can stand for 1 day loosely covered at room temperature. This helps to maintain the crumble texture.
  • Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.
  • Freeze up to 3 months. Freeze for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisped.

More peach desserts

Love a great peach dessert? Here are a few more recipes you’ll love:

This peach crumble recipe is…

Vegetarian. For vegan, use vegan butter.

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Peach Crumble

Easy Peach Crumble


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8

Description

This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.


Ingredients

  • 5 cups sliced ripe peaches (2 pounds; about 6 medium or 2 16-ounce cans unsweetened peaches*)
  • 1 cup granulated sugar, divided
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup all purpose flour
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 7 tablespoons unsalted butter, melted (or vegan butter)
  • Vanilla ice cream, to serve

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Peel the peaches (or skip if desired): Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot so that the water fully covers them and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled.
  3. Make the filling: Slice the peaches. In a medium bowl, mix them with ½ cup of the granulated sugar and the cornstarch, vanilla extract, and lemon juice. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  4. Make the topping: In a medium bowl, mix together the remaining ½ cup sugar and the flour, cinnamon, ginger, baking powder and kosher salt with a fork. Pour in the melted butter while mixing with the fork until all the butter integrates and a crumbly mixture forms. Use your fingers to sprinkle the crumbles evenly over the peach filling.
  5. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 1 hour, then serve. You can leave it out on the counter for up to 1 day, with a loose cover of foil or a towel to allow for air flow. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

This peach crumble is best with fresh peaches, but in the offseason you can use canned unsweetened peaches (no sugar added). 

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Peach crumble, peach crumble recipe

A Couple Cooks - Recipes worth repeating.