Category: peaches

How to Make Peach Sauce (Easy Homemade Recipe!)

When it comes to capturing the essence of summer in a jar, nothing quite compares to a Homemade Peach Sauce. And, this recipe is all about maximizing the fresh fruity sweetness of ripe, sun-kissed peaches to create a versatile sauce that can elevate any dish. Sugar brings out the peach’s natural sweetness, a combination of…

The post How to Make Peach Sauce (Easy Homemade Recipe!) appeared first on A Well Seasoned Kitchen.

When it comes to capturing the essence of summer in a jar, nothing quite compares to a Homemade Peach Sauce. And, this recipe is all about maximizing the fresh fruity sweetness of ripe, sun-kissed peaches to create a versatile sauce that can elevate any dish. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity. The resulting delicious sauce is the perfect accompaniment to both sweet and savory dishes!

Glass jar holding Peach Sauce, with a bowl of peaches and flowers in the background

Peachy Perfection: A Colorado Summer Staple

Every summer, Coloradans eagerly anticipate the arrival of Palisade peaches. These tender, flavor-packed, and juicy peaches are a true testament to Colorado’s agricultural prowess. While they start appearing in grocery stores and farmers’ markets as early as late June, I prefer to wait until late July or August for the peak of the season. By the end of August, my kitchen is overflowing with the fragrant bounty of these delectable peaches!

The Quest for the Perfect Fresh Peach Sauce Recipe

Last summer during peach season, I embarked on a mission to create a homemade peach sauce that would be the perfect topping for my Aunt Dee-Dee’s legendary cheesecake. The goal was to develop a sauce that wasn’t overly complicated or sweet and allowed the natural flavor of the peaches to shine through. After experimenting with various ingredients and methods, I’ve finally arrived at a peach sauce that I’m confident is worthy of sharing.

Why This Recipe Works:

  • Simplicity. This recipe requires minimal effort and only a handful of basic ingredients.
  • Fresh, deep peach flavor. The peaches take center stage, while the other ingredients enhance their natural sweetness and complexity. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity (see next bullet!). 
  • Unique twist. The addition of peach-infused (or plain) white balsamic vinegar adds a surprising depth of flavor that elevates the overall taste.
  • Versatility. The sauce can complement both sweet and savory dishes. In addition to Aunt-Dee Dee’s Cheesecake, you can drizzle it over French toast, pancakes or waffles for a heavenly breakfast, or serve it alongside grilled meats for a mouthwatering twist. I also like to stir it into plain yogurt for a delicious snack!
Close up of a glass jar holding Peach Sauce

Delicious Peach Sauce Recipe Ingredients

To create this divine homemade peach sauce, you’ll need just a few ingredients (quantities and other details are provided in the recipe card below):

  • Fresh ripe, yellow peaches – the key to a truly exceptional peach sauce lies in using fresh, ripe, in-season peaches. I buy my peaches hard, then let them ripen on the kitchen counter until fragrant and soft to the touch. I find this approach results in sweet peaches that are full of flavor and not bruised.
  • Granulated sugar – sugar balances the fruit’s acidity, intensifies its sweetness, and creates a more balanced and flavorful sauce
  • Navel orange – orange juice contributes a sweeter, citrusy flavor that complements the natural sweetness of the peaches. Also including zest creates a more layered and complex flavor profile.
  • Lemon – lemon juice adds a bright, tart tanginess that balances the peach’s sweetness. Lemon zest provides brightness and depth to the sauce.
  • Coarse kosher or sea salt – amps up the flavor even more!
  • Cornstarch – a small amount of cornstarch thickens the sauce slightly.
  • An optional (but recommended) ingredient is Peach White Balsamic Vinegar. Its acidity enhances all the other flavors in the sauce, along with a bit of sweetness that prevents the sauce from becoming too tangy. You can substitute plain white balsamic vinegar if you can’t find peach-infused.
overhead view of the ingredients in Peach Sauce
(Not pictured: optional Peach White Balsamic Vinegar)

How to Make Peach Sauce 

Making delicious homemade peach sauce is a straightforward process that yields amazing results. Here’s all you have to do:

  1. Prep the peaches.
    Cut an X on the bottom of each peach, then, one at a time, drop them in boiling water for 45-60 seconds. Cool to the touch, then pull off skins. Cut in half, twist halves to pull apart, then slice and chop into small pieces (around 1/4 to 1/2-inch). Chopped peaches in a saucepan, showing how large to chop the peaches
  2. Cook sauce.
    In a large saucepan, stir together peaches, sugar, water, orange zest, lemon zest, orange juice, and lemon juice. Bring to a boil, reduce heat, and simmer for 35 minutes, stirring occasionally. Peach sauce cooking, showing what simmer should look like
  3. Add salt and cornstarch.
    Stir in salt and cornstarch mixed with water; cook just until it thickens, around 3 to 4 minutes.
  4. Add vinegar, cool, and refrigerate.
    Remove from the heat and stir in vinegar. Cool to room temperature, transfer to an airtight container, and place in the refrigerator for at least 2 hours.
Close up of a glass jar holding Peach Sauce, with a bowl of peaches and a peach, orange, and lemon in the background

Variations and Substitutions

While the basic peach sauce recipe is delicious as is, there are ways in which you can modify it to suit your tastes and/or dietary restrictions. Here are a few ideas:

  • After adding the vinegar, stir in 1/3 cup chopped toasted chopped nuts – almonds, pecans, walnuts, or pistachios
  • Stir in a splash of brandy, bourbon, or dark rum in place of the vinegar.
  • Use brown sugar instead of granulated sugar, for a darker color and more complex flavor profile.
  • Add ground cinnamon (around 1/2 teaspoon) when cooking the peaches.
  • Add 1/4 teaspoon vanilla or almond extract when cooking the peaches.
  • Add 1/2 to 1 teaspoon chopped jalapeno peppers when cooking the peaches (this version works best with cooked meats).

Serving Suggestions for Homemade Peach Sauce

There are seemingly endless ways to use this amazing sauce! Here are a few suggestions:

  • Breakfast options – spoon over French toast, our Blueberry Buttermilk Pancakes, or waffles. Alternatively, stir into plain or vanilla yogurt and top with berries and granola.
  • Dinner options – Serve alongside grilled or roasted pork, chicken or fish.
  • Dessert options – Spoon over Aunt Dee Dee’s Cheesecake, our Mini Lemon Cakes, vanilla ice cream, pound cake slices, or shortcake. You could also make a yogurt parfait, layering yogurt, peach sauce, and granola in a wine glass.

Storing Peach Sauce

Once the peach sauce has cooled, transfer it to an airtight container and store it in the refrigerator. It will last for 5 days. Can also be frozen for up to 3 months.

Closer view of a glass jar holding Peach Sauce, with a bowl of peaches and flowers in the background

Frequently Asked Questions about Peach Sauce

Do I need to peel the fresh peaches?

While you don’t necessarily need to peel the peaches, I prefer the smoother texture of the sauce without the peel included.

Can I use frozen peaches to make peach sauce?

Yes, you can use frozen peaches to make peach sauce. Simply thaw the peaches before using them, and proceed with the recipe as directed. The frozen peaches may result in a slightly thinner sauce, so you may need to add a bit more cornstarch.

Can I use canned peaches instead of fresh?

Yes, you can use canned peaches to make peach sauce, though the flavor and texture may not be as vibrant as with fresh peaches. Make sure to drain them well before using.

Can I use white peaches in peach sauce?

You can, but the resulting sauce will be paler in color and slightly sweeter with a milder flavor.

Can I use peach sauce as a substitute for other fruit sauces?

Absolutely! Peach sauce can be used as a substitute for apricot, mango, strawberry, blueberry, or even cranberry sauce. 

Other Divine Recipes Featuring Peaches

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Closer view of a glass jar holding Peach Sauce, with a bowl of peaches and flowers in the background

How to Make Peach Sauce (Easy Homemade Recipe!)

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When it comes to capturing the essence of summer in a jar, nothing quite compares to a Homemade Peach Sauce. And, this recipe is all about maximizing the fresh fruity sweetness of ripe, sun-kissed peaches to create a versatile sauce that can elevate any dish. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity. The resulting delicious sauce is the perfect accompaniment to both sweet and savory dishes!

  • Prep Time: 10 minutes
  • Cooling Time: 120 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 2 1/2 cups
  • Diet: Gluten Free

Ingredients

  • 1 1/2 pounds fresh ripe peaches (around 4 large), peeled, pitted and chopped
  • 1 cup granulated sugar, or more to taste
  • 1/3 cup water
  • Zest and juice from 1 large navel orange
  • Zest and juice from 1 large lemon
  • Pinch or 2 of kosher salt
  • 1 1/2 teaspoons cornstarch mixed with 1 1/2 teaspoons water (looks like milk)
  • 1 teaspoon Peach White Balsamic Vinegar – can substitute plain white balsamic vinegar (or omit)

Instructions

  1. In a large saucepan, stir together peaches, sugar, water, orange zest, lemon zest, orange juice, and lemon juice. Bring to a boil, reduce heat, and simmer for 35 minutes.
  2. Stir in salt and cornstarch mixture; cook just until it thickens, around 3 to 4 minutes.
  3. Remove from the heat and stir in vinegar. Cool to room temperature, transfer to an airtight container, and place in the refrigerator for at least 2 hours.
  4. Serve at room temperature.

Notes

Make ahead: Sauce will last up to 5 days in the refrigerator. It can also be frozen for up to 2 months.

Serving suggestions: Serve spooned over grilled or roasted pork, chicken, fish, Aunt Dee-Dee’s Cheesecake, Lemon Mini Cakes, ice cream, shortcake, pound cake, French toast, waffles, or Blueberry Buttermilk Pancakes. Can also be stirred into plain or vanilla yogurt (I prefer Greek).

  • Author: Lee Clayton Roper
  • Category: Sauces
  • Method: Stovetop
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post How to Make Peach Sauce (Easy Homemade Recipe!) appeared first on A Well Seasoned Kitchen.

Grilled Pineapple Salad

If you have never had a grilled pineapple salad recipe, you are in for a treat. The ease of an air fryer to grill up pineapple and peaches smothered in a light lime dressing packed with flavor is perfect to accompany a classic chicken sandwich this sum…

If you have never had a grilled pineapple salad recipe, you are in for a treat. The ease of an air fryer to grill up pineapple and peaches smothered in a light lime dressing packed with flavor is perfect to accompany a classic chicken sandwich this summer. Easy to make without firing up the grill, the air fryer...

The post Grilled Pineapple Salad appeared first on Salty Side Dish.

Peaches and Cream Oatmeal

This easy peaches and cream oatmeal is a cozy, comforting breakfast that tastes like pie! It’s one of our favorite…

This easy peaches and cream oatmeal is a cozy, comforting breakfast that tastes like pie! It’s one of our favorite easy breakfast ideas, made with fresh or frozen peaches, maple, vanilla, and cinnamon. Peach oatmeal for the win!

Peaches and Cream Oatmeal

Why we love this recipe

After one bite of this oatmeal, Alex whispered to me, “Don’t tell your mom, but this is just as good as peach pie and way easier!” Yes, this peach oatmeal really does taste like fresh peach pie (though personally I do feel like Mom’s pie has a tiny leg up).

If you’re looking for a low-effort way to each peaches this season, this is it! It turns this sweet stone fruit into a cozy and filling breakfast, mixed with some maple syrup, cinnamon and vanilla extract. Sprinkle with some crunchy pecans and each bite is a pop of sweet tart fruit! Our family is obsessed with oatmeal and needless to say, peaches and cream oatmeal was a huge winner over here (I couldn’t stop sneaking bites.)

Ingredients notes for peaches and cream oatmeal

All you need is a handful of pantry ingredients plus peaches to make this peaches and cream oatmeal come to life. We love it with fresh, in-season peaches, but you can make it in the off season too. Here are our tips and substitutions:

  • Old Fashioned rolled oats: Avoid instant oats or quick-cooking oats: the texture is much better with Old Fashioned oats.
  • Fresh peaches: The flavor of fresh peaches is best, but you can substitute either frozen or canned. See the notes below!
  • Maple syrup: Our sweetener of choice is pure maple syrup, but you can substitute honey, agave nectar, or even brown sugar or granulated sugar.
  • Vanilla extract and cinnamon: These two flavorings add nuance to the flavor and make it taste like pie. We highly recommend using both, but you can use just one in a pinch.
  • Heavy cream: Heavy cream adds a creamy richness. You can also use half and half or whole milk. For vegan, use non-dairy creamer or full fat coconut milk.
Peaches

Tips for substituting frozen or canned peaches

Peaches and cream oatmeal is best with fresh peaches, but you can substitute canned or frozen peaches, too!

  • Defrost frozen peaches until they are soft enough to dice, then add to the oatmeal along with their liquid; add more maple syrup if desired (frozen peaches can have a tart flavor).
  • If using canned peaches, adjust the maple syrup accordingly if the canned peaches have added sugar.

Peach oatmeal topping ideas

We like this peaches and cream oatmeal with a sprinkle of chopped pecans, but there are lots of other ideas that would taste great! Here are a few fun ideas:

Peach oatmeal with bowl and spoon.

Storing leftovers

Peaches and cream oatmeal stores up to 5 days refrigerated. Reheat on the stovetop or in the microwave, and make sure to garnish again with fresh peaches and maple syrup.

Dietary notes

This peach oatmeal recipe is vegetarian and gluten-free. For vegan, use non-dairy creamer or full fat coconut milk.

More breakfast ideas

A few more easy breakfast ideas we love? Try more oatmeal recipes like strawberry oatmeal, blueberry oatmeal, or apple cinnamon oatmeal, go for banana baked oatmeal or banana oatmeal pancakes, or make sunny side up eggs, over medium eggs, or over hard eggs.

Frequently asked questions

Can I use steel-cut oats instead of rolled oats?

No, steel cut oats require a different cooking time. Go to Steel Cut Oats.

What kind of peaches are best for oatmeal?

Both fresh and frozen peaches work well in oatmeal. If using fresh peaches, choose ripe but firm ones for the best flavor and texture. Frozen peaches should be thawed until they are soft enough to dice; they are often more tart than fresh peaches so you may need to add more sugar. If using canned peaches, drain them well before adding them to the oatmeal.

What are some other ways to serve peach oatmeal?

Besides the classic bowl of oatmeal, here are some other ways to enjoy peach oatmeal flavors:

Overnight oats: Combine oats, milk, and peaches in a jar and refrigerate overnight for a quick and easy breakfast. Use the ingredient ratios in this Overnight Oats recipe.

Baked oatmeal: Bake the oatmeal in a casserole dish for a warm and comforting breakfast bake. Use the ingredient ratios in this Baked Oatmeal recipe.

Smoothie bowl: Blend the oatmeal with milk, peaches, and other ingredients for a refreshing and filling smoothie bowl.

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Peaches and Cream Oatmeal

Peaches and Cream Oatmeal

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  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Total Time: 7 minutes
  • Yield: 2
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Description

This easy peaches and cream oatmeal is a cozy, comforting breakfast that tastes like pie! It’s one of our favorite easy breakfast ideas, made with fresh or frozen peaches, maple, vanilla, and cinnamon. Peach oatmeal for the win!

Ingredients

  • 1 cup Old Fashioned rolled oats (not quick cooking or instant)
  • 2 cups water
  • 1 cup diced fresh peaches (about 1 large peach; see notes)
  • 2 to 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon kosher salt
  • 2 tablespoons heavy cream (or non-dairy creamer or full fat coconut milk, for vegan)
  • For topping: maple syrup and sliced or diced fresh peaches, chopped pecans or almonds

Instructions

  1. In a saucepan, add the oats, water, peaches, maple syrup, vanilla extract, cinnamon, and salt, stirring. Bring to a simmer and cook for 5 to 7 minutes until thickened and the oats are tender.
  2. Remove from the heat and stir in the cream. Taste and if desired, use more maple syrup (up to 1 tablespoon), keeping in mind you’ll also top with maple syrup for sweetness.
  3. To serve, top with a drizzle of maple syrup, chopped pecans, sliced or diced peaches and a small drizzle of cream (this is required and what brings out the peach flavor). Leftovers store refrigerated for up 5 days. Reheat on the stovetop or in the microwave, and make sure to garnish again with fresh peaches and maple syrup.

Notes

*If desired, you can substitute canned or frozen peaches. Defrost frozen peaches until they are soft enough to dice, then add to the oatmeal along with their liquid; add more maple syrup if desired (frozen peaches can have a tart flavor). Adjust the maple syrup accordingly if the canned peaches have added sugar.

Our sweetener of choice is pure maple syrup, but you can substitute honey, agave nectar, or even brown sugar or granulated sugar.

These two flavorings add nuance to the flavor and make it taste like pie. We highly recommend using both, but you can use just one in a pinch.

You can substitute half and half or whole milk for the heavy cream.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegetarian

Peach Burrata Salad

This peach burrata salad is one of the simplest, best ways to use this seasonal fruit! Juicy ripe peaches, creamy…

This peach burrata salad is one of the simplest, best ways to use this seasonal fruit! Juicy ripe peaches, creamy rich cheese, fresh basil, and a drizzle of olive oil and vinegar make each bite a masterpiece. This one is a must-make summer recipe!

Peach Burrata Salad

Why we love this recipe

Peach season is glorious, and what better way to enjoy it than a peach burrata salad? Eating sweet, ripe juicy peaches with creamy, rich burrata cheese is one of life’s great pleasures. Top it with fresh basil, olive oil, and balsamic, and each bite will make you melt.

As two cookbook authors, this is at the top of our summer must-makes. It is absolutely heavenly and so simple to put together—it’s not even really a recipe, more of a combination of stellar ingredients. The candied pepitas are a fun addition inspired by a salad we had at a restaurant; you can substitute purchased roasted salted pepitas or simply omit. Either way, anyone who tastes a bite of this one will rave.

Ingredient notes for peach burrata salad

Peach burrata salad is all about celebrating ripe, beautiful peaches: the perfect summer salad recipe idea. Here are a few notes about the ingredients in this “recipe” (which is really more of an idea):

  • Ripe peaches: Use only ripe, juicy in-season peaches. You may want to taste a slice before making (we’ve had some mealy peaches that feel ripe but don’t taste sweet).
  • Burrata cheese: Burrata is an Italian fresh mozzarella cheese filled with cream and cheese shreds. When you cut into the ball, the creamy cheese comes spilling out: perfect for topping salads, pasta, and pizza.
  • Fresh basil: Using fresh basil makes this similar to a peach caprese salad, but with burrata cheese. You can also top with other herbs like fresh thyme, chives, or tarragon.
  • Olive oil: A drizzle of olive oil adds richness and flavor.
  • Balsamic vinegar or balsamic reduction: A little drizzle of balsamic vinegar works, but can taste strong so don’t add too much. We like purchased balsamic reduction since it’s thicker and sweeter, or you can make your own balsamic reduction.
  • Flaky salt: We like topping with flaky salt because it makes pops of salty flavor. Our favorite is smoked flaky salt, which infuses another flavor component.
  • Pepitas: These are optional, but add a nice crunchy element. Roasted salted pepitas are easy to find at the store. You can also make candied pepitas: see below! You could also try any type of chopped nut.
Peaches

Tips for ripening peaches

Peaches can be a touchy fruit, and you want the very best ripe peaches for this peach burrata salad. To check ripeness, give the peach a gentle squeeze. It should be slightly soft to the touch. If it feels firm, it will need a few days to ripen. 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.

To make candied pepitas

We recently had candied pepitas in a salad a restaurant, and loved the pop of crunchy, salty sweet flavor. This peach burrata salad is great with them, though you can use any sort of crunchy topper or omit. If you’d like to try them, here’s what we did:

  • Place ½ cup raw pepitas in skillet over medium heat for 5 to 6 minutes until they start to pop and brown (you can also use roasted salted; skip this step and omit the salt in the next step). Remove into a bowl.
  • Place ¼ cup brown sugar and ½ tablespoon water into the same skillet and stir until it melts. Add the pepitas and ¼ teaspoon salt and stir for 1 to 2 minutes until coated and sticky. Remove to parchment paper in a single layer. Allow to cool until dry, about 1 hour.
Peach Burrata Salad on plate.

More recipes with burrata

There are so many great ways to use burrata cheese. We love it best in burrata pasta with tomato sauce, or on a gooey burrata pizza. Of course, it’s classic in a burrata salad with peppery arugula. Here are all of our favorite burrata recipes to browse!

Dietary notes

This peach burrata salad is vegetarian and gluten-free.

Frequently asked questions

What is burrata cheese, and where can I find it?

Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft, creamy center and a delicate mozzarella shell. You can typically find it in the specialty cheese section of most grocery stores or at Italian markets.

What kind of peaches are best for this salad?

Look for peaches that are fragrant, slightly soft to the touch, and have a deep golden color. You can use either yellow or white peaches, depending on your preference.

What other ingredients can I add to this salad?

This salad is incredibly versatile! You can add a variety of fresh herbs like basil, mint, or tarragon, or try adding some chopped nuts like pistachios, almonds, or walnuts for a bit of crunch. Grilled corn and prosciutto are also delicious additions.

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Peach Burrata Salad

Peach Burrata Salad

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 to 4 servings
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Ingredients

  • 2 to 3 large ripe peaches
  • 1 handful cherry tomatoes, sliced
  • 1 to 2 balls burrata cheese (use 2 balls for 4 servings)
  • 1 handful basil leaves
  • Olive oil 
  • Balsamic vinegar or balsamic reduction
  • Flaky sea salt (smoked, if desired)
  • 1 handful pepitas, roasted or candied (optional; see Notes)

Instructions

  1. Slice the peaches. (Use up to 3 peaches for 4 servings; you can eye-ball the quantities based on the size of the fruit.)
  2. On a platter or separate plates, place the peach slices. Break the burrata into chunks with your hands and place it over the top (using 1 ball for 2 servings or 2 balls for 4 servings).
  3. Top with a few sliced cherry tomatoes, basil leaves, a drizzle of olive oil, a tiny drizzle of balsamic vinegar or balsamic reduction, and a sprinkle of flaky sea salt. If desired, top with roasted salted or candied pepitas.

Notes

Roasted salted pepitas are easy to find at the store. If all you can find is raw pepitas, place them in a skillet over medium heat for 5 to 6 minutes until they start to pop and brown. Remove into a bowl.

Or make candied pepitas: Place ½ cup raw pepitas in skillet over medium heat for 5 to 6 minutes until they start to pop and brown (you can also use roasted salted; skip this step and omit the salt in the next step). Remove into a bowl. Place ¼ cup brown sugar and ½ tablespoon water into the same skillet and stir until it melts. Add the pepitas and ¼ teaspoon salt and stir for 1 to 2 minutes until coated and sticky. Remove to parchment paper in a single layer. Allow to cool until dry, about 1 hour.

  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Baked Peaches

Three oven Baked Peaches fresh out of the oven with streusel, a scoop of vanilla ice cream, and caramel sauce.Delicious Baked Peaches with a streusel topping, homemade caramel sauce, and a scoop of vanilla ice cream. It’s a quick dessert you can enjoy all Summer long with fresh peaches. If you’re looking for more Summer desserts, I recommend Ice Cream Sandwiches, Flourless Chocolate Cake, Berry Cake, or Banana Pudding. How to make Baked Peaches:…

Three oven Baked Peaches fresh out of the oven with streusel, a scoop of vanilla ice cream, and caramel sauce.

Delicious Baked Peaches with a streusel topping, homemade caramel sauce, and a scoop of vanilla ice cream. It’s a quick dessert you can enjoy all Summer long with fresh peaches.

If you’re looking for more Summer desserts, I recommend Ice Cream Sandwiches, Flourless Chocolate Cake, Berry Cake, or Banana Pudding.

Three oven Baked Peaches fresh out of the oven with streusel, a scoop of vanilla ice cream, and caramel sauce.

Nothing like Baked Peaches on a lazy summer day.

These Baked Peaches are what Summer dreams are made of! They’re one of my favorite healthier desserts, with a fresh peach topped with streusel, a scoop of vanilla ice cream, and drizzled with homemade caramel. Be sure to buy freestone peaches, so that pesky pit comes out easily!

How to make Baked Peaches:

Make Crumb Topping: In a small bowl add flour, oats, brown sugar, cinnamon and butter. Cut in butter with a pastry blender or fork into small pieces.

Two images showing how to make streusel by combining the ingredients, then cutting in the butter.

Bake: Peel peaches if you’d like, then slice in half and remove pit. Place peaches face-up in baking pan and sprinkle a big spoonful of crumb topping in the center. Bake for about 12-15 minutes or until crumb topping is golden brown. 

Two images showing simple baked peaches in a baking dish before and after the streusel is added.

Serve: Top warm peaches with a scoop of ice cream and drizzle of caramel sauce, if desired. 

Two images of baked peaches with crumble topping freshly baked, then when they are being served with vanilla ice cream and caramel sauce.

Recipe Tips:

  • The Peaches: I recommend freestone peaches instead of clingstone since the pit comes out easily when sliced in half. When you choose your peaches, look for some that are nicely colored red and yellow and smell sweet and peachy and has a slight give when you gently press on them. If so, they are ripe.

Make Ahead Instructions:

The crumb topping can be made a couple days ahead of time and stored covered in the fridge. The peaches can also be peeled and the caramel sauce can be made ahead of time and kept in the fridge separately. Assemble and bake just before serving.

More Peach Recipes:

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Three oven Baked Peaches fresh out of the oven with streusel, a scoop of vanilla ice cream, and caramel sauce.
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Baked Peaches

Juicy Baked Peaches with oat crumble and vanilla ice cream makes the perfect healthier summer dessert.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 95kcal
Author Lauren Allen
Cost $5

Ingredients

Instructions

  • Preheat oven to 375 degrees F.
  • Oat Crumble Topping: In a small bowl mix flour, oats, brown sugar, cinnamon and butter. Add butter and cut in with a pastry blender or fork into very small pieces.
  • Prep Peaches: Peel peaches, or keep the skin on. Slice in half and remove the pit. Place the peaches face-up in a small baking pan. 
  • Assemble: Add a big spoonful of crumb topping to the center of each peach. 
  • Bake for about 12-15 minutes or until crumb topping is golden brown. 
  • Serve with a scoop of ice cream and/or a drizzle of caramel sauce, if desired.

Video

Notes

Make Ahead Instructions: Make the crumb topping up to several days ahead of time. Homemade caramel sauce can be made weeks ahead, stored in the fridge. 
Peaches: try to buy freestone peaches, not clingstone, so the pit can be easily removed. Choose ripe peaches that have a slight give when you gently press on them. 

Nutrition

Calories: 95kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 34mg | Potassium: 149mg | Fiber: 1g | Sugar: 10g | Vitamin A: 360IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 0.4mg

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I originally shared this post August 2016. Updated October 2020 and July 2024.

Chicken Thighs with Peaches

The sweet and savory combination of chicken thighs with peaches makes an over-the-top delicious one pan meal! This easy dinner…

The sweet and savory combination of chicken thighs with peaches makes an over-the-top delicious one pan meal! This easy dinner idea pairs rich, savory chicken with the juicy sweetness of peaches and sprinkle of fresh herbs for a bright, aromatic touch. This one is a family favorite!

Chicken Thighs with Peaches

Why we love this recipe

Our favorite meals are the ones with simple and unusual flavor combinations, and here’s one that’s a perfect summer dinner idea: chicken thighs with peaches! This one pan meal is beautiful and beyond delicious, pairing the rich and succulent flavor of chicken thighs with juicy peaches and fresh summer herbs. Alex created this recipe and “Wow wow wow” is all we could say as we shoveled bites out of the pan!

This meal comes together in about 30 minutes, and it’s as simple as browning the chicken thighs, then adding peach slices and cooking with balsamic, brown sugar, and herbs until the chicken is golden and the peaches are tender and their juices make a delicious pan sauce. Serve it with rice and a summer salad for a laid-back patio meal!

Ingredient notes for chicken thighs with peaches

This recipe comes together simply in about 30 minutes! Here are a few notes for the ingredients:

  • Boneless, skinless chicken thighs: Chicken thighs are famously more flavorful than chicken breasts because of their higher fat content. We suggest boneless thighs here because they cook faster. You can substitute bone-in thighs, just cook them longer in the final step (see the notes below).
  • Peaches: Use only ripe, sweet peaches for this recipe! The flavor won’t come out if the peaches are sub-par.
  • Balsamic vinegar, butter, and brown sugar: These are the keys to bringing out that sweet and savory combination of flavors. If your peaches are very sweet, you can omit the brown sugar.
  • Herbs: We like using a combination of basil and thyme. Any savory herb works well here, like tarragon, oregano, parsley, or rosemary. 
Peaches

How to ripen peaches

To check ripeness of a peach, give it a gentle squeeze. It should be slightly soft to the touch. If it feels firm, it will need a few days to ripen. 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.

Substitutes for peaches

We like this recipe best with fresh peaches. But canned peaches work too! You can use either “no sugar added” or sweetened peaches (if desired, you can consider omitting the brown sugar if they are sweetened).

Other options are frozen fresh peaches or frozen peaches, though we find that store-bought frozen peaches don’t have great flavor (we like them in a peach smoothie, though!).

Chicken Thighs with Peaches

What to serve with chicken thighs with peaches

This one pan dinner makes a simple meal, served with rice or a salad! Here are a few ideas for what to serve with chicken thighs with peaches:

More peach recipes

When it’s the season, it’s an excuse to make all the peach recipes! Try our peach crumble, peach crisp, peach galette, or my mom’s famous fresh peach pie. Or try a peach salad, peach ice cream, or peach cocktails.

Dietary notes

This chicken thighs with peaches recipe is gluten-free. For dairy-free, use olive oil or vegan butter.

Frequently asked questions

Can I use frozen peaches?

Yes, but the flavor won’t be as good. We suggest using canned peaches as a substitute.

What other herbs can I use besides thyme and basil?

Rosemary, oregano, or tarragon would also complement the flavors of this dish.

Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can cook the chicken and peaches ahead of time and reheat them gently before serving.

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Chicken Thighs with Peaches

Chicken Thighs with Peaches

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4
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Description

The sweet and savory combination of chicken thighs with peaches makes an over-the-top delicious one pan meal! This easy dinner idea pairs rich, savory chicken with the juicy sweetness of peaches and sprinkle of fresh herbs for a bright, aromatic touch. This one is a family favorite!

Ingredients

  • 8 boneless, skinless chicken thighs (about 2 pounds, see Notes)
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons salted butter
  • 2 ripe peaches, sliced (see Notes)
  • 1 teaspoon brown sugar (or omit for very ripe peaches)
  • 1 handful fresh basil and thyme, chopped plus more for garnish (or other fresh herbs; see Notes)

Instructions

  1. Remove any excess fat on the chicken thighs and place them on a cutting board. Stir together the salt, garlic powder, onion powder, and oregano. Sprinkle the seasoning mix on all sides of the chicken thighs.
  2. Add the olive oil to a large skillet and heat over medium-high heat. Place the chicken thighs smooth side down and cook until golden brown, about 6 to 8 minutes. Remove to a plate.
  3. Reduce the heat to medium and add the balsamic vinegar and butter to the pan. Scrape the pan to pick up flavor bits, then add the peaches in a single layer and sauté for 1 to 2 minutes, until slightly softened. 
  4. Stir the brown sugar and herbs into the peaches, and return the chicken thighs with their juices to the pan. Cook for another 6 to 7 minutes until peaches are tender and chicken internal temperature is measured at least 165°F on a food thermometer. Remove from heat and rest 5 minutes before serving for maximum juiciness. Store leftovers up to 3 days refrigerated. 

Notes

You can substitute bone-in chicken thighs, but you’ll need to add a few minutes to the cook time in Step 4: cook until the chicken internal temperature is 165°F when measured at the thickest point. 

Use only the ripest peaches. See Notes above on how to ripen peaches. If the peaches are very ripe and sweet, you can omit the brown sugar if desired. Canned peaches work as a substitute. 

Any savory herb works well here, like tarragon, oregano, parsley, or rosemary. 

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Chicken
  • Diet: Gluten Free

Mini Fruit Tarts

With a crisp tart shell, vanilla filling, and fresh fruit topping, these mini fruit tarts are as delicious as they…

The post Mini Fruit Tarts appeared first on My Baking Addiction.

With a crisp tart shell, vanilla filling, and fresh fruit topping, these mini fruit tarts are as delicious as they are beautiful.

Close up of 3 mini fruit tarts at the top of a tiered dessert plate.

Long-time MBA readers know how much I love mini desserts. I have made all kinds of mini cheesecakes, mini bundt cakes, and even mini cinnamon rolls over the years. 

These mini fruit tarts are my newest mini dessert love affair. With the buttery tart shell, luscious vanilla pudding, and bright, fresh fruit, they are a whole lot of goodness in a single bite (or two).

Since I made these during the summer I was able to use a whole variety of my favorite fruits, but I can’t wait to try a berry version, a tropical fruit version, and even a citrusy version during the winter months.

It’s like having multiple recipes all in one! 

(more…)

The post Mini Fruit Tarts appeared first on My Baking Addiction.

Peach Galette

This peach galette recipe is spectacular! It stars juicy ripe peaches and browned butter filling encased in a flaky pastry…

This peach galette recipe is spectacular! It stars juicy ripe peaches and browned butter filling encased in a flaky pastry crust. It’s gotten loads of rave reviews from readers!

Peach Galette

Why we love this recipe

Here’s our ultimate summer treat: a peach galette! Imagine, a filling of tender fruit flavored with brown sugar, nutty browned butter and a hint of cinnamon and vanilla. It’s all encased in a flaky, buttery pastry crust.

A galette is a rustic tart: the perfect easy alternative to a pie. This one was a huge hit in our house and with our readers. We had dozens of recipe testers try this one out before sharing it with you. The overall opinion? Fantastic.

Readers on Instagram volunteered in droves to test this recipe! Here’s what a few of them had to say:

  • “This peach galette is very good, simple to make, and looks impressive!” -Natalia
  • “This galette was delicious. The recipe was very simple to follow. Hubby thought it was perfect!” -Mary
  • “I don’t typically like to bake, but this recipe was very easy to follow and the dough came together beautifully!” -Vonda
  • “Overall, really easy: a simple recipe that wasn’t too sugary and really focused on the crust and the peach flavor!” -Bart

Ingredients for a peach galette

A galette is a rustic French tart: a round pie made without a pie plate using a folded pastry crust. This peach galette is visually stunning: perfect for impressing at a dinner party or just enjoying on the patio on a summer evening. In fact, we’ve almost sworn off pies altogether: galettes are so much easier and even more fun! The most important ingredient to get ahold of for this one? Ripe peaches. Here’s what you’ll need:

  • Ripe fresh peaches: don’t compromise on ripeness! See the notes below. We don’t recommend using frozen here, though unsweetened canned peaches could work as a substitute. You can make this dessert with unpeeled peaches as we did, or peel the peaches using the boiling water method.
  • Brown sugar, granulated sugar, and turbinado sugar
  • Vanilla extract
  • Cornstarch
  • Cinnamon
  • Butter
  • Flour
  • Salt
  • Baking powder
  • Egg
Peach Galette Recipe

Tips on how to ripen peaches

Ripe peaches are key to this peach galette and any peach recipe! You might buy them rock hard, or so juicy they’re almost bruising. Gently squeeze the peaches to see if the flesh feels soft: if so, they are ripe. If there is any firmness, you’ll need to ripen them. Here are a few notes on ripening peaches and the sweetness of this recipe:

  • Here’s how to ripen peaches: If the peaches are almost ripe, simply place them on the counter for 1 day. If they are hard, place the peaches in a paper bag. Add a banana or apple inside, which emits ethylene gas and helps the peaches ripen faster. Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches.
  • Taste test the peaches: Taste test a peach when you’re ready to make the recipe. If it doesn’t taste tender and sweet, it’s not ready.

Vary the sugar to taste

Feel like your peaches aren’t quite there but you’re making the galette for an occasion? You can add a bit more sugar to compensate. Or if you like sweet desserts, you can use a little more sugar than specified.

This peach galette is perfect with ripe peaches and 6 tablespoons sugar. But if your peaches might be on the edge, use ½ cup sugar.

Peach Galette

Tips for galette dough

The other important part of this peach galette? The galette dough! Overall, this dough is very easy to work with: and you don’t need to shape it like you would for a pie. Here are a few notes to keep in mind when working with this dough:

  • Spoon and level the flour (or weigh it in grams). This provides the most accurate measurement: or you can weigh it! Scooping flour right out of the container packs it in, which can result in more flour in a cup.
  • Add just enough water for the dough to come together. Usually it takes us about 5 tablespoons, though this depends on the exact flour amount (again; grams is more accurate).
  • Chill 1 hour. This is important for the dough to set.
  • Roll into a 12-inch circle on a floured surface. You can pick up the dough and add more flour to the surface as necessary if it’s sticking.
  • Brush with an egg wash and sprinkle with sugar. This is important to get a nice golden sheen on the crust! We like using chunky turbinado sugar on the crust, but granulated sugar works too.
Peach Galette

Serving and storage info

This peach galette is incredible on its own, but we prefer it with a dollop of vanilla ice cream! The creaminess compliments it perfectly. We like to serve it with our own homemade ice cream (a fun project if you’ve never tried it!), but of course it works with any store-bought variety.

Want to store leftovers of this galette? Place it in a storage container and refrigerate for up to 4 days. If you’re making it the day before, leave it out on the counter for an hour or so before serving to let it come to room temperature.

More peach recipes

When it’s the season, make all the peach recipes and peach desserts! Here are some favorites you’ll love:

Dietary notes

This peach galette recipe is vegetarian. For vegan, use vegan butter.

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Peach Galette

Peach Galette

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 2 hours (including chill time)
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8
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Description

This peach galette recipe is a triumph! It stars juicy ripe peaches and browned butter filling encased in a flaky pastry crust.

Ingredients

For the galette dough: 

  • 1 ½ cups [210 grams] all-purpose flour, spooned and leveled
  • 1 tablespoon granulated sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 10 tablespoons cold unsalted butter (or vegan butter)
  • 5 to 6 tablespoons cold water
  • 1 egg, for the egg wash
  • Turbinado sugar, for sprinkling

For the filling: 

  • 3 cups (about 1 pound; 3 to 4 medium) ripe yellow peaches, cut into 1/4-inch slices, skin on* 
  • 6 tablespoons light brown sugar, packed**
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 2 tablespoons unsalted butter (or vegan butter)

Instructions

  1. In a medium bowl, mix the flour, sugar, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
  2. Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; allow to sit at room temperature 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator before rolling.)
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Mix the thinly sliced peaches with the sugar, vanilla, cornstarch, cinnamon, and salt. Brown the 2 tablespoons butter by heating it in a small skillet over medium heat for 3 to 4 minutes until it just turns brown, stirring occasionally. (Keep an eye on it as it starts to brown; it can go from brown to burnt pretty quickly.) Immediately remove from the heat and pour the butter into the bowl with the peaches, then mix gently to combine.
  5. On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet. 
  6. Arrange the peaches on the dough in a spiral pattern, saving the juices at the bottom of the bowl. Leave at least 2 inches of dough around the outside edge. The pattern can be precise or more free-form: whatever you feel like! Leave out any peaches that you think might overfill the galette. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. Gently pour the remaining juices from the bowl over the peaches.
  7. Whisk the egg and use a pastry brush to brush it onto the crust. Sprinkle the crust liberally with turbinado sugar (or granulated sugar). 
  8. Bake the galette for 25 to 30 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool to room temperature (about 1 hour) before slicing into pieces and serving. It’s divine with a dollop of vanilla ice cream. Store leftovers for up to 4 days refrigerated; bring to room temperature or warm in the oven before serving.

Notes

*Make sure the peaches are ripe and sweet (give one a taste): this can make or break the recipe! You can leave the skins on for this recipe, but if you prefer without, peel the peaches using this method. 

**If you like a sweeter dessert or your peaches aren’t fully sweet, use ½ cup brown sugar. Avoid using dark brown sugar as it makes the filling very dark.

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