5 Peach Recipes That Taste Like Pure Summer Magic

Juicy peaches are absolute show-offs—and I mean that lovingly. They’re sweet, floral, a little tart, and downright irresistible when they’re in season. These five peach recipes swing from brunchy bliss to weeknight dinners and a dessert that’ll have people hovering near the oven. Ready to turn a humble crate of peaches into something unforgettable?

1. Grilled Peach Burrata Salad With Hot Honey Drizzle

This is the salad you make when you want people to gasp a little. Warm, smoky peaches meet creamy burrata, peppery arugula, and a quick hot honey that ties everything together. It’s effortless, elegant, and perfect for a starter or a light lunch with a glass of chilled white wine.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tablespoons olive oil, plus more for brushing
• 8 ounces burrata, torn into large pieces
• 5 cups arugula or baby greens
• 1/4 cup toasted pistachios, roughly chopped
• 1/4 small red onion, thinly sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1/2 teaspoon red pepper flakes (to taste)
• Kosher salt and freshly ground black pepper
• Flaky sea salt, for finishing

Instructions:

1. Heat a grill or grill pan to medium-high. Brush peach halves with a little olive oil and a pinch of salt.
2. Grill peaches cut side down until charred and warmed through, 2–3 minutes. Flip for 1 minute more. Let cool slightly, then slice into thick wedges.
3. In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, lemon juice, honey, and red pepper flakes. Season with salt and pepper.
4. Toss arugula with half the dressing. Arrange on a platter.
5. Top with grilled peaches, torn burrata, red onion, and pistachios. Spoon over remaining dressing.
6. Finish with flaky salt and a crack of pepper. Serve immediately.

Pro tip: Swap pistachios for toasted almonds or hazelnuts. Add prosciutto ribbons if you want a salty-savory contrast (highly recommended). If you’re spice-shy, dial back the red pepper flakes and use a fruity olive oil for extra aroma.

2. Peach Basil Chicken Skillet With Browned Butter Pan Sauce

Weeknight dinner, but make it peachy. This skillet meal pairs seared chicken thighs with caramelized peaches, fresh basil, and a browned butter pan sauce that’s shockingly simple. It tastes like you spent hours; you didn’t. Serve it with rice, couscous, or crusty bread to catch every drop.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 pounds)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 3 peaches, sliced into 1/2-inch wedges
• 2 garlic cloves, thinly sliced
• 1/4 cup dry white wine (or chicken broth)
• 1/3 cup low-sodium chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup fresh basil leaves, torn
• Optional: red pepper flakes, to taste

Instructions:

1. Pat chicken dry and season with salt, pepper, and smoked paprika.
2. Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. Sear chicken skin-side down until deeply golden, 6–8 minutes; flip and cook 5–7 minutes more, until almost cooked through. Transfer to a plate.
3. Reduce heat to medium. Add 1 tablespoon butter to the skillet. Add peaches and cook, stirring occasionally, until lightly caramelized, 3–4 minutes. Transfer peaches to a bowl.
4. Add remaining 1 tablespoon butter and garlic. Cook 30 seconds, scraping up browned bits.
5. Pour in white wine; simmer 1 minute. Stir in chicken broth, vinegar, and Dijon. Simmer 2–3 minutes to slightly thicken.
6. Return chicken and any juices to the pan. Simmer gently 3–5 minutes until chicken is cooked through (165°F). Fold in peaches and basil. Add red pepper flakes if using. Taste and adjust salt.

Serve with: Lemon couscous, creamy polenta, or garlicky mashed potatoes. For a variation, swap basil for thyme and add a handful of cherry tomatoes in step 3 for a jammy, sweet-savory twist.

3. Peach Ricotta Dutch Baby With Cinnamon Sugar

Breakfast that doubles as dessert? Absolutely. This puffy oven pancake is crispy at the edges, custardy in the center, and loaded with buttery peaches and dollops of creamy ricotta. It’s a showstopper that takes maybe 5 minutes of hands-on time. Bragging rights included.

Ingredients:

• 3 large eggs, at room temperature
• 1/2 cup all-purpose flour
• 1/2 cup whole milk, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 3 tablespoons unsalted butter
• 2 peaches, thinly sliced
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup whole-milk ricotta
• 2 teaspoons honey, plus more for drizzling
• Powdered sugar, for dusting
• Optional: lemon zest, to finish

Instructions:

1. Preheat oven to 425°F. Place a 10-inch ovenproof skillet (cast iron works best) inside to heat.
2. Blend or whisk eggs, flour, milk, vanilla, and salt until very smooth, 20–30 seconds. Let batter rest while you prep peaches.
3. In a small bowl, mix granulated sugar and cinnamon.
4. Carefully remove hot skillet. Add butter; swirl to melt. Scatter peaches in the pan and sprinkle with cinnamon sugar. Return to oven for 2 minutes to start caramelizing.
5. Pour batter evenly over peaches. Bake 15–18 minutes until puffed and deeply golden at the edges.
6. While it bakes, stir ricotta with honey and a pinch of salt.
7. Remove pancake from oven. Dollop with honeyed ricotta, dust with powdered sugar, and finish with a little lemon zest if you like. Slice and serve immediately.

Tips: Room-temperature eggs and milk are key for maximum puff. Want it extra indulgent? Add a splash of bourbon to the peaches before step 4—seriously, it’s fantastic. Swap ricotta for Greek yogurt if that’s what you’ve got.

4. Spicy Peach Glazed Shrimp Tacos With Lime Slaw

These tacos are summer on a plate: sweet-tart peach glaze, smoky shrimp, and a crunchy, tangy slaw to keep things fresh. They’re fast, colorful, and perfect for a crowd—just double the recipe and watch them disappear. Bonus: the sauce works on chicken or tofu too.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 small corn tortillas, warmed
• 1 avocado, sliced
• Fresh cilantro, for garnish

Peach Glaze:

• 2 peaches, peeled and diced (or 1 cup peach preserves)
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 teaspoon soy sauce or tamari
• 1 teaspoon sriracha or hot sauce (to taste)
• 1 small garlic clove, grated

Lime Slaw:

• 3 cups shredded cabbage (mix of green and purple)
• 2 tablespoons mayonnaise
• 2 tablespoons Greek yogurt or sour cream
• 1 tablespoon lime juice
• 1/2 teaspoon honey
• Pinch of salt

Instructions:

1. Make the slaw: Toss cabbage with mayo, yogurt, lime juice, honey, and a pinch of salt. Chill.
2. Make the glaze: In a small saucepan, combine diced peaches, honey, lime juice, soy, sriracha, and garlic. Simmer over medium heat 6–8 minutes until peaches break down and sauce thickens. Mash lightly or blend for a smoother glaze. If using peach preserves, just warm and whisk with the other glaze ingredients.
3. Pat shrimp dry. Toss with olive oil, chili powder, cumin, salt, and pepper.
4. Heat a large skillet over medium-high. Cook shrimp 1–2 minutes per side until opaque.
5. Reduce heat to low and pour in about half the peach glaze. Toss to coat for 30 seconds.
6. Assemble tacos: Fill warm tortillas with slaw, glazed shrimp, avocado slices, and cilantro. Drizzle with extra glaze and a squeeze of lime.

Make it your way: Add quick-pickled red onions, cotija cheese, or chopped jalapeños for heat. For a vegetarian option, swap shrimp for crispy chickpeas or grilled halloumi. Want it sweeter? Use all peach preserves and skip the sriracha.

5. Brown Butter Peach Crisp With Almond Oat Topping

No peach roundup is complete without a crisp. This one is all about buttery, toasty crumbs and jammy fruit with just enough tartness to keep you coming back. It’s easy, it’s nostalgic, and it makes your kitchen smell like you’re winning at life. Serve warm with vanilla ice cream—trust me.

Ingredients:

Filling:

• 6–7 peaches (about 2 pounds), sliced (skins on or off)
• 1/3 cup granulated sugar
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg (optional)
• 3 tablespoons cornstarch
• Pinch of salt

Topping:

• 6 tablespoons unsalted butter
• 3/4 cup old-fashioned oats
• 2/3 cup all-purpose flour
• 1/2 cup sliced almonds
• 1/3 cup brown sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cinnamon

Instructions:

1. Preheat oven to 375°F. Lightly butter a 9-inch square or similar baking dish.
2. In a mixing bowl, combine peaches with both sugars, lemon juice, vanilla, cinnamon, nutmeg, cornstarch, and a pinch of salt. Toss gently and spread in the baking dish.
3. Brown the butter: In a small saucepan over medium heat, cook butter, swirling, until it foams and turns golden with brown specks and nutty aroma, 3–5 minutes. Remove from heat and cool 2 minutes.
4. Make the topping: In a bowl, mix oats, flour, almonds, brown sugar, salt, and cinnamon. Drizzle in browned butter, stirring until clumps form.
5. Scatter topping evenly over peaches. Bake 35–40 minutes until the fruit is bubbling and the top is deeply golden.
6. Cool 10–15 minutes so the juices thicken. Serve warm with ice cream or whipped cream.

Variations: Add a handful of raspberries or blackberries to the filling for extra tang. Gluten-free? Use certified GF oats and swap flour for almond flour (reduce butter by 1 tablespoon). Leftovers are elite for breakfast with Greek yogurt.

How To Pick And Store The Best Peaches

Gently press near the stem—ripe peaches should give slightly and smell fragrant. Avoid bruises or green undertones. Ripen on the counter in a paper bag, then refrigerate once they’re ready to pause the clock for 2–3 days.

Peach Prep Cheats

• No-peel club: For crisps, salads, and tacos, you can leave skins on.
• Quick peel: Score an “X,” blanch 30 seconds, ice bath, and skins slip right off.
• Freeze extras: Slice, toss with a little lemon juice, and freeze on a sheet pan before bagging.

There you go—five peach recipes that truly let summer shine. Whether you’re grilling, baking, or throwing a skillet dinner together, peaches bring that sweet-sunny vibe every time. Grab a few ripe ones and make something delicious tonight. Your future self (and anyone you feed) will be very, very happy.