Our Best Sweet-and-Juicy Peach Recipes

What's better than a warm biscuit-topped cobbler? A warm biscuit-topped cobbler you have all to yourself.

Rather than hide gorgeous, peak-season peaches under a piecrust, line them up in sunny formation on an easy base of purchased puff pastry and sweetened cream cheese. We arranged our peaches in stripes, but you can spread them out rustically if you prefer.

Traditionally made with apples, a brown Betty is the low-maintenance cousin to cobblers, pies and crisps. Drizzled in butter and dusted in sugar, plain bread cubes morph into dessert croutons that deliciously soak up the peach and blueberry juices.

You say tomato, we say peach-at least, we do for this fantastic BLT-avocado toast hybrid. Eat it for breakfast, lunch or dinner!

Based on a recipe from Michigan Peach Sponsors, this cake roll is a flavor chameleon. Swirl in any ice cream you like, and top the cake with any complementary fruit.

This Dutch specialty, a puff pancake, bakes into a bowl shape that cradles a pile of sliced fresh peaches. The recipe comes from the Hidden Lake Bed and Breakfast in Jonesboro, Illinois, where the pannekoeken gets a dollop of sour cream and a generous sprinkling of powdered sugar. "It's simple, presents elegantly and always generates a round of oohs and aahs from our guests," says B&B co-owner Mary Jo Smith. "We typically serve it with maple sausage."

Juicy peach slices mix with peach jam to make an ultra-easy topping for this no-bake yogurt pie.

The family behind Illinois' Rendleman Orchards has amassed some great peach recipes in 135 years of growing peaches. This cake is no exception. Peach slices and brown sugar form a moist base for the tender, square cake–and when flipped over, that base becomes the topping. We like the cake warm with ice cream.

You can have this elegant, summery dessert on the table in 25 minutes flat. (Whipping ricotta for a minute transforms its texture from slightly grainy to creamy and buttery. Don't be tempted to skip this step!)

Pumpkin seeds and almond flour add wholesome nuttiness to this summer dessert, which is drizzled with an anise-flavored spirit (or brandy) before baking. The recipe was created by Nettie Colon, head cook at Chef Camp in Minnesota.

The memory of a childhood orchard trip inspired Melinsa Murphey of Olathe, Kansas, to create this recipe. The cakes are moist and sweet and quite generously proportioned, so you may want to serve a half-cake to each person (or bake them in muffin cups instead).

The biscuits absorb some of the cooking liquid, but this is still a very juicy dessert. The syrupy liquid tastes divine with vanilla ice cream. The recipe comes from Rendleman Orchards in Alto Pass, Illinois.

Hello, color! Sunny peaches and ruby raspberries dance across  a tender buttermilk cornmeal cake. It's divine with whipped cream-if you're into that kind of thing.

Coat the rim of a chilled glass with smoked sea salt and garnish this slushie with fresh basil and peach chunks on a decorative pick.

German immigrants to the Red River Valley brought their cooking traditions with them, including recipes for this peachy dessert. We especially like this with cinnamon whipped cream.

"This very simple fruit dish goes over big," says Mary Jo Smith, describing this breakfast at Hidden Lake Bed and Breakfast in Jonesboro, Illinois. She serves it in sundae glasses with a swirl of yogurt on top. For a variation, add raspberries to the peaches.

Peaches add moistness to this quick bread.

Like any good cook, Mary Jo Smith of Hidden Lake Bed and Breakfast adjusts her recipes as she prepares them over time. She has fine-tuned the custard layer for Peach Kuchen and added spices to the peaches. If you're in a hurry, Mary Jo recommends substituting a single refrigerated unbaked piecrust for the Kuchen Crust.

Pureed canned peaches and whipping cream make a rich, flavorful pancake. Top with maple syrup instead of the chai syrup if you prefer. Add chopped peaches for even more fruit flavor.

A combination of pureed and chopped peaches gives this ice cream nice color and fruit flecks. Be sure to use half-and-half or light cream; if you substitute whole milk, the mixture will be icier.

Crystallized ginger adds unexpected zip to frosty peaches, raspberries and ice cream.

Flamm's Peach Cobbler is a combination of recipes that's baked for the Flamm Fruits and Cream stand at the orchard's Cobden, Illinois, market. It's heavenly served warm with a scoop of vanilla ice cream.

This recipe from the Peach Barn Cafe in Alto Pass, Illinois, makes just 2 1/4 cups, but if you have an abundance of peaches, you can make multiple batches of this recipe and can them.

At just 40 calories a serving, this fresh drink is a good alternative to high-calorie fruit drinks or sodas. Mix apricot nectar, peaches, ice, and lemon or lime juice, then add carbonated water.

Lemon, nutmeg and walnuts add layered flavor and texture to this unusual jam, which uses both peaches and cantaloupe. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

Cranberries make this peach crumble special--no surprise, since the recipe comes from Canoe Bay resort near Chetek, Wisconsin. Wisconsin produces more cranberries than any other state in the nation. Serve with your choice of store-bought ice cream if you don't have time to make the Hint-of-Ginger Ice Cream accompaniment.

Layer dessert parfaits with the best of the season: juicy, fresh peaches and ice cream topped with fresh berries and a dollop of whipped cream.

Flamm Orchards is a major peach producer in southern Illinois. The Flamm family likes to churn peach ice cream on the Fourth of July. The whole group gets involved in ice cream prep, then eating.

Just-picked fruit from your farmers market will taste great in this pie, but you can use frozen peach slices if needed.

Oven-roasted nectarines or peaches create their own vanilla syrup as they're baked in vanilla-flavored sugar with water. They're heavenly with ice cream and syrup drizzled over the top.

Choose from peaches or strawberries and rum or orange juice for this chiller. Then rev up your blender. Our recipe includes variations with and without alcohol.

A buttery topping, with a hint of cinnamon, crowns this spectacular dessert.