A summer staple that never goes out of style. Sweet ripe peaches meet a buttery biscuit topping for the ultimate comfort dessert.

• 4 cups fresh peaches, sliced
• 1 cup granulated sugar (divided)
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• ½ cup unsalted butter, melted

1. Preheat oven to 350°F (175°C).
2. Toss peaches with ½ cup sugar, cinnamon and lemon juice. Spread in a greased 9×13-inch dish.
3. Whisk flour, baking powder, salt and remaining sugar. Stir in milk and melted butter until smooth.
4. Pour batter over the peaches (do not stir).
5. Bake 30 minutes until golden and bubbly. Rest 10 minutes before serving.

Three ingredients, dairy-free and intensely peachy. A high-speed blender creates a silky base in seconds.

• 4 cups fresh peaches, peeled & sliced
• 1 cup granulated sugar
• 2 tbsp fresh lemon juice

1. Blend peaches, sugar and lemon juice until completely smooth.
2. Pour into a shallow airtight container.
3. Freeze 4–6 hours, stirring every hour.
4. Scoop and serve.

Grilling concentrates the natural sugars and adds a subtle smoky note. Top with ice cream and caramel for a barbecue show-stopper.

• 4 ripe peaches, halved & pitted
• 1 tbsp neutral oil or melted butter
• Vanilla ice cream
• Caramel sauce
• Toasted pecans or almonds (optional)

1. Brush cut sides of peaches lightly with oil.
2. Grill cut-side down over medium heat 3–4 minutes until caramelised marks appear.
3. Flip and grill 1–2 minutes more.
4. Serve with ice cream, caramel and nuts.

Buttery oat crust, juicy peach filling and a golden crumble top — perfect for picnics.

• 1½ cups all-purpose flour
• 1 cup rolled oats
• ½ cup brown sugar
• ½ cup unsalted butter, softened
• 1 tsp cinnamon
• 4 cups fresh peaches, sliced
• ¼ cup granulated sugar

1. Preheat oven to 350°F (175°C).
2. Combine flour, oats, brown sugar, butter and cinnamon until crumbly.
3. Press two-thirds into a greased 9×9 pan.
4. Toss peaches with sugar and spread over crust. Top with remaining crumble.
5. Bake 30 minutes until golden. Cool completely before slicing.

Light, creamy and full of fresh peach flavour — no oven needed.

• 1½ cups graham cracker crumbs
• ⅓ cup melted butter
• 2 tbsp sugar
• 16 oz cream cheese, room temperature
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 cups fresh peaches, diced

1. Mix crumbs, butter and sugar. Press into springform pan and chill 15 minutes.
2. Beat cream cheese, powdered sugar and vanilla until smooth.
3. Whip cream to stiff peaks and fold in. Add diced peaches.
4. Spread over crust. Chill at least 4 hours or overnight.

Rich, creamy and loaded with real peach pieces.

• 3 cups fresh peaches, pureed + 1 cup diced
• 1 cup heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 1 tsp vanilla extract
• Pinch of salt

1. Blend 3 cups peaches until smooth. Stir in sugar.
2. Mix in cream, milk, vanilla and salt. Chill 1–2 hours.
3. Churn according to ice-cream maker instructions (≈20 min).
4. Add diced peaches in the last 2 minutes. Freeze until firm.

The star of the list. A free-form rustic tart that looks spectacular and is much easier than pie.

• 1 pre-made pie crust
• 2 cups fresh peaches, sliced
• 1 cup mixed berries
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 egg (for egg wash)

1. Preheat oven to 375°F (190°C). Line a baking sheet with a silicone mat.
2. Toss peaches, berries, sugar, cornstarch and lemon juice.
3. Pile fruit in the centre of the crust, leaving a 2-inch border.
4. Fold edges over the fruit and brush with egg wash.
5. Bake 40 minutes until deep golden and bubbly.

Tender, fragrant muffins perfect for breakfast or an afternoon snack.

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 2 cups fresh peaches, diced

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. Whisk dry ingredients. Mix wet ingredients separately.
3. Combine until just mixed, then fold in peaches.
4. Bake 20 minutes or until a toothpick comes out clean.

Elegant yet surprisingly simple. Buttery crust, rich almond cream and perfectly arranged peach slices.

• 1 pie crust
• 1 cup almond flour
• ½ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp almond extract
• 3 ripe peaches, sliced

1. Preheat oven to 350°F (175°C). Fit crust into tart pan.
2. Beat almond flour, sugar, butter, eggs and extract until smooth.
3. Spread in the shell and arrange peach slices on top.
4. Bake 35–40 minutes until set and golden.

Crispy meringue, soft marshmallow centre, clouds of whipped cream and juicy peaches.

• 4 large egg whites
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 cup heavy whipping cream
• 3 ripe peaches, sliced

1. Preheat oven to 250°F (120°C). Line a baking sheet with silicone mat.
2. Beat egg whites to soft peaks, then gradually add sugar until stiff and glossy.
3. Fold in vinegar and cornstarch. Shape into a circle with a slight well.
4. Bake 90 minutes, then cool completely in the oven.
5. Top with whipped cream and sliced peaches.