Best Peach Cobbler Recipe

This easy peach cobbler with fresh peaches has been a staple in our home since 2009. It’s one of those recipes that never gets old and never lasts more than a day or two!!!

I’ve brought it to family BBQs, potlucks, lazy Sundays on the couch… and every single time, it gets that wide-eyed, “Wait, WHO made this???” reaction.

The peaches get jammy and sweet, the topping bakes up golden and crisp, and that sugary crust?? Don’t even get me started.

I’ve made this Southern style peach cobbler so many times I could do it in my sleep… but I still get excited every time it comes out of the oven bubbling and smelling like pure peach perfection.

Pro tip? Never skip the scoop of vanilla ice cream on top. It’s the law. {wink}

Can’t get enough of that peach flavor? Try this classic dessert in milkshake form… it’s delicious!

I also have a slow cooker version of this Southern peach cobbler recipe, or you can enjoy those craveable cinnamon-spiced flavors in cheesecake form instead.

Try my Simple & Easy Blueberry Cobbler next for another satisfying cobbler!

INGREDIENT NOTES

• Peaches: Ripe but firm peaches are best for this peach cobbler recipe. You’ll be able to create thin slices, which will also soften to perfection in the oven. 
  
  Overripe or canned fruit is already too soft, though frozen slices could be used in a pinch. Just be sure to thaw and drain them before use.
  
• Sugar: Use a blend of regular granulated and brown sugar. It’s just the right amount of sweetness, plus a hint of caramel flavor that pairs so well with peaches. 
  
  You’ll also need some extra granulated sugar to sprinkle over the cobbler topping!
  
• Cornstarch: Helps thicken the peach juices into a luscious filling.
  
• Spices: Ground cinnamon and nutmeg add loads of warmth to the fruit and really put this dessert over the top. Mace or cloves could be used in place of the nutmeg if needed.
  
• Lemon Juice: Brightens the filling and enhances the natural sweetness. Use freshly squeezed juice for the best flavor!
  
• Unsalted Butter: Cut chilled and cubed butter into the flour mixture for the perfect crumbly topping. I like to prep this ahead so it’s super cold and ready to use when I need it!

VARIATIONS

Peach-Berry Cobbler: Add 1 cup blueberries or raspberries to the filling.

Crunchy Topping: Sprinkle coarse turbinado sugar on top instead of regular sugar.

Extra Southern Twist: Add a splash of bourbon to the peach filling for extra depth.

Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose.

Single Serve: Bake in ramekins for individual peach cobblers.

SOUTHERN PEACH COBBLER RECIPE FAQ

After making this Southern peach cobbler for well over 15 years, I’ve learned that balance is key. Not too sweet, just enough spice, and a topping that’s crisp on the outside and soft underneath.

Using both brown sugar and white sugar adds depth to both the peaches and the dough, while a touch of cinnamon and nutmeg gives it that unmistakable Southern charm.

Boiling water activates the baking powder quickly, giving the topping its signature lift and texture.

I’ve tested it every which way, and this method gives you that perfect jammy, golden cobbler every single time.

TOOLS NEEDED

• Large mixing bowls
  
• Sharp knife and cutting board
  
• 2-quart baking dish
  
• Pastry blender or forks (for cutting in butter)
  
• Wooden spoon or silicone spatula
  
• Baking sheet (to catch any drips)

Enjoy!

With love, from our simple kitchen to yours.

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Southern Peach Cobbler + Video

This is the Best Peach Cobbler Recipe you'll ever try! Fresh sweet peaches baked with a crispy cobbler topping is the perfect summer dessert.

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 332cal

Author Donna Elick

Ingredients

For the Peach Filling

• 8 fresh peaches, peeled, pitted, and sliced into thin wedges
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch

For The Cobbler Topping

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 12 tablespoons unsalted butter, chilled and cut into small pieces
• 1/2 cup boiling water

for sprinkling

• 3 tablespoons granulated sugar

Instructions

• Preheat the Oven: Preheat oven to 400°F if using a dark or glass pan, or 425°F if using a light metal baking dish.
• Make the Peach Filling: In a large mixing bowl, combine 8 fresh peaches, peeled, pitted, and sliced into thin wedges, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 teaspoon fresh lemon juice, and 2 teaspoons cornstarch. Toss gently until evenly coated.
• Parbake the Peaches: Pour the peach mixture into a 2-quart baking dish. Bake for 10 minutes while you prepare the topping.
• Prepare the Topping: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar, 2 teaspoons baking powder, and 1 teaspoon kosher salt. Using your fingertips or a pastry blender, cut in 12 tablespoons unsalted butter, chilled and cut into small pieces until the mixture resembles coarse crumbs. Add 1/2 cup boiling water and stir gently until just combined. Do not overmix.
• Assemble the Cobbler: Remove the dish from the oven and drop spoonfuls of the topping over the warm peaches. Don’t worry about covering the whole surface. You want those peaches to peek through.
• Finish and Bake: Sprinkle the entire cobbler with 3 tablespoons granulated sugar. Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 30 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
• Serve: Let cool slightly. Serve warm with a big scoop of vanilla ice cream, if desired.

Video

Notes

Make-Ahead Tips: You can slice and sugar the peaches a few hours in advance and store them in the fridge. Assemble the topping just before baking.

Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

Freezing Instructions: Freeze fully baked and cooled cobbler in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.

Customization Ideas: Add a handful of blueberries or raspberries to the peach filling for a fun twist. For a crunchier topping, sprinkle coarse sugar over the topping before baking. Serve with cinnamon ice cream for a spicy-sweet finish.

Nutrition

Serving: 1 | Calories: 332cal | Carbohydrates: 55g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 284mg | Sugar: 37g | Fiber: 2g | Calcium: 62mg | Iron: 1mg

Originally published September 2011, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post The Best Peach Cobbler Recipe Ever + Video appeared first on The Slow Roasted Italian.

I’m all about this simple dessert. While I like to think of this as one of the perfect summer desserts, you can literally make and enjoy it any time of year. 

That crumble topping paired with the peach filling makes it a great recipe to enjoy! 

The fun part of making this delicious dessert is that you can change it up and add fun toppings. A scoop of vanilla ice cream on top of the crisp topping has me craving it literally right now! 

With a quick cooking time, you’ll be enjoying the flavor of this perfect peach crisp in just a few moments of time. 

It’s a good idea to gather all the simple ingredients needed the next time you’re at the grocery store! 

Peach Crisp Recipe

Each and every bite of peach crisp with canned peaches and crunchy topping is bursting with irresistible tart and sweet flavors. 

Trust me, you’ll want to keep this canned peaches dessert all to yourself!

My cherry dump cake is just as easy to put together, but it takes longer to bake — and you’ll need to turn on the oven. 

My simple butter cake with peach sauce is tasty too.

Instead, why not try some of my other air fryer dessert recipes like crispy oatmeal cookies or peanut butter s’mores? Both are ready in minutes with very little prep!

Ingredient Notes and Substitutions

• Peaches – This canned peaches dessert can be made with fresh fruit as well, but I wouldn’t recommend using frozen. 
  
  For canned, choose the kind in 100% juice, not syrup. Fresh peaches should be firm with some give when you squeeze them and free of any dents or bruising. 
  
  Using ripe peaches during the peach season is a simple way to add great flavor. Check the farmers market! There’s nothing like fresh juicy peaches to really elevate the flavor of the peach mixture! 
  
• Cornstarch – Arrowroot powder or instant tapioca are great alternatives and will help the peach crisp thicken just as well.
  
• Brown Sugar – The added caramel flavor really complements the fruit in this peach crisp recipe, much better than regular granulated sugar would. 
  
  I like to use light brown sugar, but dark brown sugar works fine. 
  
• Ground Cinnamon – If you prefer more warmth and spice, make your air fryer peach crisp with allspice or pumpkin pie spice instead.

You can also use maple syrup for natural sweetness and less sugar, add a little bit of vanilla extract for flavor, or even use other fresh seasonal fruit instead of juicy summer peaches to make this dessert.   

Tips for Making This Easy Peach Crisp Recipe with Canned Peaches

• Drain the fruit. While you want 100% juice liquid for flavor, you don’t want it in the actual air fryer peach crisp. 
  
  The peach slices will have just enough coating on the surface to cook into a thick sauce.
  
• Grease your pans. As your peach crisp cooks, the sugars in the fruit will want to burn and stick to the edges. 
  
  You can avoid this by liberally coating the pans with butter or cooking spray.
  
• Save some effort. Toss the crumb topping ingredients into a food processor and pulse until combined. 
  
  The final results should have a sandy texture with large chunks throughout.

Homemade Peach Crisp FAQ

Storing and Reheating Air Fryer Peach Crisp

Allow this peach crumble to cool completely, then cover tightly with foil or transfer to a sealed, airtight container. Keep at room temperature or in the refrigerator for up to 3 days.

I wouldn’t recommend freezing once it’s been made because the topping will become soggy.

You can, however, freeze peach crisp with canned peaches before baking for up to 3 months. Then, pop it right in the air fryer and increase the time so the center is cooked through.

This is such an easy recipe and easy dessert! It’s always the best option in my house when we’re craving that flavor! 

What toppings pair well with fresh peach crisp?

I love to eat this peach dessert with a generous scoop of vanilla ice cream. The crunchy texture on the top of the peaches pairs perfectly well with the creaminess of the soft ice cream.

You could also enjoy this easy summer dessert with a little bit of sprinkled cinnamon sugar for the best flavor.  

Does this delicious recipe have a pie crust? 

Nope! Simple peach recipes like this are easy-peasy, no crust needed. You just have to mix the dry ingredients and wet ingredients in a medium bowl, then pour them into your serving dish.

Add the topping mixture, and that’s it!

The recipe card below shows you that making this family favorite just takes a few minutes of time, and everyone will agree after taking their first bite that no pie crust is needed at all! 

Enjoy!

With love, from our simple kitchen to yours.

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Easy Peach Crisp Recipe (In The Air Fryer)

This Peach Crisp Recipe is a sweet treat you can make without heating the oven. The ultimate summer dessert!

Course Dessert

Cuisine American

Method Air Fryer

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 – 8

Calories 284cal

Author Donna Elick

Ingredients

• 29 ounce can peaches in 100% juice or 5 large ripe peaches
• 3 tablespoons brown sugar
• 1 tablespoon cinnamon
• 2 teaspoons cornstarch
• 2/3 cup all-purpose flour
• 6 tablespoons brown sugar packed
• 1 teaspoon cinnamon
• 6 tablespoons salted butter softened

Optional garnishes

• vanilla ice cream whipped topping

Instructions

• Preheat your air fryer to 350 degrees F, if your model calls for preheating.
• Drain the peaches or peel and slice if you are using fresh peaches and put them in a large bowl.
• Add the brown sugar, cinnamon and cornstarch to the waiting peaches. Toss until the peaches are well-coated.
• Grease the bottom and sides of two 6- inch cake rounds (check that your baking pan will fit into your air fryer first) with butter or nonstick cooking spray.
• Spoon the peach mixture into the baking pan.
• To make your topping, place the flour, brown sugar and cinnamon in a large mixing bowl and cut in the butter with a pastry blender or pulse in a food processor, until well-blended.
• Sprinkle the crumb mixture on top of the peaches.
• Cover the pans with aluminum foil and place the pan in the air fryer.
• Bake at 350 degrees F for 15 minutes.
• Carefully take the aluminum foil off and bake for another 10 or 15 minutes, or until the top is lightly browned and the peach layer is bubbling slightly.
• Carefully remove the pan from the air fryer and let cool for 5-10 minutes. Serve warm with vanilla ice cream or whipped topping, optional.

Nutrition

Serving: 1 | Calories: 284cal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 113mg | Sugar: 29g | Fiber: 3g | Calcium: 43mg | Iron: 1mg

Originally published August 2021, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Peach Crisp Recipe (In The Air Fryer) appeared first on The Slow Roasted Italian.

When it comes to a simple dessert with simple ingredients, you can’t go wrong with this easy peach dump cake recipe! 

It’s a great recipe to whip up in a casserole dish and one of the best things to make when you want a delicious cake fast. 

The fun thing about making dump cakes is that it’s sort of like a traditional cake, but with lots of fun flavors and ease. 

You can use different fruit fillings to change up this easy dessert which is also super fun to do! 

You could use cherry pie filling or make a pumpkin dump cake, all by following the simple steps on the printable recipe card below and just changing out the type of fruit.

I recommend this peach cake as an easy recipe to start with, and then you can always try another recipe like this sweet citrus cake using fresh or canned fruit later.  

Don’t forget to serve this simple recipe with a scoop of ice cream or top with fresh fruit! 

This is especially delicious during peach season, making this easy dessert recipe have even more flavor. Fresh peaches have so much flavor and make the best peach filling! 

Try my sweet, juicy Blueberry Cobbler next! It comes together in minutes and is so addicting!

Peach Dump Cake

Warm peach cobbler is a favorite dessert of mine, so I’m excited to share this peach dump cake recipe with you! 

Serve it warm with a heaping scoop of vanilla ice cream, and you’re in for a treat.

This canned peach dessert is perfect for a busy night because the steps are so simple. 

You’ll only need 10 minutes of prep time, and your peach cobbler dump cake will be ready to serve in just over an hour! This is one of my favorite peach dessert recipes! 

I loved it the first time I made it. 

Looking for more fruity dump cake recipes? I have plenty to choose from whether you’re craving cherry, strawberry, or blueberry goodness!

Or make a combination with our Cherry Pineapple Dump Cake!

And this variation of dump cake with chocolate cherry is a family favorite!

Need a fall twist? Our Caramel Apple Dump Cake uses the same crockpot strategy to have sweet caramel apple cake flavors without having to do much work at all!

Or, if you want a (somehow) even easier cake recipe, my super easy air fryer cake comes together in just 30 minutes!

Ingredient Notes and Substitutions 

• Unsalted Butter – No need to soften first — this is going straight in the microwave to be melted! 
  If you only have salted butter on hand, simply omit the additional salt.
  
• Granulated Sugar – Divide your sugar into 1 cup and ½ cup measurements. 
  
  Some of it will go into the batter, and the rest of it will be combined with the peach juice and spices that are poured over the top.
  
• Peaches – Canned peaches are what I use for this recipe, but peach pie filling will work just fine too. If using canned, save the juice — you’ll need it for one of the last steps.
  
  You can also use frozen peaches for this peach dump cake recipe. Just defrost them first and drain the excess liquid, using it in place of the canned juice.
  
• Ground Cinnamon and Nutmeg – These are the perfect spices to finish off your cobbler dessert, adding some spice to every bite.

Don’t forget your ice cream scoop to add a big scoop of vanilla ice cream on top!

While it’s not necessary, it’s my personal preference and it’s just one more reason that I keep go-to dessert recipes like this handy! 

Tips and Tricks for Making Dump Cake From Scratch

• Grease Your Baking Dish. Apply butter or a non-stick spray to your pan before adding the ingredients. 
  
  This will help ensure that your cake doesn’t stick to the pan, making it easier to remove later.
  
• Take a Short Cut. There’s an easy but effective way to shortcut this recipe. Simply place the butter in the pan, then place in the oven while it preheats. Once melted, you can proceed with the next steps!
  
• Add Some Crunch! Mix chopped pecans or walnuts with a little brown sugar, then sprinkle the mixture over the top of your peach cobbler dump cake before baking.

Storing and Reheating Peach Cobbler Dump Cake

Allow the dessert to cool completely, then refrigerate it in an airtight container or in the baking dish covered with plastic or aluminum. It will keep for 3 to 4 days.

Want to keep peach cobbler dump cake for longer? Transfer slices to an airtight container, then pop it into the freezer for up to 3 months.

To reheat your cake, you can microwave it for a few minutes or warm it up in the oven. 

The amount of time needed will vary based on how much peach dump cake you are reheating at once.

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Microwave-Safe Bowl – Not only does it make melting ingredients easier, but you can use it to quickly steam vegetables too!
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Peach Dump Cake Recipe FAQ

How to Make Crockpot Peach Cobbler Cake

Want to try this recipe another way? You can easily make peach dump cake from scratch in your crockpot. 

1. First, layer the ingredients in your crockpot in the order given in the recipe.
2. Then, place the lid on top and cook on HIGH for 2 hours.
3. Adjust the heat to LOW and continue cooking for 4 hours. 
4. Spoon into bowls and serve!

Enjoy!

With love, from our simple kitchen to yours.

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Easy Peach Cobbler Dump Cake Recipe + Video (From Scratch)

Peach Dump Cake is sweet, fruity, and best served warm! This peach dump cake recipe is perfect for dessert and so easy to make at home.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 217cal

Author Donna Elick

Ingredients

• 1/2 cup unsalted butter
• 1 1/2 cups granulated sugar divided
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup whole milk
• 1 tablespoon pure vanilla extract
• 29 ounces canned sliced peaches in juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

• Preheat oven to 350°F. Butter a 9×13 baking dish (or 2-8×8 baking dishes). Set aside.
• Place butter in a medium size microwave safe mixing bowl. Heat butter in microwave until melted. Add 1 cup sugar, flour, baking powder, salt and whisk to combine. Add milk and vanilla, whisk until combined. Pour batter into prepared baking dish.
• Spoon peaches over top of batter, placing them even around the pan. Reserve the juice from the can.
• Add 1/2 cup sugar, cinnamon and nutmeg to the juice. Whisk to combine. Pour juice over peaches.
• Bake 55-60 minutes until golden brown. Serve with a scoop of ice cream on top if desired.
• Enjoy!

Video

Nutrition

Serving: 1 | Calories: 217cal | Carbohydrates: 49g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 167mg | Sugar: 32g | Fiber: 2g | Calcium: 62mg | Iron: 1mg

Originally published October 2013, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Peach Cobbler Dump Cake Recipe + Video (From Scratch) appeared first on The Slow Roasted Italian.

Grilled Peach Salad

I can already picture it: friends gathered around the table on a warm, summer evening, sipping on white wine sangria or fruity margaritas while I grill up some honey balsamic chicken.

And at the center of the table… the most incredible salad with grilled peaches, tangy feta cheese, juicy tomatoes, and a simple vinaigrette. Toasted walnuts add a little extra crunch, making it the perfect bite! For a lighter salad this mixed green salad is amazing!

It’s such a refreshing alternative to more popular peach recipes like cobblers and crisps.

Plus, this grilled peach salad is just so pretty to look at! Who knew that something so simple could add such an elegant touch to the dinner table?

Bon appetit!

Ingredient Notes and Substitutions

• Arugula – A peppery green that contrasts the sweetness of the peaches. Combine with baby spinach if you find it too strong, or replace it with kale or mixed greens.
  
  For a sweeter flavor overall, replace it with baby spinach entirely.
  
• Peaches – The star of the show! Nothing beats a sweet, juicy peach — except maybe a grilled one! The sugars caramelize on the surface for a deeper flavor and the most amazing texture.
  
• Cherry Tomatoes – Provide much-needed acidity to this peach and arugula salad. Swap with grape tomatoes if needed, and halve either variety in seconds with my easy kitchen hack!
  
• Feta Cheese – A favorite for any salad, this adds creaminess and tang to balance the sweetness.
  
  Substitute with goat cheese for extra creaminess, blue cheese for more tang, or shaved Parmesan for a less-intense option.
  
• Walnuts – Toast these first to enhance the nutty flavor! All you need to do is add them to a dry skillet over medium-low heat, stirring for 2-4 minutes until fragrant.
  
  Pecans, almonds, and pumpkin seeds (pepitas) would also be tasty in this peach arugula salad!
  
• Dressing – A simple blend of EVOO, honey, and balsamic vinegar with a little salt and pepper to bring out the natural flavors.
  
  For a lighter version, swap the regular balsamic with white balsamic vinegar.

Tips and Tricks to Make Perfect Peach Arugula Salad

• Plan for prep time.

Each ingredient needs a little bit of work before it can be added to the salad. I like to have everything prepped and ready before heading outside to grill the peaches.

If you plan to swap the arugula with kale, there’s an extra step you’ll need to take.

Kale is quite stiff, so it’s best to massage it for a few minutes to help soften the leaves and make it much easier to chew.

• Grill the peaches to bring out their natural sweetness.

They only need 2 or 3 minutes per side, just enough to get those gorgeous grill marks and soften them slightly.

If you don’t have a grill or grill pan, you can still make this grilled peach salad! 

Cook the fruit slices in a cast iron skillet on the stove, or pop them under the broiler for a few minutes to get the same caramelization effect.

• Layer the ingredients just right.

This is not the type of salad you want to toss vigorously. Between the peaches, tomatoes, and cheese, there are a number of ingredients that need to be handled delicately.

Add everything but the peaches to a bowl or platter — any shallow dish works best for this peach arugula salad, in my opinion!

Gently toss the ingredients with the fruit, then drizzle with the dressing and toss again. You could also toss the salad before adding the peach slices to be sure they don’t fall apart.

Prep Ahead

• Wash and dry salad greens
• Pit and slice peaches
• Halve tomatoes
• Crumble feta
• Toast walnuts
• Make dressing

Kitchen Tools You Will Need

• Grill Pan – You’re welcome to use your Outdoor Grill, but this will give you similar results without having to heat up the whole grill and walk in and out of the house.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
  Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Salad Bowl or Large Platter – The benefit of the platter is that nothing gets lost at the bottom of the bowl!

Additions and Variations

There’s no shortage of ways to make a fresh salad with grilled peaches. It’s all about creating balance with whatever flavors you’re craving that day.

Here are a few ideas to get you started, but let us know what you come up with in the comments below!

• Thinly sliced prosciutto adds a salty, savory twist. Crumbled bacon would be yummy too.
  
• Include fresh strawberries or blueberries for extra sweetness.
  
• Avocado would make this dish even heartier, but not too heavy.
  
• Sprinkle grilled peaches with cinnamon or chili flakes for another layer of flavor.
  
• Blend the dressing with Greek yogurt or Dijon mustard for a creamier, tangier version.
  
• Add grilled chicken, shrimp, or even tofu to make it a full meal.

Storing Salad with Grilled Peaches

This peach and arugula salad is best served fresh, but you can certainly store any leftovers in the refrigerator to enjoy the next day.

Know that the arugula will start to wilt, so store the peaches in a separate container to slow the process — they’ll be quite juicy!

If you plan to make grilled peach salad ahead of time, keep everything in separate containers until just before assembling. 

Peach and Arugula Salad FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Grilled Peach Salad with Arugula

Grilled Peach Salad combines fresh ingredients with homemade dressing for the perfect balance of flavors and textures. Ready in 15 minutes!

Course Salad

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 -4

Calories 496cal

Author Donna Elick

Ingredients

• 4 cups arugula and spinach
• 2 peaches pitted and sliced into wedges
• 1 cup cherry tomatoes halved (about 5–6 ounces)
• 4 ounces feta cheese crumbled (about 1/2 cup)
• 1/4 cup toasted walnuts
• 2 tablespoons extra virgin olive oil divided
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Instructions

• Prepare the Peaches: Wash, pit, and slice each peach into 4–6 wedges.
• Grill the Peaches: Preheat a grill or grill pan over medium heat.
• Brush 1 tablespoon of olive oil onto the peach slices.
• Grill for 2–3 minutes per side until grill marks appear and the peaches soften slightly.
• Remove from heat and set aside.
• Make the Dressing: In a small bowl, whisk together 1 tablespoon olive oil, honey, balsamic vinegar, salt, and pepper until well combined.
• Assemble the Salad: Arrange arugula, cherry tomatoes, crumbled feta, and toasted walnuts on a large serving platter or bowl.
• Top with grilled peaches and toss gently.
• Dress & Serve: Drizzle the balsamic-honey dressing over the salad. Toss lightly and serve immediately.

Notes

Use 4 cups of arugula and spinach combined.

Make-Ahead Tips: The grilled peaches and dressing can be prepared up to 1 day in advance. Store separately and add just before serving.

Storage: This salad is best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the arugula may wilt.

Freezing Instructions: Not recommended, as the texture of the arugula and peaches will change.

INNOVATIONS AND VARIATIONS
SWEET & SAVORY TWIST: Add thinly sliced prosciutto for a salty contrast to the sweet peaches.
EXTRA CRUNCH: Swap walnuts for pecans, almonds, or pumpkin seeds.
FRUITY UPGRADE: Add fresh strawberries or blueberries for even more natural sweetness.
SPICED PEACHES: Sprinkle the peaches with cinnamon or chili flakes before grilling for a unique depth of flavor.
CREAMIER DRESSING: Blend the dressing with Greek yogurt or Dijon mustard for a creamier texture.

Nutrition

Serving: 1 | Calories: 496cal | Carbohydrates: 34g | Protein: 13g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 1269mg | Sugar: 25g | Fiber: 4g | Calcium: 376mg | Iron: 3mg

Originally published June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Grilled Peach Salad with Arugula appeared first on The Slow Roasted Italian.

Move over, Cheesecake Factory — you’ve got nothing on this slice of bliss!

This is one of my favorite desserts to make once peach season arrives! The texture of the silky cheesecake paired with the sweet peaches adds so many layers of flavor.

The first time that I made this ultimate decadent dessert, I was already thinking about the next time that I’d be whipping it up! 

This peach cobbler cheesecake tastes like what dessert dreams are made of – and I’m here for it.

It’s like classic cheesecake meets juicy peaches, all with a simple graham cracker crust.

And that creamy cheesecake filling topped with that crazy good cinnamon crumble? Literally the best! 

I also love it when I have leftover cheesecake because that just means that I get another chance to enjoy this perfect dessert.

The next time that you’re craving classic Southern peach cobbler and tangy cheesecake, it’s time to create this delicious dessert for the entire family to enjoy. 

The recipe card has the full instructions listed below – and you’ll be enjoying that buttery crumble goodness and layers of cheesecake in no time at all.

Don’t forget that you can never go overboard with a little bit more peach topping and that crumbly streusel! 

Peach Cobbler Cheesecake

Dessert mashups are some of my favorites, and this peach cobbler cheesecake recipe is the perfect example!

It’s everything you love about soft, tangy New York-style cheesecake and summery peach cobbler in one easy dessert! 

Have you ever had a problem with cracked cheesecake? You won’t need to worry about it with this peach cheesecake recipe! 

Actually, cracks would be welcome —  they’d be the perfect place to drop extra filling into!

The best part about this peach cheesecake is that you can enjoy it year-round! 

Long after the fabulous summer fruit season ends, all you need are frozen peach slices to throw yourself back to warmer days.

Try more cheesecake dessert mashups featuring lemon curd, caramel apple crisp, and Key Lime pie!

Tips for Making Peach Cheesecake with Cobbler Topping

• Use room temperature ingredients. Let your cream cheese, sour cream, and eggs warm on the counter at least 30 minutes before starting this peach cheesecake recipe. 
  
  You’ll get a much smoother batter this way!
  
• Don’t overmix! If you incorporate too much air into the batter, your peach cheesecake will rise too quickly and then fall, resulting in cracks, and you don’t want that in this tender peach dessert! 
  
• Use a water bath. Wrap the bottom and sides of your springform pan with aluminum foil, then set it inside a large roasting pan. 
  
  Pour the batter into the springform, then fill the outer pan with enough hot water to reach halfway up the side of the springform. 
  
  This process, called a bain-marie, will keep the peach cobbler cheesecake from cracking while it bakes.
  
• Cool properly. Once the cake is baked, turn the oven off and crack the door, holding it open with the handle of a wooden spoon. 
  
  Let it sit this way for about an hour. 
  
  Then, remove your peach cobbler cheesecake and let it come to room temperature before placing it in the refrigerator to set.
  
  This way, you can slice individual slices of cheesecake and they shouldn’t fall apart or crack. 

Flavor Variations

If peaches aren’t your favorite, there are plenty of other fruits that would be tasty with cobbler topping! 

Swap in fresh cherries or your favorite fall apples, or replace the fruit topping with berry pie filling.

You could also make this peach cobbler cheesecake recipe with a shortbread crust! Replace the graham crackers with shortbread cookies instead. Happy baking – you have so many options! 

Kitchen Tools You’ll Need

KitchenAid Mixer – A good stand mixer makes mixing your peach cheesecake batter so easy!

A Sharp Knife – The best way to cut through a soft cheesecake is with a sharp knife that’s been run under hot water. Perfect slices with little mess!

Springform Pan – This is basically required for cheesecake. The ring sides pop off and make removing the cake easy and clean.

Kitchen Tools You’ll Need

• A Sharp Knife – The best way to cut through a soft cheesecake is with a sharp knife that’s been run under hot water. Perfect slices with little mess!
• Springform Pan – This is basically required for cheesecake. The ring sides pop off and make removing the cake easy and clean.
• KitchenAid Mixer – A good stand mixer makes mixing your peach cheesecake batter so easy! 

Peach Cobbler Cheesecake Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Peach Dessert Recipes

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Peach Cobbler Cheesecake Recipe (Summer Dessert Fusion)

Peach Cobbler Cheesecake combines tangy, creamy vanilla cheesecake with sweet summer peaches and a soft cobbler topping.

Course Dessert

Cuisine American

Method Oven

Prep Time 45 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 12

Calories 652cal

Author Donna Elick

Ingredients

Cheesecake

• 1 3/4 cups graham crackers 1 package
• kosher salt
• 4 tablespoons unsalted butter melted
• 32 ounces cream cheese 4 packages, room temperature
• 1 1/2 cups granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 5 large eggs room temperature
• 1 cup sour cream

Peach Topping

• 2 cups peaches sliced
• 1/4 cup unsalted butter
• 1/4 cup granulated sugar
• 2 tablespoons brown sugar
• 2 teaspoons all-purpose flour
• 1 teaspoon lemon juice

Cobbler Topping

• 1/2 cup all-purpose flour
• 2 tablespoons brown sugar packed
• 2 tablespoons granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 3 tablespoons unsalted butter cold
• 2 tablespoons boiling water

Instructions

Cheesecake

• Preheat oven to 350 degrees F, with rack in lower third of oven. Line the bottom of a 9-inch springform pan with parchment paper, and grease the entire inside of the pan. Set aside.
• Pulse the graham crackers and a pinch of salt in a food processor until finely ground. Stir in the melted butter.
• Press the crumbs into an even layer in the prepared pan using your fingers and the flat bottom of a glass. Bake for 10 minutes, remove from oven and allow to cool. Increase oven temperature to 450 degrees F.
• Double wrap the bottom and sides of the springform pan with large squares of aluminum foil, gently folding the sides of the foil up around the pan.
• Place the cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 3-4 minutes until smooth and creamy. Scrape the side of the bowl. Add the sugar, flour, lemon zest, a pinch of salt, and vanilla and beat until well combined, about 4 minutes.
• Add the eggs, one at a time, beating for 1 minute after each addition. Scrape the side of the bowl. Add the sour cream, beat until just blended.
• Scrape the cheesecake batter into the pan, over the crust. Smooth the top into an even layer.
• Place the springform pan into a roasting pan, then place the pan into the oven. Pour hot water into the roasting pan, until it reaches halfway up the springform pan.
• Bake at 450 degrees F for 15 minutes, then reduce the heat to 225 degrees F. Bake for 25 minutes, then carefully remove the pan from the oven. Carefully spread the peach topping in an even layer on top of the cheesecake, then dollop the cobbler in lumps on top of the peaches. Return to oven and bake an additional 25-35 minutes until the cheesecake is set and the cobbler topping is golden brown.
• When the cheesecake is baked, turn off the oven and crack open the door. Prop it open with the handle of a wooden spoon. Allow the cheesecake to cool for at least an hour like this, then remove it to a cooling rack to cool to room temperature. Chill in the refrigerator 6-24 hours before serving.

Peach Topping

• Melt the butter in a large saucepan set over medium heat. Add the peaches, sugars, flour, and lemon juice. Bring to a boil and allow to cook 5-10 minutes until thickened. Remove from heat and allow to cool.

Cobbler Topping

• In a medium sized bowl, whisk together the flour, sugars, baking powder, and salt until combined. Grate the butter into the dry ingredients and cut it in using your fingers or a pastry cutter until pea-sized balls are formed. Stir in water until just combined.

Nutrition

Serving: 1 | Calories: 652cal | Carbohydrates: 58g | Protein: 10g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 193mg | Sodium: 432mg | Sugar: 44g | Fiber: 1g | Calcium: 134mg | Iron: 1mg

Originally published August 2018, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Peach Cobbler Cheesecake Recipe (Summer Dessert Fusion) appeared first on The Slow Roasted Italian.

This has to be one of my favorite summer salads. This time of year, all I can think about are the sweet peaches that are ripe and ready, making this delicious salad a possibility.

Using fresh ingredients is what gives this simple salad its summer flavor, and I love that I can make this in just a few simple steps.

The fresh berries paired with the fresh peaches create the best natural sweetness and best flavor.

I’ll make a big bowl of this as one of my go-to summer recipes because it’s a great side dish for any main meal or a yummy snack.

You can also add any other favorite fruit to this fresh peach salad because the flavors of fresh fruit pair really well together.

Other simple ingredients to pair with these juicy peaches could be raspberries, watermelon, and more.

I’ll leave some as whole fruit, and others I’ll slice and spread out more on the top of the salad.

You can also add crunchy pecans or crunchy pine nuts to the top of a big salad to give it a bit of crunch!

Whip this recipe up for your next dinner party, as it’s a fast way to feed a lot of people.

Healthy recipes like this create a beautiful salad that can easily be paired with any main dish in the perfect way. I also love that this salad has minimal prep work!

Peach Salad

Combining perfectly ripe peaches, kiwi, grapes, blueberries, and pomegranate creates a balance of tart and sweet that is only enhanced by a simple honey lime dressing.

Plus, the vibrant colors are such a pretty addition to any table, whether it’s a weeknight meal or a community potluck!

Try one of my other summer salad recipes like this mouthwatering Watermelon Feta Salad or my favorite veggie-packed side.

And if you just love peach in your salads, my Grilled Peach Salad with Arugula is also a summer favorite!

I also have rainbow and mojito-inspired fruit salad options for when you need to feed a crowd!

How To Choose A Ripe Peach

Look for fruit that has a beautiful round shape and skin that isn’t damaged or bruised. The color should be rich and vibrant, and avoid any with wrinkled skin — that is a sign of dehydration.

Give it a good smell too. It should have a lovely, sweet aroma that smells exactly how you want it to taste. However, the best test is by touch. Hold the fruit in your hand and give it a gentle squeeze. 

There should be a little bit of give while maintaining its shape — not too hard, and not too soft.

Peach Summer Salad Recipe Tips

• Chill first. Place all of the fruits for this peach salad recipe in the refrigerator ahead of time. This makes slicing easier, plus the dish will be more refreshing.
  
• Swap out the sweetener. If you prefer, maple syrup or agave can be used in place of honey when making honey lime dressing for fruit salad. Give it a taste first to make sure the balance is just right.
  
• Tip for quick slicing: Halve your grapes in no time by placing them between two lids and running a sharp knife in between. 
  
• Skip the whisk. Add your dressing ingredients to a mason jar, screw on the lid, and shake vigorously until well combined.

Serving Suggestions

Enjoy peach salad on its own as an afternoon snack, or pair it with some yogurt for a light breakfast. It would be wonderful at a weekend brunch alongside a homemade quiche and rosemary potatoes.

Or, serve peach summer salad with margarita chicken or perfect grilled steaks for dinner!

Kitchen Tools You Will Need

• Serving Bowl – A clear bowl with a touch of style lets the peach salad be the star of the show.
• Bamboo Tongs – These help to toss everything gently and are attractive enough for serving as well.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Mason Jar – This is the easiest way to make honey lime dressing for fruit salad, plus it’s ready to store in the fridge!

Peach Salad Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Summer Peach Salad with Honey Lime Dressing Recipe

This Peach Salad recipe features a unique blend of fruits that are lightly sweetened by a honey lime dressing.

Course Salad

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 295cal

Author Donna Elick

Ingredients

• 1/4 cup honey
• 1/2 cup lime juice (2 limes)
• 4 large yellow peaches pitted and sliced
• 4 kiwi sliced
• 2 cups seedless red grapes halved long ways
• 1 cup pomegranate arils
• 1 cup blueberries
• fresh mint leaves for garnish

Instructions

• In a resealable container, such as a mason jar combine honey and lime juice. Secure the lid and shake the living tar out of it. Set aside.
• Place the peaches, kiwi, grapes, pomegranate, blueberriest in a large bowl. Gently toss to combine.
• Pour dressing on top of fruit about 30 minutes before serving. Gently toss to coat. Garnish with mint.

Nutrition

Serving: 1 | Calories: 295cal | Carbohydrates: 75g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 29mg | Sugar: 60g | Fiber: 8g | Calcium: 57mg | Iron: 1mg

Originally published May 2021, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Summer Peach Salad with Honey Lime Dressing Recipe appeared first on The Slow Roasted Italian.

Dare I say that this is the best peach ice cream out there? Ripe peaches are key for flavor, so making this during the peach season is a must.

If you’re in the mood for delicious homemade ice cream, you can’t go wrong with the two simple ingredients used here. And yes, it has real peach flavor!!!

The first time that I made this great recipe, I was hooked. I made it on a hot summer day, and I will say that the chunks of peaches and peach pieces were the perfect texture and taste on the sweltering summer day.

We literally ate the entire recipe of this fresh peach ice cream recipe, and didn’t feel bad about it at all. 

Peach Ice Cream

After creating this dreamy 2-Ingredient Strawberry Ice Cream recipe, I decided to play with other flavor combinations.

With plenty of peaches that are ripe and readily available, I knew that peaches and cream ice cream was the next flavor to try!

How is it still a 2 ingredient ice cream recipe? With a secret ingredient, of course!

Recipe Video

To see us make this peaches and cream ice cream recipe from start to finish, watch the video in this post!

I started with coffee creamer — it’s basically the cream and sugar all in one product. Then, I added some frozen peaches.

A quick whirl in the blender, and the mixture comes out smooth and luscious like soft serve. Fold in some frozen fruit chunks, then get it in the freezer for about an hour.

This peach ice cream is perfectly scoopable and utterly life-changing. The perfect summertime treat! The next time that you’re having a craving, follow the steps on the printable recipe card below to make this peach mixture. 

Once you have fresh homemade peach ice cream, you’ll only think about and crave this delicious ice cream! 

Want more easy, no-churn ice cream? Our Birthday Cake Ice Cream is creamy, festive, and made with absolutely zero machine in minutes.

Ingredient Notes and Swaps

• Coffee Creamer – I used the International Delight Cold Stone Sweet Cream flavor for this peaches and cream ice cream recipe. 
  
  If this isn’t available near you, try to find another sweet cream flavor or use vanilla in a pinch.
  
• Frozen Peaches – You are free to use fresh peaches if you have an abundance on hand, but you will still need to freeze them first. 
  
  Be sure to also peel the slices before popping them in the freezer to get the creamy texture you’re looking for!
  
  I do not recommend using canned peaches to make peach ice cream. 
  
  The ice cream base needs fresh peaches for the flavor of this delicious homemade peach ice cream to shine through. 

I’ll buy several pounds of peaches when they’re on sale or fresh at the market, and create this healthy ice cream. 

Buy enough to make this treat over the course of a couple of days because you’ll want to eat it nonstop! You literally can’t just have a scoop of this ice cream.

It’s one of those ice cream recipes that everyone pretty much eats until it’s gone. 

Tips for Making Peaches and Cream Ice Cream

• Use chilled ingredients. Measure the creamer straight from the refrigerator and do not thaw the frozen fruit. 
  
  Everything needs to be nice and frosty for this no churn peach ice cream to come out right.
  
• Start slow. First, pulse the ingredients in the blender until the mixture starts to come together. Then, blend until smooth.
  
• Choose the right container. There are plenty of homemade ice cream containers on the market, but nothing beats a regular ol’ metal loaf pan!
  
• Soften before scooping. 2 ingredient ice cream becomes quite firm in the freezer. Transfer to the counter about 10 minutes before serving so it can soften just a bit.

Peach Ice Cream FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

Peach Ice Cream is rich, thick, and amazingly delicious. This 2 ingredient ice cream is easy to make and speckled with fresh peaches!

Course Dessert

Cuisine American

Method Blender, Freezer

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 80cal

Author Donna Elick

Ingredients

• 2 cups International Delight Cold Stone Sweet Cream Creamer 16 ounces
• 5 cups frozen peaches divided

Instructions

• Add creamer to blender. Top with 4 cups frozen peaches. Cover with blender lid and pulse until peaches and creamer come together. Use your ice cream setting, if your blender has one. Scrape down as needed. Blend until ice cream is thick and creamy.
• Meanwhile: Chop remaining peaches into small pieces.
• Fold chopped peaches into ice cream.
• Serve immediately or scrape into a freezer container (I use a bread loaf pan). Cover with wax paper to keep ice crystals from forming on the top. Freeze until ready to serve, 2 hours to 2 weeks.
• Scoop and Enjoy!

Video

Nutrition

Serving: 1 | Calories: 80cal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Sugar: 12g | Fiber: 1g | Calcium: 4mg | Iron: 1mg

Originally published July 2016, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post No Churn Peach Ice Cream (2-Ingredient Recipe) + Video appeared first on The Slow Roasted Italian.

Every bite is absolutely bursting with flavor and you are going to go nuts over this peach cheesecake salad recipe!

New recipes like this show just how easy it can be to make a dessert salad! 

All you need are a few simple ingredients to get started, and you’ll love this simple summer fruit salad recipe! 

The cream cheese mixture makes a great dish that is one of the best creamy desserts. 

You can make this perfect combination for Memorial Day, or for your next party. Dish it into portion sizes so that everyone can enjoy that fruit flavor. 

You can also serve with vanilla wafer cookies and mini marshmallows to really turn this creamy cheesecake mixture into a super fun dessert! 

Follow the simple steps of this cheesecake fruit salad recipe on the recipe card below. It’s a winning recipe for any special occasion. 

Cheesecake Fruit Salad

I am a peach cobbler fiend (must be those southern Florida roots) with many peach cobbler recipe twists on our site.

As I was huddled over the sink devouring a fresh peach last week, wondering what incredible creation I would come up with this peach season, it hit me! 

Peach Cobbler Cheesecake Fruit Salad.

The combination of a rich and creamy cheesecake filling and flavorful fresh fruit creates an over the top decadent fruit salad unlike anything you have ever tried!

And fruit salad with cheesecake pudding really went all out with divine bits of candied cinnamon graham crackers as the ‘cobbler’ topping.

Try this sweet Pistachio Watergate Salad next! It’s my go-to for potlucks and picnics.

If you can’t get enough creative fruit salads, our Mexican Fruit Salad is a must-try — fresh, vibrant, and packed with bold chili-lime flavor in every bite.

Cheesecake Salad Recipe Tips

• Use fresh peaches. Canned peaches won’t have the right texture, and thawed frozen peaches will have too much liquid — no matter how many times you drain them. 
  
  Stick with fresh for this cheesecake fruit salad! (you can use other seasonal fruits as well for this creamy side dish) 
  
• Go slow. Do not pour all of the creamer into the cream cheese at once. It will get clumpy, and no matter how long you beat it, it will stay that way. Trust me on this one!
  
• Enjoy within a day or two. The longer the mixture sits, the softer the “cobbler” pieces will get. 
  
  Let that be your guide when preparing this cheesecake salad recipe, depending on how much crunch you like. It’s still a delicious salad no matter what, but the texture will change. 

What You Will Need

• Electric Hand Mixer – I have had this one in my kitchen for what seems like forever — at least 8 years.  
• Rimmed Baking Sheets – Used for everything from cookies to roasting, a good baking pan will last for years.

Cheesecake Salad FAQ

How to Prep Peach Cheesecake Salad Ahead

1. Prepare the cheesecake mixture and refrigerate in a bowl. 
2. Prep the peaches and refrigerate. 
3. Before serving, drain any excess liquid from the fruit, then fold the cheesecake filling into the fruit. 

Enjoy!
With love, from our simple kitchen to yours. 

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Other Scrumptious Peach Desserts

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Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Print

Peach Cobbler Cheesecake Fruit Salad Recipe + Video

Cheesecake Fruit Salad features fresh peaches, creamy cheesecake filling, and bits of cobbler topping. A super quick dessert salad recipe!

Course Side Dish

Cuisine American

Method Mixed, Oven

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 16

Calories 212cal

Author Donna Elick

Ingredients

Topping

• 1/2 cup packed light brown sugar
• 4 tablespoons unsalted butter cut into pieces
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/8 teaspoon nutmeg
• 9 graham cracker sheets crumbled into little pieces
• 2 teaspoons granulated sugar

Cheesecake Salad

• 8 ounces cream cheese softened
• 3.4 ounces instant cheesecake pudding mix unprepared
• 1 cup liquid French vanilla creamer
• 8 medium peaches (about 4 pounds) pitted and cut into bite-size pieces

Instructions

• Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper or a silicone baking mat.
• In a medium size microwave safe bowl, combine brown sugar, butter, vanilla extract, cinnamon, salt and nutmeg. Stir to combine. Microwave 30 seconds at a time until the mixture is bubbly and the sugar is melted.

  Add the crumbled graham crackers and stir until the graham cracker pieces are coated well.
• Pour mixture onto the prepared baking sheet and sprinkle with granulated sugar (this will give it a real crisp coating).

  Bake until golden brown, about 10-12 minutes. Allow to cool.
• While the topping bakes, in a tall bowl (I use an 8-cup glass measuring cup), use an electric mixer to whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as-is; it will loosen up.
• Add the dry pudding mix and mix on high speed until well combined.
• With the mixer on low speed, slowly add the creamer to the cream cheese mixture (SEE NOTES). Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Repeat until all of the creamer has been added to the mixture. Whip until smooth.
• Fold the peaches into the cheesecake mixture. Chill until ready to serve or serve immediately.
• Just before serving, add the topping and stir to combine.

Video

Notes

1. Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
2. The topping will soften in the cheesecake filling. The longer it is in the filling, the softer it becomes, so use your best judgment. I like crunchy pieces, and my daughter likes them soft.

Make Ahead Instructions
Prepare the cheesecake mixture and refrigerate in a bowl. Prep the peaches and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Finish by stirring in the topping. Serve and enjoy!

Nutrition

Serving: 1 cup | Calories: 212cal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 274mg | Sugar: 21g | Fiber: 1g | Calcium: 47mg | Iron: 1mg

Originally published July 2017. Updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Peach Cobbler Cheesecake Fruit Salad Recipe + Video appeared first on The Slow Roasted Italian.

Peach cobbler is one of my favorite desserts, and it totally reminds me of summer because most of the time when I make it, its when we are camping!

I cook it up in the Dutch oven over some coals, and it is the perfect hot dessert to eat before climbing into bed.

Crock Pot Peach Cobbler

This crockpot peach cobbler is perfection. It’s super quick and easy to prep, and it’s the perfect summer time dessert.

Such a great way to use the juicy fresh peaches that are in season. And it’s a perfect summer recipe, because you don’t have to heat up your oven! We also have a creamy peach cobbler milkshake that you will love!

I usually make it with canned peaches and a cake mix to make it super easy – since we are taking it camping after all.

But this version with fresh peaches, and a homemade cake type topping is amazing! It’s the perfect way to eat cobbler all year, but especially all summer long!

Serving Suggestion

Topping the slow cooker cobbler with ice cream is a must! Because you can’t have cobbler without vanilla ice cream. You can also add a maraschino cherry if you want 😉

If you love this peach cobbler recipe you’ll also love these peach cobbler bars, peach cobbler dump cake, or peach cobbler pound cake.

Helpful Tips for Making Crock Pot Peach Cobbler

• You can use frozen, or canned peaches instead of fresh peaches. Don’t use all the liquid in the canned peaches because the extra liquid will make the cobbler topping a little softer with less crunch on top.
  
  I do recommend fresh peaches if they are in season though, because the flavor is so much better!
• Use a slow cooker liner for super easy clean up!

Supplies You Will Need

• 6 Quart Slow Cooker 
• Large stock pot – for boiling the peaches to make skin removal easier. 
• Chef’s knife – for cutting up all those juicy peaches.

Enjoy!

With love from our simple kitchen to yours. 

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Other Peach Desserts 

Perfect Peach Cobbler Dump Cake  

Peach Cobbler Pound Cake  Peach Cheesecake Salad 

Print

Crock Pot Peach Cobbler

Crock Pot Peach Cobbler is a delicious southern dessert recipe, with fresh peaches and a sweet golden crust, made easily in a slow cooker!

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8 – 10

Calories 382cal

Author Donna Elick

Equipment

• slow cooker
• mixing bowls
• slotted spoon
• measuring spoons
• kitchen knives

Ingredients

• 5 cups fresh peaches pitted and sliced (about 8 large peaches)
• 1/4 cup granulated sugar
• Cobbler Topping
• 1 1/2 cups all purpose flour
• 1 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1/2 cup unsalted butter cold

Instructions

• PREPARE: the peaches. Bring a large pot of water to a boil. In a separate large bowl, prepare an ice bath with ice and cold water.
• BLANCH: 4 peaches at a time. Add to boiling water for 1 minute, then transfer to the ice bath. Let cool for a few minutes.
• PEEL: the peaches. Cut a small slit at the bottom of each peach and pull the skins away. Repeat with remaining peaches.
• SLICE: the peeled peaches into wedges. Add to a large bowl with ¼ cup granulated sugar and TOSS to coat.
• TRANSFER: peaches and juices into a 6 quart slow cooker coated with cooking spray.
• MIX: the cobbler topping. In a large bowl, stir together 1 ½ cups flour, 1 cup granulated sugar, 2 ½ teaspoons baking powder, and ¾ teaspoon kosher salt.
• SPRINKLE: the topping evenly over the peaches in the slow cooker.
• TOP: with butter. Cut ½ cup cold unsalted butter into thin slices (½ tablespoon each or smaller) and distribute evenly over the topping.
• COVER: the slow cooker with a paper towel under the lid to catch condensation.
• COOK: on high for 2 to 3 hours, or on low for 4 hours, until peaches are soft and the topping is golden and cooked through.
• SERVE: warm with vanilla ice cream.

Notes

Make Ahead: Peel and slice peaches up to 1 day ahead. Refrigerate with a squeeze of lemon to prevent browning.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat: Warm portions in the microwave or reheat the full cobbler in the slow cooker on low.

Freezing: Not recommended once assembled, but sliced peaches may be frozen for later use.

Nutrition

Serving: 1 | Calories: 382cal | Carbohydrates: 67g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 376mg | Sugar: 46g | Fiber: 3g | Calcium: 88mg | Iron: 2mg

Originally published June 2018.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Crock Pot Peach Cobbler appeared first on The Slow Roasted Italian.

Perfectly Peach Frozen Margarita

It’s Ladies Night Slow Roasters!  We are so excited to be hosting our second weekly Cocktail Link Party here at TSRI.  This week we are celebrating National Margarita Day!  It is a paid day off right????  Well, wishful thinking.  I guess no one is going to pay you to sip margaritas. Maybe…  Jose Cuervo is giving their people a paid day off for National Margarita Day.

Our cocktail creation for this momentous occasion is the Perfectly Peach Margarita.  A sweet, frozen, peachy margarita is just what I needed for this celebration.  Pure peach sweetness!  Imagine a fresh Georgia peach, perfectly ripe with a heavenly summer aroma transformed into a margarita.

What more could you ask for on National Margarita Day?  Perhaps a chance to link up your own margarita creations, appetizers and treats! Not in the mood for a margarita? How about a Cosmopolitan! Be sure to pop over to check out our co-host’s Greg and Katherine from Rufus’ Food and Spirits Guide favorite pick for Ladies Night.  Are you a featured favorite?  Make sure you grab a button to post on your site!

Happy National Margarita Day!  Kick ’em off and pour yourself one.  XO

Print

Perfectly Peach Frozen Margarita

It’s Ladies Night Slow Roasters! We are so excited to be hosting our second weekly Cocktail Link Party here at TSRI. This week we are celebrating National Margarita Day! It is a paid day off right???? Well, wishful thinking. I guess no one is going to pay you to sip margaritas. Drats! Maybe… Jose Cuervo is giving their people a paid day off for National Margarita Day.

Course Drink

Cuisine American

Method Blender

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 342cal

Author Donna Elick

Ingredients

• 1 cup peach chunks fresh, frozen, or canned
• 3 ounces tequila
• 3 ounces peach schnapps
• 1 ounce triple sec
• 1 ounce sugar
• 1 ounce sweetened lime juice
• 3 cups ice adjust to personal preference
• lime slices garnish

Instructions

• Add ingredients to blender (except garnish). Blend together until mixture becomes a thick slush (add more ice if necessary).
• Pour into margarita glasses and garnish with a lime slice! Serve and enjoy!

Nutrition

Serving: 1 | Calories: 342cal | Carbohydrates: 38g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 30mg | Sugar: 35g | Fiber: 1g | Calcium: 16mg | Iron: 1mg

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LADIES NIGHT COCKTAIL LINK PARTY FEATURES

Make sure you pick up your Featured badge!!!

My Favorite Pick

Manila Spoon’s Molten Chocolate Lava Cake

OK, this weeks rock stars… If you were featured this week, make sure you pick up your badge to display proudly on your website!

LADIES NIGHT Cocktail Link Party Rules:

1.  Link up to 3 cocktails, appetizers and/or treats (new one’s each week)

2.  Link back to the Ladies Night Cocktail Party or Grab a Button
(code below)

3.  Link directly to your post, not to your blog homepage

4.  Link party will be open through Sunday evening (submissions end Sunday
at 11:59pm Arizona time)

5.  Visit some of the other links and have fun!  Kick off your shoes and pour one.  It’s Ladies Night!  PAR-TAY!

Come party with us every Thursday!

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Perfectly Peach Frozen Margarita appeared first on The Slow Roasted Italian.