Fruit recipe collection

Classic 9-inch peach pie with a double crust, fresh sliced peaches, cinnamon, and lemon juice. Baked golden until the juices bubble through the top crust slits.

Peach pirouette, a no-bake mousse dessert with pureed peaches folded into whipped orange gelatin and cream, surrounded by pirouette cookies. Elegant and no oven needed.

Peach pound cake baked in a bundt pan with brown sugar-coated peach slices on the bottom and a moist lemon yogurt batter. Flips out to reveal a caramelized peach top.

Fresh peach and kiwi fruit salad tossed with orange and lemon juice and topped with mint. A no-cook summer side that chills into a bright, juicy dessert or snack.

Fresh peach sauce with orange juice and nutmeg, thickened with cornstarch. A warm fruit topping for pancakes, waffles, ice cream, or pound cake.

Rustic peach skillet pie with fresh sliced peaches, cinnamon, and butter in a pastry crust folded over the edges like a galette. Simple, open-faced, and baked until bubbly and golden.

Chilled peach soup with white wine, orange liqueur, maple syrup, and whipped cream. A silky, boozy fruit soup that works as an elegant summer dessert or first course.

Peach sour cream pie with fresh peaches baked into a brown sugar custard tinged with orange zest. A late-summer fruit pie that trades the lattice top for silky cream.

Sugar-free peach spread made with just fresh peaches, allspice berries, and water. A naturally sweet fruit butter for canning with no added sugar or pectin.

Peach upside-down cake with a spiced gingerbread batter over brown sugar-glazed peach halves and cherries. A warmly spiced twist on the classic upside-down cake.

Peach dessert cake with fresh peaches baked into a lemon-scented batter, topped with cinnamon sugar and chopped nuts. Serve warm with whipped cream for a summer treat.

Peach oat cobbler: juicy ripe peaches under a rustic raisin-oat biscuit topping. Lower-fat dessert with bright almond extract and a cobblestone crust.

Peach-rhubarb crisp pairing sweet peaches with tart rhubarb under a buttery oat-and-coconut crumble. Made with canned peaches and frozen rhubarb so you can bake it year-round, in the oven or microwave. Serve warm with vanilla ice cream.

Peach cantaloupe soup blends ripe summer fruit with orange juice and a pinch of nutmeg into a chilled puree, topped with fresh blueberries. Light dairy-free starter or dessert.

Peaches and cream bread machine loaf: dried peaches and peach yogurt fold into a soft, lightly spiced bread with cinnamon and nutmeg. Sweet enough for breakfast toast, savory enough for sandwiches.

Three-layer peaches and cream cake with a walnut sponge soaked in sherry-peach syrup, layered with chopped peaches and whipped cream. An elegant celebration dessert.