Fresh Peach Dessert Recipe

Whether I am in Utah or Washington, at the end of the summer it is peach season! Both states have a lot of peach trees! I love peaches and the yummy desserts you can make with them. Peaches remind me of summertime and this fresh peach dessert recipe makes me wish it was summertime all year long!

A few weeks back I was at a family gathering at my brothers home in Cache Valley in Northern Utah. They had invited some friends and family over to celebrate my nephews return from a two year mission for our church.

After the church service, we went back to their home and my brother and his wife hosted a luncheon. We were all so hungry after a long morning driving up there and attending church so when I saw this amazing peach dessert, I knew I was going to have to try it! Everyone there was salivating over it. I shouldn’t admit it, but I dished that up first and ate that before I had anything else! Who needs to eat a sandwich first when there’s a yummy fruit filled dessert on the table? It was so good! Fresh peaches and whip cream, how can you go wrong!

I tracked down the lady that made it and she graciously shared her recipe with me. I made some tweaks to her recipe that included the addition of almond extract (at my husbands request, he LOVES almond extract) and using real whip cream instead of cool whip and this is the result. Either way, it’s amazing and so good!

Fresh Peach Dessert

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Prep Time 45

Cook Time 10

Total Time 55

Course Dessert

Servings 10

Ingredients

3 cups graham crackers crushed
4 TBSP butter melted
4 TBSP sugar
16 oz cream cheese
5 TBSP milk
1/2 cup sugar
4 tsp almond extract
8 fresh peaches peeled and sliced
2 TBSP lemon juice
2 cups heavy whipping cream
1/2 cup powdered sugar

Instructions

Crush 3 cups graham crackers and add in 4 TBSP butter melted, and 4 TBSP sugar. Set aside about ¼ of a cup to use to sprinkle on top of the whipped cream at the end. (Optional: 2 tsp almond extract)
Mix and press into bottom of 9 x 13 dish.
Bake for 10 minutes on 350 degrees then let cool for 15-20 minutes while you prepare the rest of the ingredients.
In a mixing bowl or stand mixer, combine 16 oz cream cheese (2 packages), softened, 5 TBSP milk, 2 teaspoons of almond extract, and 1/2 cup sugar. Beat until all the ingredients are blended well.
Peel and slice the 8 fresh peaches, drizzle with 2 TBSP lemon juice, and toss gently to coat all the peaches. This keeps the peaches from turning brown.
Put the cream cheese mixture on top of the graham cracker crust and then top with the freshly peeled peaches.
In a separate mixing bowl or stand mixer, whip 2 cups heavy whipping cream and add 1/2 cup powdered sugar and the remaining 2 teaspoons of almond extract.
Cover the top of the peaches with whipping cream. Garnish with leftover graham cracker crumbs and a few berries or peaches.
Chill until ready to serve.

Keyword dessert, peach, whipped cream

Holly’s Helpful tips:

*Blanch the peaches first. Bring a large pot of water to a boil and drop peaches in for 2 minutes. Take them out and immediately immerse them into ice water to stop the cooking process. This makes it so the skin peels off without destroying the shape of the peach and also allows you to make nice uniform slices. This is not a requirement but I’ve found that it helps keep the peaches intact and you don’t lose as much of the peach when you peel them as you do when you don’t blanch them first.

*Lemon juice helps prevent the peaches from turning brown. I drizzle 1-2 TBSP and toss to coat the peaches.

*When I am pressing graham cracker crumbs into the bottom of the pan, I use the bottom of a glass or measuring cup to help flatten out and press the crumbs into the bottom of the dish.

*I sometimes add 2 tsps of almond extract to the graham cracker crust. If you’re not a huge almond extract fan, you can leave this out.

*I use a wider, taller serving dish that has higher sides on it. See photos for reference.

*You can use cool whip instead of whipped cream if you prefer.