While the peaches are delicious to eat in hand, they are also perfect for cobblers, crumbles and pies.
To get you started, here is a Classic Peach Cobbler recipe, courtesy of Bon Appetite Desserts.
This down-home summer dessert is simple to make. The peaches don’t need to be peeled and the filling is mixed right in the baking dish. It is finished off with a delicious biscuit topping and a scoop of vanilla ice cream.
4 pounds peaches, halved, pitted, cut into wedges
¾ cup plus 2 tablespoons sugar
¼ cup unbleached all-purpose flour
2 tablespoons fresh lemon juice
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
2 ¼ cups unbleached all-purpose flour
6 tablespoons sugar, divided
1 tablespoon baking powder
¾ teaspoon salt
¼ cup (1/2 stick) chilled unsalted butter, cut into cubes
¼ cup chilled non-hydrogenated solid vegetable shortening, cut into ½ inch pieces
¾ cup plus 2 tablespoons chilled buttermilk
1 large egg, beaten to blend
1 teaspoon vanilla extract
Position rack in center of oven and preheat to 400 degrees Fahrenheit. Mix all ingredients in 13x9x2 glass baking dish. Bake 15 minutes (juices will be hot, but not bubbling).
Meanwhile, mix flour, 4 tablespoons sugar, baking powder, and salt in a large bowl. Using fingertips, rub in butter and shortening until mixture resembles coarse meal. Whisk buttermilk, egg, and vanilla in a 2-cup glass measuring cup to blend. Add to flour mixture and stir until soft dough forms.
Remove fruit from oven. Spoon dough over hot filling in 12 mounds, spacing evenly. Sprinkle with remaining 2 tablespoons sugar. Bake until juices thicken and topping is golden, about 40 minutes. Cool on rack at least 15 minutes.