Y'all, I'm SO excited for peach season - we're almost there! There’s nothing quite like biting into a ripe Texas peach in the middle of summer—juicy, sweet, and sunshine-kissed. Around here, Fredericksburg peaches are the real stars of the season, and when they show up at local markets, you better believe I’m grabbing a bag (or two).
In this post, I’m showing love to my favorite summer fruit with two peach-packed recipes: a good ol’ fashioned Texas Peach Cobbler and a bakery-style Peach Bourbon Hand Pie. Whether you’re feeding a crowd or treating yourself to a flaky pocket of peachy goodness, these bakes are full of Lone Star flavor.
🍑 Recipe #1: Texas Peach Cobbler (Classic & Easy)
Ingredients:
- 6–8 fresh Fredericksburg peaches (about 5 cups), peeled and sliced
- 1 tbsp lemon juice
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp cornstarch
For the batter:
- 1 cup all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- Pinch of salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
Instructions:
- Preheat oven to 350°F.
- In a saucepan, toss peaches with lemon juice, sugars, cinnamon, nutmeg, and cornstarch. Simmer 5–7 minutes until thickened slightly.
- In a bowl, mix flour, sugar, baking powder, salt, and milk until smooth.
- Pour melted butter into a 9x13” baking dish. Pour batter over (don’t stir).
- Spoon peaches over the batter. Again—don’t stir. The magic happens in the oven.
- Bake for 40–45 minutes until golden and bubbly.
Serve with: A scoop of Blue Bell vanilla, obviously.
🥃 Recipe #2: Peach Bourbon Hand Pies
Ingredients (makes 8–10):
For the filling:
- 2 cups diced peaches
- 2 tbsp bourbon
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- Pinch of cinnamon and salt
For the crust:
- 2 1/2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup unsalted butter, cold & cubed
- 6–8 tbsp ice water (Or use store-bought pie crust in a pinch—no judgment here!)
To finish:
- 1 egg (for egg wash)
- Turbinado sugar for sprinkling
Instructions:
- In a small saucepan, cook peaches, bourbon, sugar, cornstarch, vanilla, cinnamon, and salt for 5–7 minutes until syrupy. Let cool.
- For crust: Pulse flour, sugar, and salt in a food processor. Add butter, pulse until crumbly. Add ice water 1 tbsp at a time until dough forms. Chill 1 hour.
- Roll out dough to 1/8” thick. Cut into 4–5” rounds or rectangles.
- Spoon cooled filling in center, fold over, and crimp edges with a fork.
- Brush with egg wash, sprinkle with turbinado sugar.
- Bake at 375°F for 20–25 minutes until golden brown.
Optional glaze: Mix powdered sugar + peach juice + bourbon for a drizzle on top.
🍽️ Bonus Tips
- Farm-fresh peaches = best flavor. Hit up your local stand early for the good ones (you know, the ones on the side of the road - those are the real deal)
- Want to make this before the fresh peaches show up? You can sub frozen, just thaw and drain first.
- Hand pies freeze beautifully. Bake now, reheat later for a sweet treat anytime.
✨ Wrapping It Up
When peach season hits Texas, you bake like it matters. These two recipes are perfect for making the most of those juicy gems, whether you’re feeling cozy with cobbler or a little fancy with hand pies. Serve them up at summer cookouts, bake sales, or keep ‘em all to yourself—I won’t tell.
👉 Next in the Texas Bakes series: We’re talking no-bake desserts to beat the heat. Get ready for prickly pear lime pies and chilled peach cheesecakes. Stay tuned!