25+ Delicious Desserts That Start With P: From Pies to Panna Cotta
Difficulty
Beginner to Advanced
Prep time
10–30 minutes
Cooking time
0–80 minutes
Makes
25+ P Desserts & 10 Recipe Cards
Ingredients You May Need for P Desserts
- Baking Basics: All-purpose flour, cake flour, sugar, brown sugar, powdered sugar, baking powder, cornstarch, salt, and vanilla.
- Dairy & Eggs: Butter, eggs, heavy cream, whole milk, cream cheese, Greek yogurt, and whipped cream.
- Fruit Ingredients: Peaches, berries, pumpkin purée, pears, pineapple, lemon, lime, and other seasonal fruits.
- Nuts & Sweet Fillings: Pecans, peanuts, peanut butter, chocolate, granola, honey, maple syrup, and corn syrup.
- Special Ingredients: Gelatin for panna cotta, puff pastry, pie crust, chocolate cookies, cinnamon, ginger, nutmeg, and cloves.
Table of Contents
When you think of desserts that start with P, pie and pudding probably come to mind first. But there’s a whole world of delicious P desserts waiting to be discovered.
From silky panna cotta and fluffy pavlova to buttery Portuguese pastries, every dessert has something different to offer. Some are quick to make, while others are perfect for a slow weekend bake.
If you’re looking for fresh dessert ideas, you’re in the right place. Whether it’s a family dinner, holiday, or a simple weekend treat, you’ll find plenty of inspiration here.
In this guide, you’ll discover 25+ desserts that start with P, from everyday favorites to traditional recipes from around the world. Each one includes a simple description, its origin, and what makes it worth trying.
You’ll also find 10 easy recipe cards with clear steps, practical baking tips, and helpful variations. Every recipe is selected from trusted sources and reviewed to make it easy to follow in a home kitchen.
Here’s what you’ll find inside:
- 25+ desserts that start with P
- 10 easy-to-follow recipe cards
- Vegan, gluten-free, and nut-free options
- Tips to avoid common baking mistakes
- A seasonal dessert guide
- A fun quiz to find your perfect P dessert
Some desserts will feel familiar, and some might be completely new. That’s the fun part—pick one that catches your eye and give it a try.
Alphabetical List of Desserts That Start With P
Looking for desserts that start with P? You have far more choices than pie and pudding. This list includes silky Italian custards, buttery pastries, fruit-filled classics, frozen treats, and traditional sweets from around the world.
Each entry gives you a quick idea of what the dessert tastes like, where it comes from, and when it works best. Some are wonderfully no-fuss. Others need a little patience, but nothing here requires you to turn your kitchen into a professional bakery.
1. Panna Cotta
Panna cotta is a silky Italian dessert made with cream, sugar, vanilla, and gelatin. It comes from the Piedmont region and is usually served with berry sauce, caramel, or fresh fruit.
It looks elegant, but the method is surprisingly simple. Heat the cream gently, dissolve the gelatin fully, and let the refrigerator do the rest.
This is a lovely make ahead dessert for dinner parties, especially when you want something light that still feels special.
If you enjoy panna cotta with a creative twist, our black dessert ideas also include a dramatic panna cotta variation.
2. Parfait
Parfait can mean two different desserts. The traditional French version is a smooth frozen custard, while the American version layers yogurt or cream with fruit, granola, and sometimes nuts.
The American style parfait is quick, colourful, and completely no-bake. You can also change the layers depending on what is already waiting in your fridge.
To keep it fresh and crunchy:
- Prepare the yogurt and fruit ahead.
- Add granola just before serving.
- Use clear glasses so the layers can show off a little.
3. Pastéis de Nata
Pastéis de nata are small Portuguese custard tarts with flaky pastry and creamy egg filling. Their tops bake until golden, with dark caramelised spots that give them their familiar bakery look.
These famous tarts are closely linked with the Jerónimos Monastery in Lisbon. They are best served slightly warm with cinnamon or powdered sugar.
The real charm is the contrast: crackly pastry outside, soft custard inside. Very little convincing is needed after the first bite.
4. Pavlova
Pavlova is a meringue-based dessert named after Russian ballerina Anna Pavlova. Australia and New Zealand are both connected to its history, and neither country seems eager to give up the claim.
A good pavlova has a crisp shell, a soft marshmallow-like centre, and plenty of whipped cream and fresh fruit on top.
Kitchen tip: Keep your bowl and beaters completely free from grease and egg yolk. Meringue can be surprisingly dramatic about the smallest trace.
5. Peach Cobbler
Peach cobbler is a warm American dessert made with juicy peaches under a biscuit-style topping or soft cake batter. It is especially popular in the Southern United States and is a classic way to use summer fruit.
Choose peaches that are ripe but still firm. Very soft peaches can release too much liquid before the topping has time to bake properly.
Serve it warm with vanilla ice cream. That part may not be compulsory, but it feels pretty close.
6. Peanut Brittle
Peanut brittle is a thin, crunchy sweet made by cooking sugar and corn syrup with peanuts. The hot mixture is spread out, cooled, and then broken into rough pieces.
It is simple in theory, but cooked sugar moves quickly. This is not the recipe to start while answering messages or reorganising the cupboard.
Toast the peanuts first for a deeper flavour, and keep all your tools ready before the sugar reaches the right stage.
7. Peanut Butter Cookies
Peanut butter cookies are classic American cookies known for the crosshatch pattern pressed into the dough with a fork. The pattern helps flatten the thick dough and gives the cookies their familiar homemade look.
You can usually mix the dough by hand, so a stand mixer is not essential. Bake them a little less for a softer centre or slightly longer for crisp edges.
Allergen note: Clearly label these cookies as containing peanuts. Sunflower seed butter can be used as a nut-free alternative, although the colour and flavour may change.
8. Peanut Butter Pie
Peanut butter pie usually combines peanut butter, cream cheese, whipped cream, and a chocolate cookie crust. Most versions are completely no-bake, which is excellent news when the weather is hot or the oven is already occupied.
Chill the pie well before slicing so the filling stays neat instead of slowly wandering across the plate.
Popular toppings include:
- Whipped cream
- Chocolate curls
- Chopped peanuts
- A thin chocolate drizzle
9. Pecan Pie
Pecan pie is a Southern American favourite made with pecans, eggs, butter, sugar, and often corn syrup. The filling becomes soft and sticky, while the pecans form a crisp layer on top.
It is most closely associated with Thanksgiving and Christmas, but there is no rule saying you must wait for a holiday.
Lightly toast the pecans before adding them. It is a small step, but it gives the finished pie a much fuller nutty flavour.
10. Pie
Pie is a broad category of baked desserts made with pastry and a sweet filling. Apple, cherry, blueberry, peach, pumpkin, and custard pies are some of the most familiar examples.
A good crust should be buttery, flaky, and tender. Warm butter is usually the reason pastry becomes heavy instead of layered.
For a better crust:
- Use cold butter.
- Add ice-cold water.
- Avoid overmixing.
- Chill the dough before rolling.
The less you handle the dough, the happier your pie crust will be.
11. Plum Pudding
Plum pudding is not the soft, creamy pudding its name suggests. Also called Christmas pudding, it is a dense steamed dessert made with dried fruit, warm spices, breadcrumbs or flour, and traditionally suet.
It is usually prepared ahead, reheated for Christmas, and sometimes covered with warm brandy before being carefully set alight.
Despite the name, many modern versions contain no fresh plums at all. Dessert names do enjoy keeping us slightly confused.
12. Pączki
Pączki are rich Polish doughnuts filled with jam, custard, chocolate, or sweet cheese. Their dough usually contains eggs, butter, and milk, giving them a softer and richer texture than a basic doughnut.
They are traditionally eaten on Fat Thursday, before Lent begins. The custom developed as a practical way to use rich ingredients before the fasting period.
Common fillings include rose jam, plum jam, vanilla custard, and chocolate cream.
13. Poached Pears
Poached pears are gently simmered in a sweet liquid until tender. The poaching syrup may include wine, juice, cinnamon, vanilla, citrus peel, or cloves.
They look elegant but are surprisingly easy to prepare. You can serve them warm or chilled, whole or sliced.
They pair especially well with:
- Reduced poaching syrup
- Dark chocolate sauce
- Vanilla ice cream
- Whipped cream
When made without dairy-based toppings, they can also be naturally vegan and gluten-free.
14. Popsicles
Popsicles are frozen treats made with fruit juice, purée, yogurt, coconut milk, or flavoured water. They are easy to customise and require very little equipment.
Taste the mixture before freezing because cold temperatures make flavours seem less sweet. A little extra fruit or sweetener can make a big difference.
Easy flavour combinations include mango and lime, strawberry and yogurt, peach and ginger, or mixed berries with coconut water.
No molds? Small paper cups work too. The freezer is not judging your equipment.
15. Pound Cake
Traditional pound cake was made with one pound each of butter, sugar, flour, and eggs. Modern recipes usually use adjusted measurements but keep the same dense, buttery crumb.
It tastes lovely on its own and also works well with berries, whipped cream, lemon glaze, or fruit compote.
Let the cake cool completely before slicing. Cutting it while warm can compress the crumb and leave it slightly gummy.
16. Profiteroles
Profiteroles are small French choux pastry puffs filled with whipped cream, pastry cream, or ice cream. They are often finished with warm chocolate sauce.
They may look like a bakery-only dessert, but the dough uses simple ingredients. You can pipe it with a pastry bag or shape small mounds with two spoons.
Do not open the oven while the puffs are rising. A sudden drop in heat can make them collapse, and nobody wants flat profiteroles after all that stirring.
17. American Pudding
American pudding is a smooth, spoonable dessert made by thickening milk with cornstarch, eggs, or both. Popular flavours include chocolate, vanilla, banana, and butterscotch.
It cooks quickly on the stovetop, but you need to keep stirring once it begins to thicken. Pudding somehow knows the exact second you look away.
For an extra-silky finish, strain it through a fine sieve before chilling.
If you want to explore a very different style of pudding, try our Mexican bread pudding recipe, made with toasted bread, warm syrup, cheese, raisins, and nuts.
18. Puff Pastry Desserts
Puff pastry is not one dessert, but it forms the base of many sweet favourites, including palmiers, fruit turnovers, tarts, and mille-feuille.
Its thin buttery layers rise in the oven and become crisp and flaky. Store-bought puff pastry is a perfectly sensible shortcut, especially when folding dough for several hours is not part of your plan.
Keep it cold while working, and return it to the refrigerator if the butter starts to soften.
19. Pumpkin Pie
Pumpkin pie is made with pumpkin purée, eggs, cream, and warm spices such as cinnamon, ginger, nutmeg, and cloves. The filling is baked inside a flaky pastry crust and usually served with whipped cream.
It is one of the most familiar autumn desserts and a regular feature on Thanksgiving tables.
Use plain pumpkin purée rather than prepared pumpkin pie filling. This gives you control over the sugar and spices instead of letting the can make every decision.
20. Puto
Puto are soft Filipino steamed rice cakes that may be served as a snack, side dish, or lightly sweet dessert. Traditional versions use rice flour, which gives them a tender and slightly chewy texture.
They may be plain, brightly coloured, or topped with cheese or salted egg. Because they are steamed rather than baked, they are useful when you want something warm without switching on the oven.
Rice-flour versions can be gluten-free, but always check the other ingredients and possible cross-contact.
21. Peach Melba
Peach Melba combines poached peaches, vanilla ice cream, and raspberry sauce. French chef Auguste Escoffier created it in honour of Australian singer Nellie Melba.
The dessert feels elegant without being complicated. Most of the preparation can also be done before guests arrive, which is always helpful when the kitchen is already busy.
Each serving brings together soft fruit, cold vanilla ice cream, and tart raspberry sauce. Add sliced almonds if you want a little crunch.
22. Peppermint Patties
Peppermint patties have a cool, creamy mint centre covered with dark chocolate. They are especially popular during the holiday season but also work well as a small after-dinner sweet.
Homemade versions usually need only a few basic ingredients. Chill the mint centres before dipping so they keep their shape.
Otherwise, you may end up with chocolate-covered mint puddles. Still edible, just not quite the plan.
23. Pineapple Upside-Down Cake
Pineapple upside-down cake is a retro favourite made with pineapple rings and maraschino cherries arranged over a caramel layer. A soft vanilla cake batter is baked on top, then flipped to reveal the fruit.
The pineapple and cherries caramelise as the cake bakes, giving the topping a glossy finish and plenty of sweetness.
Flip the cake while it’s still slightly warm so the fruit releases neatly from the pan. The result is a soft, buttery cake with juicy caramelised fruit in every slice.
24. PLÁTANOS EN TENTACIÓN
25. Pot de Crème
Pot de crème is a French baked custard traditionally served in small pots. Chocolate is one of the most popular flavours, but vanilla, coffee, and caramel work beautifully too.
The custards bake gently in a water bath, which helps them cook evenly and stay smooth.
Remove them from the oven while the centres still have a slight wobble. They will continue to set as they cool, so resist the urge to bake them into submission.
26. Pralines
A Note From Our Kitchen
Recipe Cards for Selected Desserts
If you’ve been scrolling through all these P desserts wondering which ones are actually worth making at home, start here. These 10 recipes give you a nice mix of pies, chilled desserts, fruity treats, and a few easy options for days when you really don’t want to turn on the oven.
Nothing here needs a professional kitchen. Just follow the steps, keep an eye on the small details, and don’t rush the cooling or chilling times. Those little things usually make the biggest difference.
1. Pumpkin Pie
Pumpkin pie looks simple, but the crust is usually where things go wrong. If you pour the filling straight into raw pastry, you can easily end up with a soft or soggy bottom.
That’s why we’re giving the crust a short head start in the oven. Once that’s done, the rest is mostly mixing, pouring, and waiting for that warm pumpkin-spice smell to fill the kitchen.
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
For the filling:
- 1 can (15 oz) pumpkin purée
- 3 large eggs
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
How to Make It
- Add the flour, sugar, and salt to a bowl. Work in the cold butter until you have small crumbly pieces.
- Add the ice water slowly. Stop as soon as the dough begins to hold together.
- Shape it into a disc and chill for at least 1 hour.
- Roll it out and fit it into a 9-inch pie dish. Crimp the edges, then freeze for 15 minutes.
- Heat your oven to 375°F. Line the crust with parchment and add pie weights or dried beans.
- Bake for 15 minutes. Remove the weights, then bake for another 5 minutes.
- Lower the oven to 350°F. Whisk all the filling ingredients together until smooth.
- Pour the filling into the warm crust and bake for 50–60 minutes.
- The edges should look set, but don’t worry if the center still has a slight wobble.
- Let the pie cool completely, then chill for at least 4 hours before slicing.
Prep Time: About 30 minutes, plus chilling
Cook Time: About 70–80 minutes
Chill Time: At least 4 hours
Serves: 8
2. Pecan Pie
Pecan pie is all about contrast. You get that soft, sticky filling underneath and a layer of toasted pecans on top that gives every bite a bit of crunch.
One small step is worth doing before the pie goes into the oven: toast the pecans. It only takes a few minutes, but it brings out much more of their natural nutty flavor.
Ingredients
- 1 prepared 9-inch pie crust
- 2 cups pecan halves
- 3 large eggs
- 1/2 cup light corn syrup
- 1/2 cup dark corn syrup
- 1/2 cup brown sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
How to Make It
- Partially bake your pie crust and let it cool for a few minutes.
- Place the pecans in a dry skillet over medium-low heat for 3–5 minutes. Keep stirring so they don’t burn.
- Roughly chop half of them and leave the rest whole.
- Whisk the eggs, both corn syrups, brown sugar, butter, vanilla, and salt together.
- Stir in the chopped pecans.
- Pour the filling into your crust and arrange the whole pecans on top.
- Bake at 350°F for about 50–55 minutes.
- The outside should look firm, while the middle can still move slightly.
- Let it cool completely before you try to slice it.
Prep Time: About 20 minutes
Cook Time: 50–55 minutes
Serves: 8
3. Panna Cotta
If panna cotta looks like one of those restaurant desserts that must be difficult to make, don’t let it fool you. The actual method is quite simple.
You’re gently heating cream, milk, sugar, and vanilla, then using gelatin to help everything set in the fridge. The main thing is not to boil the mixture aggressively.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup sugar
- 1 vanilla bean or 2 teaspoons vanilla extract
- 1 packet powdered gelatin, about 2 1/4 teaspoons
- 3 tablespoons cold water
- Fresh berries or berry sauce
How to Make It
- Sprinkle the gelatin over the cold water and leave it for 5–10 minutes.
- Add cream, milk, and sugar to a saucepan.
- If you’re using a vanilla bean, scrape in the seeds and add the pod too.
- Warm everything gently until the sugar dissolves and the mixture starts steaming.
- Take it off the heat before it reaches a hard boil.
- Remove the vanilla pod, then stir in the gelatin until it has fully dissolved.
- Pour into small glasses or ramekins.
- Let them cool slightly, then refrigerate for at least 4 hours.
- Serve with berries or a spoonful of berry sauce.
Prep Time: About 15 minutes
Cook Time: 5–10 minutes
Chill Time: At least 4 hours
Serves: 6
4. Pavlova
Pavlova is one of those desserts that looks impressive before you’ve even added the fruit. Crack through the crisp outer shell and you’ll find a soft, marshmallow-like center underneath.
The meringue does need a little patience, though. Your bowl needs to be completely clean, and the sugar should go in gradually rather than all at once.
Ingredients
- 4 large egg whites, room temperature
- 1 cup superfine sugar
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 2 cups fresh fruit
How to Make It
- Heat the oven to 250°F and line a tray with parchment.
- Draw a 9-inch circle on the paper to use as your guide.
- Beat the egg whites until soft peaks form.
- Add the sugar one tablespoon at a time while continuing to beat.
- Keep going until the meringue looks thick, glossy, and holds stiff peaks.
- Gently fold in the cornstarch, vinegar, and vanilla.
- Spoon the mixture onto your circle and create a shallow dip in the middle.
- Bake for about 1 hour 15 minutes.
- Turn the oven off and let the pavlova cool inside with the door slightly open.
- Once completely cool, top with whipped cream and fresh fruit.
Prep Time: About 20 minutes
Cook Time: About 1 hour 15 minutes
Cooling Time: 1–2 hours
Serves: 8
Before you start whipping the egg whites, check your bowl and beaters for grease. Even a small amount of oil or egg yolk can make it harder to get a strong meringue.
Also, wait until close to serving time before adding the cream and fruit. Once the toppings go on, the crisp shell will gradually start to soften.
5. Profiteroles
Profiteroles sound fancy, but the pastry itself only uses a handful of everyday ingredients. What makes them special is the steam created during baking, which helps those little pastry shells puff up and become hollow inside.
That hollow center is exactly what you want. Once the shells are cool, you can fill them with whipped cream and finish everything with warm chocolate sauce.
Ingredients
For the pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the filling:
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
For the sauce:
- 4 oz dark chocolate
- 1/2 cup heavy cream
How to Make It
- Heat the oven to 425°F.
- Bring the water, butter, sugar, and salt to a boil.
- Add the flour all at once and stir quickly.
- Keep stirring until the dough forms a ball and pulls away from the pan.
- Let it cool for a few minutes.
- Beat in the eggs one at a time until the mixture looks smooth and shiny.
- Spoon or pipe small mounds onto a lined baking tray.
- Bake for 15 minutes at 425°F.
- Lower the heat to 375°F and continue baking for another 20–25 minutes.
- Let the shells cool before filling them.
- Whip the cream with sugar and vanilla, then spoon or pipe it inside.
- Pour warm cream over the chopped chocolate, stir smooth, and drizzle over the top.
Prep Time: About 30 minutes
Cook Time: 35–40 minutes
Serves: About 8
Try not to open the oven door during the first part of baking. That sudden drop in heat can cause the puffs to collapse before the structure has properly set.
Once they’re baked, you can poke a tiny hole in each shell to let the steam escape. This can help them stay a little crisper as they cool.
6. No-Bake Peanut Butter Pie
This is the dessert to make when you want something creamy and satisfying without dealing with the oven. The filling takes only a few minutes to put together, then the fridge does the rest of the work.
The chocolate cookie crust also means you don’t have to make pastry. If you’re really short on time, you can even use a ready-made chocolate crust.
Ingredients
For the crust:
- 24 chocolate sandwich cookies
- 5 tablespoons melted butter
For the filling:
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 1/2 cups heavy cream
For the top:
- Whipped cream
- Chocolate shavings or melted chocolate
How to Make It
- Crush the cookies into fine crumbs.
- Mix them with the melted butter and press into a 9-inch pie dish.
- Place the crust in the freezer while you make the filling.
- Beat the cream cheese and peanut butter until smooth.
- Add the powdered sugar and vanilla.
- Whip the heavy cream separately until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture.
- Spoon everything into the crust and smooth the top.
- Chill for at least 4 hours.
- Add whipped cream and chocolate before serving.
Prep Time: About 25 minutes
Chill Time: At least 4 hours
Serves: 8
If you want neat slices, give this pie plenty of time in the fridge. Cutting it too soon is usually when things start getting messy.
Conventional creamy peanut butter is generally easier to work with here because natural peanut butter can separate and leave the filling softer
7. American-Style Parfait
This is probably the easiest recipe in the group. There’s no baking, no special technique, and no long waiting time.
You simply layer yogurt, granola, and fruit in a glass. It looks pretty without much effort, which is always useful when you need a quick dessert.
Ingredients
- 2 cups Greek yogurt
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla
- 1 1/2 cups granola
- 2 cups mixed berries
- 1/4 cup nuts or seeds, optional
How to Make It
- Mix the yogurt with honey and vanilla.
- Add a spoonful to the bottom of each glass.
- Add some granola and berries.
- Repeat the layers until the glasses are full.
- Finish with a few berries and a drizzle of honey.
- Serve right away.
Prep Time: About 10 minutes
Serves: 4
Making these ahead? Keep the yogurt, fruit, and granola separate until close to serving. Otherwise, the granola will slowly lose its crunch.
You can also change the flavors very easily. Try mango and coconut for a tropical version, or stir a little cocoa into the yogurt and add strawberries for a chocolate-fruit combination.
8. Pound Cake
Pound cake doesn’t need a fancy topping to be good. A simple slice works perfectly with tea or coffee, and you can always add berries, whipped cream, or a light glaze when you want something extra.
The key step here is creaming the butter and sugar properly. Give it a little time rather than rushing through it.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 4 large eggs
- 2 cups cake flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1/2 cup milk or heavy cream
How to Make It
- Heat the oven to 325°F.
- Grease and flour a 9 x 5-inch loaf pan.
- Beat the butter and sugar until pale and fluffy.
- Add the eggs one at a time.
- Mix in the vanilla.
- Combine the flour and salt separately.
- Add the flour and milk in stages, starting and finishing with flour.
- Spoon the batter into the pan and smooth the top.
- Bake for 60–75 minutes.
- Let it cool in the pan for about 10 minutes before moving it to a rack.
Prep Time: About 20 minutes
Cook Time: 60–75 minutes
Serves: 10
Tempting as it is, don’t slice the cake straight from the oven. Give it time to cool so the crumb can settle properly.
For an easy flavor change, add lemon or orange zest. You can also divide part of the batter and mix in cocoa for a simple marble effect.
9. Peach Cobbler
Peach cobbler is the kind of dessert you can put right in the middle of the table and let everyone help themselves. You get warm, juicy peaches underneath and soft biscuit topping with golden edges on top.
Fresh peaches are lovely when they’re in season, but frozen peaches work too. So there’s no need to wait until summer if you’re craving cobbler.
Ingredients
For the filling:
- 6 cups sliced peaches
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
For the topping:
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 3/4 cup milk or buttermilk
How to Make It
- Heat the oven to 375°F.
- Toss the peaches with sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
- Spread them in a 9 x 9-inch baking dish.
- Mix the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture looks crumbly.
- Add the milk and mix just until a soft dough forms.
- Drop spoonfuls of dough over the peaches.
- Bake for 35–40 minutes.
- You’ll know it’s ready when the fruit is bubbling and the topping looks golden.
- Let it rest for about 10 minutes before serving.
Prep Time: About 20 minutes
Cook Time: 35–40 minutes
Serves: 8
Try to use peaches that are ripe but still slightly firm. Very soft fruit can break down quickly and leave you with more sauce than actual peach pieces.
If you’re using frozen peaches, let them thaw a little and drain away some excess liquid before adding them to the dish.
10. Fruit Popsicles
Find a P Dessert for Any Occasion
Choose an occasion to find desserts that fit the moment.
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Your dessert matches will appear here.
Dietary and Difficulty Filters
Use the table below to quickly find P desserts that match your dietary needs and cooking skill level.
“With substitutions” means the dessert can be made vegan, gluten-free, or nut-free with a few simple ingredient swaps. These substitutions should be clearly explained in each recipe card.
| Dessert | Vegan | Gluten-Free | Nut-Free | Difficulty |
|---|---|---|---|---|
| Panna Cotta | No | Yes (with GF thickener) | Yes | Intermediate |
| Parfait | With substitutions | Yes (use GF granola) | With substitutions | Easy |
| Pastéis de Nata | No | No | Yes | Advanced |
| Pavlova | No | Yes | Yes | Intermediate |
| Peach Cobbler | With substitutions | With substitutions | Yes | Easy |
| Peanut Brittle | No | Yes | No | Intermediate |
| Peanut Butter Cookies | No | With substitutions | No | Easy |
| Peanut Butter Pie | No | With substitutions | No | Easy |
| Pecan Pie | No | With substitutions | No | Intermediate |
| Pie (Fruit) | With substitutions | With substitutions | Yes | Intermediate |
| Plum Pudding | No | With substitutions | Yes | Advanced |
| Pączki | No | No | Yes | Advanced |
| Poached Pears | Yes | Yes | Yes | Easy |
| Popsicles | Yes | Yes | Yes | Easy |
| Pound Cake | No | With substitutions | Yes | Easy |
| Profiteroles | No | No | Yes | Advanced |
| Pudding (American) | With substitutions | With substitutions | Yes | Easy |
| Puff Pastry Desserts | No | No | Yes | Advanced |
| Pumpkin Pie | No | With substitutions | Yes | Intermediate |
| Puto | With substitutions | Yes (rice flour) | Yes | Intermediate |
| Peach Melba | With substitutions | Yes | Yes | Easy |
| Peppermint Patties | No | Yes | Yes | Intermediate |
| Pineapple Upside-Down Cake | No | With substitutions | Yes | Intermediate |
| Plátanos en Tentación | Yes | Yes | Yes | Easy |
| Pot de Crème | No | Yes | Yes | Intermediate |
| Pralines | No | Yes | No | Intermediate |
Essential Tools and Equipment
- Mixer: Use a hand or stand mixer for cream, egg whites, and butter.
- Baking Mats & Sheets: Helpful for cookies, pastries, and easy cleanup.
- Mixing Bowls: Glass bowls are useful for mixing and melting ingredients.
- Pastry Blender: Good for pie dough, cobblers, and flaky pastry.
- Ramekins: Useful for custards, panna cotta, and pot de crème.
- Popsicle Molds: A simple choice for homemade frozen desserts.
Quick Tip: Chill your bowl and beaters before whipping cream.
Expert Tips for Perfect P Desserts
Which P Dessert Are You?
Answer 5 quick questions and discover your perfect P dessert.
Frequently Asked Questions
Blind-bake the crust before adding wet fillings. Prick the bottom with a fork, line with parchment, fill with pie
weights or dried beans, and bake until lightly golden. For extra protection, brush the baked crust with a thin layer of
beaten egg white and bake for 2 more minutes, it creates a moisture barrier.
Many P desserts are make-ahead friendly. Pies, panna cotta, pound cake, and peanut butter pie can be made a day
or two in advance. Pavlova shells can be baked and stored in an airtight container for up to 2 days (top just before
serving). Parfaits and popsicles are best assembled the day of, but components can be prepped ahead.
Coconut cream works beautifully in panna cotta and whipped toppings. Use vegan butter and plant-based milk in
pie crusts and pound cakes. For parfaits, choose coconut or almond yogurt. Always check that your substitute has a
similar fat content for structure.
The most common culprit is insufficient gelatin or not allowing enough time to chill. Make sure you use the correct
amount of gelatin for the liquid volume, and refrigerate for at least 4 hours (overnight is safer). Also, avoid boiling
the cream mixture after adding gelatin, as high heat can weaken its setting power.
Once topped with cream and fruit, pavlova is best eaten immediately. If you have an untopped meringue shell,
store it in an airtight container at room temperature for up to 2 days. Avoid the fridge, as humidity will soften it.
Leftover topped pavlova can be refrigerated but will become soggy, it’s still delicious, just less crisp.
Absolutely! Peanut butter pie, parfaits, popsicles, and no-bake cheesecake (with a P twist like passionfruit) are all
excellent choices. You can also make a no-bake pudding pie with a cookie crust. Check the dietary filter table for
“Easy” and “No-bake” tags.
Final Thoughts: Which P Dessert Will You Try First?
Ingredients You May Need for P Desserts
- Baking Basics: All-purpose flour, cake flour, sugar, brown sugar, powdered sugar, baking powder, cornstarch, salt, and vanilla.
- Dairy & Eggs: Butter, eggs, heavy cream, whole milk, cream cheese, Greek yogurt, and whipped cream.
- Fruit Ingredients: Peaches, berries, pumpkin purée, pears, pineapple, lemon, lime, and other seasonal fruits.
- Nuts & Sweet Fillings: Pecans, peanuts, peanut butter, chocolate, granola, honey, maple syrup, and corn syrup.
- Special Ingredients: Gelatin for panna cotta, puff pastry, pie crust, chocolate cookies, cinnamon, ginger, nutmeg, and cloves.
