Buttermilk Fried Peaches (w/ Homemade Crème Anglaise & Easy Salted Caramel)
These Buttermilk Fried Peaches are the most incredible summer dessert you will ever make — tart and juicy peach slices are dipped into a slightly tangy buttermilk batter, fried until beautifully golden and perfectly crisp, and rolled in a warm cinnamon sugar coating that adds the most irresistible crunch. The outside stays perfectly golden and crunchy while the peach inside turns into the most warm, juicy, and heavenly bite you will ever experience. Served with a homemade crème anglaise and an insanely easy salted caramel — this is the ultimate summer dessert that feels elegant, indulgent, and completely irresistible!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Heavy Cream: Combined with the whole milk to create the rich and creamy base of the homemade crème anglaise — adds a luxurious richness and silky texture that makes the sauce incredibly smooth, indulgent, and perfectly pourable over the warm fried peaches.
Milk: Used in both the homemade crème anglaise and as a substitute option for the buttermilk batter — whole milk is recommended for the richest and most creamy crème anglaise but any milk of choice works well throughout.
Vanilla Bean Paste or Extract: Adds a warm, sweet, and aromatic flavor that enhances the homemade crème anglaise and the buttermilk batter throughout every single bite.
Egg Yolks: The key to the richest, creamiest, and most perfectly set crème anglaise — four egg yolks add a beautiful golden color, a rich depth of flavor, and a thick, luxurious texture that makes the sauce truly stunning when drizzled over the warm fried peaches.
Granulated Sugar: Used in the crème anglaise, the buttermilk batter, and the cinnamon sugar coating — sweetens and balances all the flavors while helping create that perfectly golden and irresistible cinnamon sugar crunch on every single fried peach slice.
Maple Syrup: The base of the insanely easy homemade salted caramel that adds a natural, caramel-like sweetness and a beautiful warm depth of flavor that drizzles beautifully over the warm fried peaches throughout.
Almond Butter: Combined with the maple syrup and oil to create a smooth, creamy, and naturally sweetened salted caramel that pairs beautifully with the warm and juicy fried peaches and rich crème anglaise.
Avocado Oil or Coconut Oil: Whisked into the easy salted caramel for a smooth, silky, and perfectly pourable consistency — also used as the neutral, high smoke point frying oil for the most perfectly golden and crisp fried peaches throughout.
Salt: Balances the sweetness and enhances all the warm summer flavors throughout the crème anglaise, easy salted caramel, buttermilk batter, and cinnamon sugar coating.
All-Purpose Flour: Used in both the buttermilk batter and for tossing the peach slices — provides structure for the light and crisp batter and helps it adhere evenly to every single peach slice for the most perfectly golden exterior throughout.
Baking Powder: Provides the lift needed to make the buttermilk batter incredibly light, airy, and perfectly crisp on the outside of every single fried peach slice.
Cinnamon: Adds a warm, cozy spice to both the buttermilk batter and the cinnamon sugar coating that pairs beautifully with the bright, sweet, and tart peach flavor in every single bite.
Buttermilk: The key to the slightly tangy and perfectly flavored buttermilk batter — the subtle tang pairs beautifully with the warm, juicy peach inside and helps create a light, airy, and perfectly crisp exterior on every single fried peach slice.
Sour Cream or Greek Yogurt: Adds richness, moisture, and a subtle tang to the buttermilk batter that keeps it incredibly light, creamy, and perfectly crisp when fried throughout.
Egg: Provides structure, richness, and stability to the buttermilk batter while helping it adhere evenly to every single peach slice and fry up perfectly golden and crisp throughout.
Salted Butter: Melted into the buttermilk batter for a rich, buttery depth of flavor that enhances the slightly tangy batter and pairs beautifully with the warm and juicy peach inside every single bite.
Peaches: The star of this recipe — fresh, ripe, and juicy peach slices are tossed in flour, dipped in the tangy buttermilk batter, and fried until perfectly golden and crisp for the most warm, juicy, and heavenly bite that makes this the ultimate elegant summer peach dessert.
Why You’ll Love Buttermilk Fried Peaches:
Golden And Perfectly Crisp Exterior: Each peach slice fries up with a beautifully golden and perfectly crisp exterior that gives the most satisfying crunch with every single bite — absolutely irresistible from the very first bite to the very last.
Warm And Juicy Peach Inside: The peach inside stays incredibly warm, juicy, and bursting with bright, sweet, and tart peach flavor that contrasts absolutely beautifully with the golden and crisp buttermilk batter on the outside.
Slightly Tangy Buttermilk Batter: The slightly tangy buttermilk batter coats every single peach slice perfectly and fries up to a beautifully golden and crisp exterior that pairs absolutely beautifully with the warm, juicy, and tart peach inside.
That Warm Cinnamon Sugar Coating: Rolling each golden fried peach in a warm cinnamon sugar coating right after frying adds the most incredible warm, spiced, and slightly sweet crunch that takes every single bite completely over the top.
Homemade Crème Anglaise: The rich, creamy, and perfectly sweet homemade crème anglaise adds the most elegant and indulgent finishing touch that pairs beautifully with the golden fried peaches and salted caramel throughout.
Insanely Easy Salted Caramel: The insanely easy salted caramel drizzled over the warm fried peaches adds a rich, buttery, and perfectly salty finishing touch that makes every single bite completely and utterly irresistible.
The Ultimate Elegant Summer Dessert: These buttermilk fried peaches feel elevated and impressive enough for a dinner party or special occasion but are surprisingly simple to make right in your own kitchen with fresh summer peaches.
Perfect For Any Occasion: Whether it is a summer gathering, a dinner party, a backyard barbecue, or any time a peach craving hits, these buttermilk fried peaches are always the ultimate show-stopping summer dessert on the table.
Tips for Making Buttermilk Fried Peaches:
Make The Crème Anglaise First: Start with the crème anglaise so it has plenty of time to chill and set before serving — it can be made well in advance and gently warmed right before serving for the best result.
Heat The Cream And Milk Until Just Simmering: Heat the heavy cream, milk, and vanilla until they just reach a light simmer — do not bring it to a full boil or it can affect the texture of the crème anglaise and make it difficult to temper the eggs properly.
Temper The Eggs Slowly And Carefully: When streaming the hot cream mixture into the egg yolk and sugar mixture, go slowly and whisk continuously — pour a small amount of the hot mixture in first, whisk quickly, and then continue pouring slowly and steadily to prevent the eggs from cooking and scrambling.
Cook The Crème Anglaise Until It Coats The Back Of A Spoon: Cook the crème anglaise over medium heat, stirring continuously, until it reaches around 180F and just slightly coats the back of a spoon or spatula — do not overcook or it will curdle and scramble.
Strain The Crème Anglaise For The Smoothest Result: Pour the crème anglaise through a fine mesh sieve into a clean bowl after cooking — this removes any small lumps and gives it an incredibly smooth, silky, and perfectly creamy texture throughout.
Press Plastic Wrap Directly Onto The Surface: Lay a piece of plastic wrap directly onto the surface of the crème anglaise before setting aside — this prevents a skin from forming on top and keeps it perfectly smooth and silky throughout.
Make The Easy Salted Caramel While The Crème Anglaise Cools: Prepare the insanely easy salted caramel while the crème anglaise is cooling — it comes together in just a few minutes and can be adjusted to your preferred runniness and saltiness by adding more maple syrup and salt as needed.
Use Room Temperature Ingredients For The Batter: Buttermilk, sour cream or Greek yogurt, and egg should all be at room temperature so they incorporate evenly into the batter for the smoothest and most consistent coating on every single peach slice.
Don't Overmix The Batter: Whisk the dry and wet ingredients together until just combined — the batter will be a little lumpy and that is completely normal. Overmixing will result in a tougher, denser batter that does not fry up as light and crisp.
Toss The Peach Slices In Flour Before Battering: Toss the peach slices in flour before dipping into the buttermilk batter — the light coating of flour helps the batter adhere to each peach slice evenly and prevents it from sliding off during frying.
Slice The Peaches Into Large Pieces: Slice each peach into 6–8 large slices — large slices give the best ratio of golden crisp batter to warm juicy peach in every single bite and are much easier to handle during frying.
Use A Thermometer For The Oil: The oil should be between 350F–360F before frying — too low and the battered peaches will absorb too much oil and be greasy, too hot and they will brown too quickly on the outside before the peach inside has a chance to warm through.
Shake Off Excess Batter Before Frying: After drenching each peach slice in the batter, slightly shake off any excess before dropping into the hot oil — too much batter can result in a thick, uneven coating that does not fry up as golden and crisp.
Fry In Small Batches: Fry only a few peach slices at a time to keep the oil temperature consistent and give you enough room to flip them easily without crowding the pot — overcrowding will lower the oil temperature and result in uneven frying.
Roll In Cinnamon Sugar While Still Warm: Roll each fried peach slice in the cinnamon sugar coating while it is still warm straight from the oil — the warmth helps the cinnamon sugar adhere perfectly and creates that irresistible sweet and spiced crunch on every single slice.
Warm The Crème Anglaise And Salted Caramel Gently Before Serving: Warm the crème anglaise and salted caramel in the microwave just slightly before serving — be careful not to overheat the crème anglaise as this can cook it further and affect its perfectly smooth and silky texture.
Serve Immediately For The Best Experience: These buttermilk fried peaches are at their absolute best served warm straight from the cinnamon sugar coating with a generous drizzle of crème anglaise and salted caramel — the exterior is perfectly golden and crisp and the peach inside is warm, juicy, and absolutely heavenly.
How to Store Buttermilk Fried Peaches:
Best Served Fresh: These buttermilk fried peaches are at their absolute best served warm and fresh right after frying and rolling in the cinnamon sugar coating — the exterior is perfectly golden and crisp and the peach inside is warm, juicy, and incredibly flavorful in every single bite.
Room Temperature (Short-Term): The fried peaches can sit at room temperature for up to 1 hour before serving — the cinnamon sugar coating will soften slightly as they sit but they will still be delicious and flavorful throughout.
Refrigerator: Store leftover fried peaches in an airtight container in the refrigerator for up to 2 days. Keep in mind the crisp exterior will soften significantly after storing — reheating in the oven is recommended for the best result.
To Reheat: Reheat individual fried peaches in the oven at 375F for 5–8 minutes until warmed through and the exterior is slightly crisp again — the oven is strongly recommended over the microwave for the best texture and flavor.
Crème Anglaise (Make Ahead): The crème anglaise can be made up to 2 days in advance and stored covered in the refrigerator with plastic wrap pressed directly onto the surface. Gently warm in the microwave just slightly before serving — be careful not to overheat.
Easy Salted Caramel (Make Ahead): The easy salted caramel can be made in advance and stored in an airtight jar or container in the refrigerator for up to 2 weeks. Bring to room temperature or warm slightly before drizzling over the warm fried peaches.
Do Not Store Assembled: Once the fried peaches have been served with the crème anglaise and salted caramel, they should be enjoyed immediately — storing them assembled will cause the crème anglaise to soak into the cinnamon sugar coating and affect the texture.
FAQs:
Q: Can I make the crème anglaise ahead of time?
A: Yes. The crème anglaise can be made up to 2 days in advance and stored covered in the refrigerator with plastic wrap pressed directly onto the surface to prevent a skin from forming. Gently warm in the microwave just slightly before serving — be careful not to overheat.
Q: Can I make the easy salted caramel ahead of time?
A: Yes. The easy salted caramel can be made in advance and stored in an airtight jar or container in the refrigerator for up to 2 weeks. Bring to room temperature or warm slightly before drizzling over the warm fried peaches for the best pourable consistency.
Q: Can I use canned or frozen peaches instead of fresh?
A: Fresh peaches are strongly recommended for the best warm, juicy, and bursting peach flavor inside every single fried peach slice. Canned peaches can be used in a pinch but should be drained very well of excess liquid before tossing in flour and battering to prevent the batter from becoming too wet and not adhering properly.
Q: Can I substitute the buttermilk in the batter?
A: Yes. Whisk 1 tablespoon of apple cider vinegar or lemon juice with 3/4 cup of milk of choice as a substitute. The buttermilk adds a subtle tang that makes the batter incredibly flavorful and light so it is recommended to use it if possible.
Q: Can I substitute the sour cream or Greek yogurt in the batter?
A: Yes. Sour cream and Greek yogurt are interchangeable in this recipe — use whichever you have on hand for the same light, slightly tangy, and perfectly crisp batter result.
Q: Why do I toss the peach slices in flour before battering?
A: Tossing the peach slices in flour before dipping into the buttermilk batter helps the batter adhere evenly to every single peach slice and prevents it from sliding off during frying — it is a quick and easy step that makes a big difference in the final golden and crisp result.
Q: Can I use a different fruit instead of peaches?
A: Yes. This buttermilk batter works beautifully with a variety of summer fruits — apples, pears, bananas, or strawberries all work well as substitutes and pair beautifully with the cinnamon sugar coating, crème anglaise, and salted caramel throughout.
Q: Can I use store-bought caramel sauce instead of homemade?
A: Yes. Store-bought caramel sauce works perfectly as a substitute for the easy homemade salted caramel if you are short on time — just make sure to add a generous pinch of flaky sea salt on top for that perfect sweet and salty balance.
Q: Can I use store-bought crème anglaise?
A: Yes. Store-bought crème anglaise or vanilla custard sauce works well as a substitute if you are short on time — just make sure to warm it gently before serving for the best result with the warm fried peaches.
Q: How do I know when the oil is ready for frying?
A: Use a kitchen thermometer to make sure the oil reaches 350F–360F before frying. This temperature range ensures the battered peaches fry up perfectly golden and crisp on the outside while the peach inside becomes beautifully warm and juicy throughout.
Love these? Check out my other summer recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these buttermilk fried peaches. Happy baking!
