Peaches and custard baked to a chewy, gooey perfection on a tender cookie crust. Can be made all year with canned peaches. Delicious hot with ice cream or alone cold.
Ingredients
- 2 cups all-purpose flour
- 0.25 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup white sugar , divided
- 0.5 cups butter
- 6 freshs peaches - peeled , pitted and halved
- 1 teaspoon ground cinnamon
- 2 eggs yolks
- 1 cup heavy cream
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C).
-
2
Sift the flour, baking powder, salt and 2 tablespoons of sugar into a large bowl. Cut in butter by pinching between your fingers until the mixture resembles coarse cornmeal. Press into the bottom and up the sides of a 9x13 inch baking dish. Place the peach halves cut side up on top of the crust in a nice pattern. Mix together the remaining sugar and cinnamon; sprinkle over the peach halves.
-
3
Bake for 15 minutes in the preheated oven. While the peaches are baking, whisk together the egg yolks and cream in a medium bowl. Pour over the peaches after the 15 minutes are up.
-
4
Reduce the oven's temperature to 350 degrees F (175 degrees C). Return the dish to the oven, and bake for 30 to 40 minutes, until golden brown.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Frozen Tajin Grapes
These frozen Tajin grapes—a tangy treat for hot summer days—take only 4 ingredients. If you've never had frozen grapes, you're in for a real treat. Super quick and easy to remember—the ingredient amounts are all in 2s.
Couscous with Olives and Sun-Dried Tomato
This couscous with olives and sun-dried tomatoes is a delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats but has enough flavor and visual impact to make you feel like you're not sacrificing a thing. I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight.
The Best Classic Pesto
Peppery, tangy, creamy, and fresh-tasting — this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.