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 AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Biscuits with Herb Breakfast Sausage Gravy
I have my favorite Southern biscuits and gravy, but scaled it down and changed the seasonings for a decidedly Italian twist.
Easy Chicken Flautas
Flautas are also known as rolled tacos. These tasty chicken flautas are the best. I learned how to make them, and my husband loved them.
Corn Casserole with Crackers
This corn casserole is a Thanksgiving tradition at our family table every year. A little bit of sweet and savory in one dish!