Can I use canned peaches instead of fresh peaches?

Absolutely. Canned peaches are a convenient stand-in when fresh aren’t available. Just be sure to drain them really well—excess syrup will make the dessert too wet. You can also gently pat them dry to keep the crust crisp.

How do I know when the custard is set?

Look for a center that no longer jiggles excessively when you gently shake the pan, but still looks slightly soft. If it puffs up a bit, that’s fine—it will settle as it cools. Overbaking will make the custard firm rather than creamy, so start checking at the 50-minute mark.

Can I make this dessert a day ahead?

Yes, you can! In fact, it often tastes even better the next day as the flavors meld together and the custard fully sets. Store it covered in the fridge and slice just before serving.

What’s the best way to slice and serve this dessert

For neat, attractive slices, let the dessert cool completely—ideally chilled in the refrigerator. Run a knife under hot water and dry it between cuts for clean edges. Serve with a little extra peach slice or a mint sprig for flair.

Easy Peach Custard Dessert Recipe

Description

This Easy Peach Custard Dessert features a soft sugar cookie crust topped with fresh peaches and a creamy, sweet custard. It bakes to perfection for a summer-fresh, crowd-pleasing treat that’s simple to prepare and perfect for potlucks or family gatherings.

Ingredients

Units Scale

For the Crust

1 (17.5 ounce) pouch Betty Crocker sugar cookie mix
1/2 cup butter, softened
2 Tablespoons all-purpose flour
1 egg

For the Filling

6 cups fresh peaches, diced
3 eggs, beaten
3/4 cup granulated sugar
1 cup heavy whipping cream
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)

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Instructions

Prepare the Oven and Pan – Preheat your oven to 350°F (175°C). Lightly spray the bottom of a 9×13-inch baking pan with non-stick spray to prevent sticking.
Make the Crust – In a medium bowl, combine the sugar cookie mix, softened butter, 2 tablespoons flour, and 1 egg. Mix until a crumbly dough forms. Press the dough evenly and gently into the prepared pan, covering the bottom completely.
Add the Peaches – Evenly distribute the diced fresh peaches over the crust in the baking pan, spreading them out to cover the surface.
Prepare the Custard Filling – In another medium bowl, whisk together the beaten eggs, granulated sugar, heavy whipping cream, 1/4 cup flour, salt, vanilla extract, and optional cinnamon. Mix just until smooth and well combined.
Pour and Bake – Pour the custard mixture evenly over the peaches in the pan. Try to distribute the liquid so it covers the fruit uniformly. Bake at 350°F for 50-60 minutes, or until the center is just set and the top begins to lightly brown.
Cool and Serve – Remove the pan from the oven and allow the dessert to cool to room temperature before slicing and serving. For best results, refrigerate any leftovers.

Notes

You can substitute 6 cups of drained canned peaches for fresh peaches if out of season.
The cinnamon is optional, for extra spice and aroma.
Allow to cool fully before refrigerating and serving for best texture.
This dessert can be made a day ahead and kept chilled until needed.

Nutrition

Serving Size: 1 piece (1/15th of recipe)
Calories: 265
Sugar: 22g
Sodium: 227mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 52mg