This amazingly easy and delicious Peach Custard Dessert is the perfect summer treat with simple sugar cookie crust made from a mix topped with fresh fruit and a velvet custard with a hint of cinnamon and vanilla.
Peach Dessert Bars
As sad as I am for rhubarb recipe season to be behind us, it also means that peach season is now upon us! There is nothing quite like a juicy and flavorful peach. They are good all on their own, with a bowl of ice cream or in sweet and savory peach recipes. These easy Peach Custard Bars are one of my new favorites!
Sugar Cookie Crust Dessert
This easy dessert starts with a simple sugar cookie mix for the crust. I keep a few packs of this Betty Crocker sugar cookie mix on hand at all times. It is so versatile and makes a perfectly chewy and moist base to so many great dessert recipes.
Here are some of my favorite recipes using this mix.
- Blueberry Lemon Custard Dessert
- Fresh Strawberry Pie Bars
- Lemon Cheesecake Bars
- Apple Pecan Custard Dessert
Dessert using fresh peaches
When it comes to peach desserts, you can find a wide variety. Some call for canned peaches like this Peach Pretzel Salad, while most are best with fresh peaches. This peach custard dessert is no exception. Sure you can use canned peaches if that’s all you have, but there is nothing like the flavor and texture from fresh peaches.
Do I have to peel my peaches?
The skins on peaches are perfectly edible. Many people will enjoy a whole peach with skin when they are eating it whole. It’s just important to wash the peach skin before eating or baking with it.
When it comes to baked goods like Peach Pie or cobbler, most people will peel the skins off the peaches, but it really isn’t necessary. The skins will cook down and soften with the meat of the peaches. It all comes down to preference.
For this peach custard dessert I actually left the skins on for a couple of reasons. The peaches available right now don’t peel so well. When I have my favorite Elberta peaches, they peel so beautifully that I almost always take the skins off. I also wanted to add some nice color to the top of the bars.
This is one of the first peach recipes I’ve made with skins on and wasn’t entirely sure how it would turn out. After being baked with the custard, I didn’t even notice them in the final dish apart from the beautiful color.
How to make peach custard bars
Time needed: 1 hour and 10 minutes.
In just three easy steps, you will have an amazing peach dessert with great flavor and texture.
- Make sugar cookie crust
Mix a pouch of Betty Crocker sugar cookie crust mix with 1/2 cup softened butter, 2 Tablespoons flour and 1 egg in a large bowl. Beat with a hand mixer until the mixture is crumbly. Lightly press into a greased 9X13 pan. Don’t press down hard or the crust will become hard and too chewy.
- Add peaches
Slice the peaches and chop into 1/2 inch chunks. Layer 6 cups of peaches over the sugar cookie crust.
- Make custard
In a large bowl, beat 3 eggs, 3/4 cup granulated sugar, 1 cup heavy cream, 1/4 cup flour, 1/2 teaspoon salt, 1 teaspoon vanilla extract and an optional 1/4 teaspoon ground cinnamon until smooth. Pour the custard over the peaches.
- Bake dessert
Bake the custard dessert at 350F for 50-60 minutes until the center is set. Allow to cool to room temperature before serving.
How to serve custard dessert
This peach custard dessert has fresh juicy peaches, creamy custard and a chewy crust that are perfect all on their own. If you like your desserts a little sweeter, feel free to top a piece of dessert with a dollop of whipped cream or scoop of vanilla ice cream.
While the custard needs a little time to cool to room temperature before slicing into, I love to sneak a piece that is still a little warm. The warm peaches paired with cool ice cream is phenomenal.
What to do with lots of peaches
If you buy a crate of Elberta peaches like our family likes to do, or you are fortunate enough to have peach trees on your property, you might be wondering what to do with all of those peaches.
While we all know peaches are great in sweet treats, but that’s by no means the extent of possibilities with this fresh fruit. Here are a few more ideas and how to use your summer peaches.
- 1 (17.5 ounce) pouch Betty Crocker sugar cookie mix
- 1/2 cup butter softened
- 2 Tablespoons all-purpose flour
- 1 egg
- 6 cups fresh peaches, diced
- 3 eggs beaten
- 3/4 cup granulated sugar
- 1 cup heavy whipping cream
- 1/4 cup flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (OPTIONAL)
- Heat oven to 350°. Spray the bottom of a 9x13 in pan with non stick spray.
- In a medium bowl, mix cookie mix, butter, flour and 1 egg until crumbly dough forms. Press gently into the 9x13 pan. Top the crust with peaches.
- In a medium bowl, whisk the eggs, flour, sugar, cream and salt just until smooth. Pour the custard over the peaches.
- Bake at 350° for 50-60 minutes until the center is just set.
- Allow to cool to room temperature before serving.
- Store refrigerated.
Drained canned peaches can be substituted for fresh peaches.
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Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 84mgSodium: 150mgCarbohydrates: 20gFiber: 1gSugar: 17gProtein: 3g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.