Description
A beloved Southern dessert featuring tender canned peaches, a buttery spiced fruit mixture, and a golden custard-like sauce. This recipe uses a flaky crust base for easy prep, perfect for gatherings or cozy dinners. Rich, comforting, and layered with cinnamon and nutmeg.
Ingredients
2 cans (20.5 oz each) peeled peaches, drained
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
1 tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract
Crust:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold
1/4 cup brown sugar
1/4 teaspoon baking powder
Pinch of salt
Optional toppings:
Raw sugar crystals or chopped pecans
Instructions
Preheat oven to 400°F (205°C)
In a large bowl, combine drained peaches, 1/2 cup granulated sugar, flour, cinnamon, nutmeg, salt, melted butter, and vanilla. Stir until well blended.
For the crust, mix 1 1/2 cups flour, 1/2 cup cold butter (cut into cubes), 1/4 cup brown sugar, baking powder, and salt. Blend with a pastry cutter or fork until crumbly and pea-sized crumbs form.
Press the crust mixture evenly into a greased 9-inch square baking dish or 9-inch round cast iron skillet.
Spread the peach mixture over the crust. Top with remaining flour and a sprinkle of raw sugar or chopped pecans.
Bake for 35-45 minutes until golden and bubbly. Let cool slightly before serving with vanilla ice cream if desired.
Notes
Use fresh peaches with slight modifications (add 2 tablespoons cornstarch to thicken juice).
Substitute canola or vegan butter for a dairy-free crust.
For extra texture, add a layer of rolled oats or biscuit dough on top.
Store leftovers refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice (1 serving)
- Calories: 420
- Sugar: 30g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg