Rich in flavor and fresh tasting, Butterscotch Pudding Filled Peaches are a unique and elegant peach dessert that requires no baking. Butterscotch pudding is prepared on the stove top, spooned into sweet, ripe peach halves and then refrigerated until set. Whipped cream and crushed gingersnap cookies top it all off. How easy is that?
I love the deep, rich flavor of butterscotch. In fact, one of my favorite desserts are these Individual Butterscotch Pies. But, I don’t always have the time to make these adorable little bites of deliciousness; while the filling is quick to prepare, the crust takes a bit longer. So, I decided to come up with another, faster dessert with butterscotch filling – and these amazing Butterscotch Pudding Filled Peaches were born!
History behind this peach dessert recipe
Peaches are also at the top of my favorite foods list, so I’m always crafting new and different desserts that call for them. Like my Individual Peach Upside-Down Spice Cakes. Ever since I started seeing fresh peaches at the grocery store a month or so ago, I’ve been playing around with creating some sort of stuffed peach dessert.
I tried baked peaches with a crème brulée filling, but the filling ran out and they looked messy. So, I thought about taking some sort of pie filling and putting into peaches. I decided to try marrying two of my favorite tastes into one dessert – peaches and butterscotch.
As it turns out, butterscotch’s buttery, sugary, creaminess pairs perfectly with sweet, fragrant peaches! And the peaches are the perfect holder for the rich, gooey butterscotch filling – which is basically butterscotch pudding. I top it all off with whipped cream and a sprinkle of crushed gingersnap cookies. You can serve more cookies on the side, too. Your taste buds will be dancing when you take a bite of this scrumptious dessert!
While they taste similar, the main difference is the sugar used. Butterscotch is made with brown sugar, and caramel is made with white granulated sugar. Both can be enhanced with additional ingredients, including vanilla, milk, cream, and/or salt.
More peach dessert recipes you might like
- Individual Peach Upside-Down Spice Cakes
- Blueberry Peach Custard Pie
- Roasted Peaches, Nectarines and Plums with Candied Walnuts
- Peach Ice Cream
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Butterscotch Pudding Filling
- 2 tablespoons salted butter, softened
- 1 cup (packed) light brown sugar
- 1/4 cup all-purpose flour, preferably unbleached
- 1/4 teaspoon table salt
- 2 large eggs, beaten
- 1 cup whole milk
- 1/2 teaspoon vanilla
- 4 to 5 large peaches (amount depends on size of peaches)
- Juice from 1/2 large lemon
- 1/2 cup crushed ginger snaps – plus more cookies for serving
- 1 cup heavy whipping cream
- 1 tablespoon confectioners’ (powdered) sugar
- 1 teaspoon vanilla
Butterscotch Pudding Filling
- Using an electric mixer with the paddle attachment, cream together the butter, sugar, flour and salt.
- Slowly blend in eggs, then milk.
- Place mixture in a heavy saucepan and cook over medium-low heat, whisking, until thick.
- Remove from heat and set aside to cool for around 10 minutes.
- While the filling is cooling, prepare the peaches. Cut in half pole to pole. Using a melon baller, carefully scoop out pit and flesh from inside, leaving a 1/4-inch shell. If they are wobbly, slice off a small piece on the bottom so they sit level. Make sure not to cut through the bottom peel and flesh; if you do, the filling will run out! Brush top cut edges lightly with lemon juice. Set aside.
- Spoon butterscotch filling into peach halves and put in a 7 by 11-inch pan. Refrigerate for at least 2 hours (and no more than 8 hours) to set.
- In a large mixing bowl and using an electric mixer, beat the whipping cream, powdered sugar and vanilla until stiff peaks form.
- Gently pipe or spoon whipped cream on top of butterscotch filling.
- Sprinkle Gingersnap Crumble over the top.
- Serve immediately, with additional cookies on the side.
Leftover peach flesh: Use the peach flesh you removed from inside the peaches for another use. I like to throw it in a smoothie, or on my cereal at breakfast.
Make ahead: The stuffed peaches can be prepared up to 8 hours in advance, covered and refrigerated. Add whipped cream and Gingersnap Crumble topping just before serving.
- Category: dessert, quick, make ahead