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White plate holding one Butterscotch Pudding Filled Peach

Butterscotch Pudding Filled Peaches

  • Author: (By Lee Clayton Roper)
  • Yield: 8 servings (1/2 peach each) 1x
  • Category: dessert, quick, make ahead
  • Diet: Vegetarian


Rich and fresh tasting, Butterscotch Pudding Filled Peaches are a unique and elegant peach dessert that requires no baking. Butterscotch pudding is prepared on the stovetop, spooned into peach halves and then refrigerated until set.



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

Gingersnap Crumble

  • 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

  1. Using an electric mixer with the paddle attachment, cream together the butter, sugar, flour and salt.
  2. Slowly blend in eggs, then milk.
  3. Place mixture in a heavy saucepan and cook over medium-low heat, whisking, until thick.
  4. Remove from heat and set aside to cool for around 10 minutes.


  1. 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.
  2. 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.


  1. In a large mixing bowl and using an electric mixer, beat the whipping cream, powdered sugar and vanilla until stiff peaks form.
  2. Gently pipe or spoon whipped cream on top of butterscotch filling.
  3. Sprinkle Gingersnap Crumble over the top.
  4. 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.

Keywords: peach recipe, no bake peach dessert, butterscotch pudding

© A Well-Seasoned Kitchen ®