Ingredients
Scale
- 4 cups fresh or canned peaches, sliced
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, cubed
- 2 boxes (3.4 oz each) vanilla pudding mix
- 4 cups cold milk
- Whipped cream and fresh mint for garnish (optional)
Instructions
- In a mixing bowl, combine the sliced peaches, granulated sugar, vanilla extract, and lemon juice. Toss gently to coat, then set aside to macerate for about 15 minutes.
- In a bowl, combine the flour, oats, and brown sugar. Add the cubed butter and blend until the mixture resembles coarse crumbs. Spread evenly on a baking sheet and bake at 350°F (175°C) for 15-20 minutes until golden brown. Let cool completely.
- Follow the instructions on the vanilla pudding mix boxes, whisking the pudding mix with cold milk until thickened.
- In a large trifle dish or individual cups, layer vanilla pudding, peach slices, and cobbler topping. Repeat layers until the dish is filled, finishing with whipped cream and peach slices. Chill for at least 2 hours before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Add the cobbler topping just before serving for best texture.
- Use canned or frozen peaches as a quick substitute for fresh.
- For dairy-free options, substitute coconut milk and dairy-free pudding mixes. Sprinkle toasted nuts or coconut flakes for added crunch.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: No-Bake, Baking, Layered
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal Kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg