Peach Cobbler Or Banana Pudding Recipe

Prepare peaches (if making peach cobbler)

Bring a medium pot of water to a boil. Score an X on the bottom of each peach. Blanch peaches in boiling water for 30–45 seconds, then transfer to an ice bath. Peel skins, halve, pit and slice to measure 4 cups.

Prepare bananas (if making banana pudding)

Slice bananas into 1/4-inch rounds and measure 3 cups. Use immediately to avoid browning; toss gently with 1 teaspoon lemon juice if you need to hold them for a few minutes.

Make fruit filling

In a large bowl combine the fruit (peaches or bananas), 3 tablespoons granulated sugar, 2 tablespoons brown sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, and 1 teaspoon salt. Toss gently until fruit pieces are evenly coated and cornstarch is distributed. For peaches, let sit 10 minutes to macerate; juices will develop. For banana pudding, proceed immediately to assembly to keep texture.

Preheat and prepare baking dish

Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch (or similar 8x8 to 9x9) baking dish with butter or nonstick spray.

Mix dry ingredients

In a medium bowl whisk together 1 cup flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and 1 teaspoon salt until evenly combined.

Cut in butter

Add the 6 tablespoons of cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add milk and vanilla

Pour in 1 cup milk and 1 teaspoon vanilla extract. Stir gently until just combined — do not overmix; a slightly lumpy batter is fine. The topping should be thick but pourable. If making a crumble for banana pudding, you may choose to press this mixture as a streusel (or bake as loose drop biscuits on top).

Assemble peach cobbler

If making peach cobbler: Transfer the macerated peaches and any released juices into the prepared baking dish and spread into an even layer. Spoon the topping over the peaches in large dollops (do not fully cover — leaving gaps helps steam escape and gives the classic cobbler look). Sprinkle 1 tablespoon raw or turbinado sugar over the topping if desired.

Assemble banana pudding (crisp-style)

If making banana pudding with this topping: Layer half of the banana slices in the bottom of the baking dish, spoon half of the fruit-sugar-cornstarch mixture (light on cornstarch for bananas) or a prepared vanilla pudding if you prefer, then scatter half the topping as dollops or crumble over the top. Repeat with remaining banana slices and topping. Sprinkle raw sugar if desired.

Bake

Bake in the preheated 375°F (190°C) oven for 35–40 minutes for peach cobbler, until the topping is golden brown and filling is bubbling at the edges. For banana pudding crisp-style, bake 25–30 minutes until topping is browned and filling is warmed through. If topping browns too quickly, tent loosely with foil for the final 10 minutes.

Rest

Remove from oven and let rest 10–15 minutes to allow filling to thicken slightly. Banana pudding version is best served warm but can be enjoyed at room temperature.

Scoop warm peach cobbler or banana pudding crisp into bowls and serve with heavy cream, whipped cream, or vanilla ice cream (about 1 cup total for the recipe). Leftovers: cover and refrigerate up to 3 days. Reheat individual portions in microwave or oven until warm.