Magnolia Bakery Peach Crisp (Print)
Fresh peaches, light vanilla cream, crisp wafers, and buttery crumble layered for a cool, sunny dessert.
# What You'll Need:
→ Pudding Whipped Cream
01 -
14-ounce can sweetened condensed milk
02 -
1 1/2 cups cold water
03 -
3.4-ounce package instant vanilla pudding (JELLO brand)
04 -
2 cups heavy cream
05 -
11-ounce box Nilla wafers
→ Peach Filling
06 -
6 to 8 large fresh peaches, peeled and sliced
07 -
1/4 cup sugar
08 -
3 tablespoons brown sugar
09 -
2 teaspoons fresh lemon juice
10 -
2 teaspoons cornstarch
→ Crumble Topping
11 -
4 tablespoons butter
12 -
3 tablespoons sugar
13 -
3 tablespoons brown sugar
14 -
1/2 cup flour
15 -
1/2 teaspoon cinnamon
# How to Make It:
01 -
In a mixing bowl, whisk together sweetened condensed milk and water until combined. Add the JELLO vanilla instant pudding and mix until smooth. Cover and refrigerate until firm, at least 1 hour.
02 -
Heat a skillet over medium heat. Add peaches, sugar, brown sugar, and lemon juice. Cook for 2 minutes until the sugar dissolves. Stir in cornstarch and cook for 5 more minutes or until thickened. Remove from heat and refrigerate until chilled.
03 -
Combine butter, sugar, brown sugar, flour, and cinnamon in a bowl until a crumble texture forms. To heat the flour, place it in a microwave-safe bowl and heat on high in 30-second intervals for about 90 seconds.
04 -
In a stand mixer, whip the heavy cream until stiff peaks form. Gradually add the chilled pudding mixture, one scoop at a time, until fully combined.
05 -
In a trifle or glass bowl, layer the pudding mixture, followed by Nilla wafers, peach filling, and crumble topping. Repeat layers. Garnish with whipped cream pudding mixture and crumble.
06 -
Cover tightly and refrigerate for 4-6 hours until the cookies are tender and soft before serving.
# Additional Notes:
01 -
For more whipped cream flavor, use 3 cups of heavy cream instead of 2 cups.
02 -
You may not need the entire box of Nilla wafers depending on the assembly.