Peach Cobbler Pudding

Preheat the oven to 350°F (175°C). Line a small rimmed baking sheet with parchment paper for the cobbler crumbs.

In a medium bowl, combine the all-purpose flour, brown sugar, cinnamon, and kosher salt. Pour in the melted butter and stir with a fork until the mixture forms irregular crumbs and small clusters. Do not mix it into a smooth dough — the uneven pieces create the cobbler-like texture.

Spread the crumb mixture loosely over the prepared baking sheet. Bake at 350°F for approximately 12–16 minutes, stirring gently once about halfway through. The crumbs are finished when they are golden brown, dry around the edges, and smell toasted and buttery. Remove from the oven and allow them to cool completely. They will become crisper as they cool.

While the crumbs bake, pit and dice the peaches into approximately 1/2-inch pieces. Peeling is optional — for very ripe peaches, leave the skin on if desired.

Melt 1 tablespoon butter in a skillet over medium heat. Add the diced peaches, brown sugar, cinnamon, and kosher salt. Cook for approximately 4–6 minutes, stirring gently. The peaches should soften and release some juice while still retaining distinct pieces. Do not cook them down into applesauce-like mush.

Remove the skillet from the heat. Stir in the fresh lemon juice. Taste the mixture — it should be sweet, peach-forward, lightly spiced, and balanced by the acidity from the lemon. Transfer the peaches and their syrup to a bowl and allow them to cool.

In a medium saucepan, whisk together the granulated sugar, cornstarch, and kosher salt. Gradually whisk in the whole milk until completely smooth, making sure no pockets of cornstarch remain.

Place the egg yolks in a separate heat-safe bowl and whisk until smooth.

Place the saucepan over medium heat. Cook while whisking frequently, making sure to reach the corners and bottom of the saucepan. Continue until the mixture becomes steaming hot and begins to noticeably thicken. Do not allow the milk mixture to scorch.

Slowly pour approximately 1/2 cup of the hot milk mixture into the egg yolks while whisking continuously. Do this gradually so the yolks warm without scrambling.

Slowly pour the tempered yolk mixture back into the saucepan while whisking. Continue cooking over medium-low heat while whisking continuously. Once the pudding begins bubbling gently, continue cooking for approximately 1 additional minute. The pudding should be thick, smooth, and able to coat the back of a spoon.

Remove the saucepan from the heat. Immediately whisk in 2 tablespoons unsalted butter and the vanilla extract or vanilla bean paste. Whisk until the butter has completely melted and the pudding looks smooth and glossy.

Transfer the pudding to a clean bowl. For completely smooth pudding, optionally pass it through a fine-mesh strainer before chilling. Press parchment paper or plastic wrap directly against the surface of the pudding to prevent a skin from forming. Refrigerate until cold and fully set, approximately 2 hours.

Assembly: Do not assemble the dessert while the pudding or peaches are hot. Once everything is cool, spoon a layer of vanilla pudding into the bottom of each serving glass, ramekin, or dessert cup.

Add a layer of brown-sugar peaches and a small spoonful of their syrup over the pudding.

Sprinkle with some of the cobbler crumbs.

Repeat with another layer of pudding and peaches.

Immediately before serving, finish each portion with additional cobbler crumbs. Optional: add a small spoonful of lightly whipped cream and a fresh peach slice. Add the final cobbler crumbs shortly before serving so they remain crisp.