A couple weeks ago, I was gifted a huge paper bag filled with sweet, ripe yellow peaches straight from my friend’s tree. Peaches are my favorite fruit and, growing up in the South, peach cobbler is one of my favorite desserts. For this though, I wanted to put a spin on traditional cobbler and make little shortcakes instead! With some freshly whipped cream and a sprig of mint, these peach shortcakes are the perfect ending to any late summer meal.
The biscuits I made are very simple cream biscuits—no butter necessary! And the peach filling is essentially a peach pie filling made quickly on the stovetop. You could prepare the filling a day ahead of time and just bake the biscuits the day you want to serve this dessert. I recommend doubling the biscuit recipe, though; you’ll want to save some for breakfast the next morning!
Hurry up and make these shortcakes before peach season ends! They’re pretty darn tasty.
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 1 1/4 cups cream
- 2 tbsp butter, melted (for brushing on top of biscuits)
- 1.5 lbs ripe yellow peaches
- juice of 1 lemon
- 2-3 tbsp sugar
- 1/2 tsp vanilla
- 1.5 tbsp cornstarch
- 1/4 tsp cinnamon
- Assembly & Serving
- 3/4 cup cream
- fresh mint
- Preheat oven to 425 degrees.
- Whisk together the flour, salt, baking powder and sugar in a large bowl. Pour in the cream and mix until wet and shaggy looking. Knead only a couple times before rolling out to 3/4" thick on a floured surface.
- Cut large circles of dough using the bottom of a glass mason jar (or biscuit cutter). Place biscuits on baking sheet and brush tops with melted butter. Bake for 13 minutes.
- Let biscuits cool while you prepare the peach filling. Bring a large pot of water to a boil. Drop in the peaches for 10-15 seconds then immediately remove with a slotted spoon. Discard water.
- Peach skins should, at this point, peel off very easily. Peel skins completely and then slice peaches into 1/4th" segments.
- Place peaches back into the pot and add the sugar, cornstarch, cinnamon and lemon juice. Bring to a simmer and cook until mixture is very thick and peaches have broken down slightly---about 8 minutes. Stir in vanilla extract then remove from heat.
- Whip remaining cream until it holds soft peaks. To assemble shortcakes, split biscuits down the center and spoon some peach filling generously on top of half a biscuit. Top with other biscuit half.
- Spoon a dollop of freshly whipped cream on top and a little sprig of mint. Enjoy immediately.
Yield: 4-6 servings
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.