PEACHES WITH SHORTCAKE TOPPING

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Peaches with Shortcake Topping image

Like cobbler, but even better. This is crowned with cinnamon shortcakes-slightly crisp on the outside and delicate within-that require no kneading or rolling. We call for frozen peach slices, so this is a year-round treat.

Yield Makes 8 servings

Number Of Ingredients 14

4 cups frozen sliced peaches (about 13/4 pounds), thawed
1/4 cup sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 1/2 cups all purpose flour
4 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chilled whipping cream
1 large egg
1 teaspoon vanilla extract
1 tablespoon unsalted butter, melted
1/2 teaspoon ground cinnamon
Vanilla ice cream

Steps:

  • Preheat oven to 375°F. Combine peaches, sugar, lemon juice and cinnamon in large bowl; toss to blend well. Transfer filling to 8x8x2-inch glass baking dish.
  • Sift flour, 3 tablespoons sugar, baking powder and salt into large bowl. Whisk cream, egg and vanilla in small bowl to blend. Add cream mixture to flour mixture, stirring until very soft dough forms. Using 1/4-cup measure, drop dough atop filling in 9 mounds, spacing apart. Brush mounds with melted butter. Blend remaining 1 tablespoon sugar with cinnamon in small cup; sprinkle over mounds.
  • Bake dessert until filling bubbles and topping is golden brown, about 50 minutes. Cool 15 minutes. Serve warm with vanilla ice cream.

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