Seasonal Eating Market Blog > Posts > Brown Sugar Peach Shortcake
July 14
Brown Sugar Peach Shortcake

​Peaches are summer's gift.  When just ripe, they are a juicy and sweet delight.  Getting there can be a little tricky though as underripe isn't juicy and overripe is mushy.  If the peaches are hard, let them sit (in a single layer, please, not all piled up in a basket or box) on the counter until they just slightly give when gently pressed in the palm of your hand - you don't want to bruise them.  If they are soft to the touch, they've gone too far.  When just right, you can place them in the refrigerator for a few days if you're not going to use them right away.

Brown Sugar Peach Shortcake 2.jpg

So a great way to enjoy those just right peaches - in addition to just eating them sliced off the pit - is in a shortcake.  We often think of strawberry shortcake, but peaches are delicious this way also.  I prefer a biscuit type shortcake, using baking mix and dropping them onto a sheetpan to bake.  Whenever I make sweet biscuits, like shortcakes or scones, I always sprinkle them with a little coarse sugar to add some crunch to the top.  I think the biscuits tend to retain some of their structure under the juicy fruit and don't turn as soggy.  My grandmother, however, always used a spongecake.  So use whatever type of shortcake you prefer. 

For the peaches, the flavor is pumped up with caramely brown sugar, ground cinnamon and nutmeg.  Peaches will turn brown after peeling, so a little lemon juice tossed in your bowl while you are peeling and chopping your fruit keeps it fresh and bright.  The sweetness of the fruit and sugar is offset with just a pinch of salt.  As the fruit sits, the juices will combine with the sugar and spices for a sweet, caramely, spicy mixture to spoon over the shortcakes.  Add a little whipped topping (or real whipped cream if you're ambitious!) and you have a perfect summer dessert!

Brown Sugar Peach Shortcake

4 large peaches, peeled, pitted and chopped

2 teaspoons lemon juice

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

pinch  kosher salt

2 cups baking mix (Jiffy baking mix)

2 tablespoons sugar

1/2 cup milk

3 tablespoons butter, melted

2 tablespoons coarse sugar

frozen whipped topping, thawed (or whipped heavy cream)

In a large bowl combine the peaches and lemon juice, stirring to coat the peaches so they don't turn brown.  Stir in the brown sugar, cinnamon, nutmeg and kosher salt.  Let stand, covered for an hour (or longer in the refrigerator).

Meanwhile, in a bowl, stir together the baking mix, sugar, milk and butter.  Drop the dough onto a parchment or silpat lined baking sheet (will make 4-6, depending on how big you want them).  Sprinkle with coarse sugar and bake at 450 degrees for 10-12 minutes until browned and set.  Let cool to warm or room temperature.

Place a shortcake in a bowl and spoon some of the peaches over the cake.  Place a dollop of whipped topping on the top.  Serve immediately.​


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