Baked peaches with shortcake topping
This recipe yields 8 halved, shortcake topped cinnamon baked peaches
Servings: 8 people
Calories: 250kcal
Cost: 10
Ingredients
Peach prep
- 4 Fresh peaches
- 2 tbsp melted butter
- 2 tablespoon brown sugar
- dash salt
- ¾ teaspoon apple pie spice (or you can use cinnamon and other spices to taste)
Shortcake topping
- 1 & ¼th Cup flour
- ¼ cup sugar
- 1 ½ tsp baking powder
- ½ teaspoon salt
- ⅓ cup butter
- ½ cup milk
Instructions
- Preheat oven to 350.
For peach prep
- Cut all peaches in half. Using a melon baller or spoon, scoop out the center of each peach half just a bit. Take melted butter and brush over tops.
- Mix together spices and sugar and evenly sprinkle over top of peaches. Set aside.
For shortcake topping
- Mix together all dry ingredients, set aside.
- For the perfect butter addition, remove cube of butter from freezer, place on a cutting board and slowly slice through with thin slices. Butter should crumble appart. Add to dry ingredients.
- Slowly stir in milk until everything is well incoporated. Dough will be sticky.
- Take about ¼ cup of dough and pat into a buscuit shape. Place on prepared half peach. Bake in oven for 45 minutes or until peaches are soft and dough is a medium rich brown.
Nutrition
Calories: 250kcal
