Vanilla Bean Peach Shortcake Cobbler
Peach cobbler is a classic summer staple. And this recipe for Vanilla Bean Peach Shortcake Cobbler will melt in your mouth – especially if you top it with some fresh vanilla ice cream.
Nathan Lambrecht
Makes: 8-10 servings
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Ingredients
Peach Filling
- 6 cups (about 4 pounds) ripe, firm, freestone peaches, peeled and thinly sliced
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 2 tablespoons arrowroot (a starch used as a thickener)
- ½ teaspoon cinnamon
- 1 vanilla bean pod
Shortcakes
- 1 ½ cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 stick butter, divided
- ½ cup half-and-half
- 1 egg, beaten
- ½ teaspoon vanilla extract
- tablespoons turbinado sugar (a type of minimally processed brown sugar)
Topping
- Vanilla ice cream (optional)
Instructions
- Preheat oven to 400 degrees. Prepare the filling: In a large mixing bowl, combine peaches, sugar, brown sugar, arrowroot and cinnamon. Cut vanilla bean in half with a sharp knife and use the back of the knife to scrape seeds into peach mixture, discarding pods. Toss mixture to combine and let stand 15 minutes. Pour into a lightly greased 10-inch cast-iron skillet. Bake for 15 minutes.
- While the filling is baking, prepare the shortcakes. In a large bowl, stir together flour, sugar, baking powder, salt and cinnamon. Cut 6 tablespoons butter into dry ingredients until coarse crumbs form. Make a well in the center. In a small bowl, whisk together the half-and-half, egg and vanilla extract. Pour wet ingredients into well of dry ingredients and stir until just combined.
- Remove skillet from oven and gently drop dough into 8 to 10 mounds on top of the hot peach filling. Drizzle mounds with 2 tablespoons melted butter and sprinkle with turbinado sugar.
- Bake for 20 to 25 minutes, until filling is bubbly and a toothpick inserted into the shortcakes comes out clean. Serve with a scoop of vanilla ice cream on top, if desired.
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