Peaches and Cream Skillet Shortcake

Total Time:
31 min
Prep:
6 min
Cook:
25 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 pounds frozen peaches, thawed
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 1 (8-ounce) package cream cheese, cold and cut in 1/2-inch cubes
  • 1/4 cup sugar
  • 1 (16.3-ounce) can biscuits (recommended: Pillsbury Grands! Southern Style Biscuits)
  • 2 tablespoons butter or cooking spray
Directions
  • Preheat oven to 350 degrees F

  • In a medium bowl, combined thawed peaches, brown sugar, 1 teaspoon cinnamon, vanilla extract and cornstarch, mix well to coat all of the peaches. Pour mixture into a cast iron skillet that has been coated in nonstick spray. Randomly place tablespoon size dollops of cream cheese on top of the peaches.

  • In a small bowl, combine the sugar and the remaining cinnamon. Remove biscuits from the can and separate. Dredge each biscuit in the cinnamon-sugar mixture and set aside.

  • Arrange biscuits over peaches. Place skillet in oven and bake for 20 to 25 minutes or until biscuits are brown and filling is bubbly. Remove from oven; cool slightly.


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