Peach Cobbler Trifle with Vanilla Cream

Name: Peach Cobbler Trifle with Vanilla Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 6 large ripe peaches, peeled sliced; 0.5 cup Light Brown Sugar; 3 tbsp Unsalted Butter; 1 tsp Ground Cinnamon; 0.25 tsp Ground Nutmeg; 1 tbsp Lemon Juice, fresh; 1 tbsp cornstarch mixed with 2 tablespoons water; 1.5 cup All Purpose Flour; 0.5 cup Granulated Sugar; 2 tsp Baking Powder; 0.5 tsp Salt; 0.5 tsp Ground Cinnamon; 0.5 cup cold unsalted butter, cubed; 0.5 cup Whole Milk; 1 tbsp Turbinado Sugar; 1 package (3.4 oz) instant vanilla pudding mix; 1.5 cup cold whole milk; 8 oz Cream Cheese, softened; 0.5 cup Powdered Sugar; 2 cup cold heavy whipping cream; 2 tsp pure vanilla bean paste

Layers of cinnamon brown sugar peaches, buttery baked cobbler crumbles and silky vanilla cream come together in one stunning make-ahead dessert.

Blazewoman84

Prep30 min

Cook25 min

Total55 min

Servings12

Difficultymedium

AmericanDessert

Ingredients

6 largeripe peaches, peeled sliced
0.5 cupLight Brown Sugar
3 tbspUnsalted Butter
1 tspGround Cinnamon
0.25 tspGround Nutmeg
1 tbspLemon Juice, fresh
1 tbspcornstarch mixed with 2 tablespoons water
1.5 cupAll Purpose Flour
0.5 cupGranulated Sugar
2 tspBaking Powder
0.5 tspSalt
0.5 tspGround Cinnamon
0.5 cupcold unsalted butter, cubed
0.5 cupWhole Milk
1 tbspTurbinado Sugar
1 package(3.4 oz) instant vanilla pudding mix
1.5 cupcold whole milk
8 ozCream Cheese, softened
0.5 cupPowdered Sugar
2 cupcold heavy whipping cream
2 tsppure vanilla bean paste

Instructions

1
Melt the butter in a large skillet over medium heat. Add peaches, brown sugar, cinnamon, nutmeg and lemon juice. Cook for 6 to 8 minutes until soft. Stir in the cornstarch slurry and simmer 1 to 2 minutes until thick. Let cool completely.
2
Preheat the oven to 400°F. Whisk flour, sugar, baking powder, salt and cinnamon. Cut in cold butter until it looks like coarse sand. Stir in milk just until combined.
3
Drop small spoonfuls of dough onto a parchment lined baking sheet, sprinkle with turbinado sugar and bake 14 to 16 minutes until golden. Cool and break into bite size pieces.
4
Whisk the pudding mix with cold milk for 2 minutes and let it set for 5 minutes.
5
Beat cream cheese and powdered sugar until smooth, then beat in the pudding. Whip heavy cream and vanilla bean paste to stiff peaks and fold it into the pudding mixture.
6
In a trifle dish, layer one third of the crumbles, one third of the peaches and one third of the vanilla cream. Repeat two more times, ending with cream.
7
Cover and refrigerate for at least 4 hours or overnight. Top with fresh peach slices and reserved crumbles before serving.