Brown Sugar Peach Shortcake

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Brown Sugar Peach Shortcake

4.5 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 207.1
  • Total Fat: 7.1 g
  • Cholesterol: 21.3 mg
  • Sodium: 47.5 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 9.0 g

View full nutritional breakdown of Brown Sugar Peach Shortcake calories by ingredient
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Introduction

Shortcake usually involves strawberries, but it's just as delicious with other summer fruits, including peaches. This dessert is not too sweet and ready in just 30 minutes. Shortcake usually involves strawberries, but it's just as delicious with other summer fruits, including peaches. This dessert is not too sweet and ready in just 30 minutes.
Number of Servings: 4

Ingredients

    1/2 cup white whole wheat flour
    1 teaspoon baking powder
    Pinch salt
    2 tablespoons brown sugar, divided
    2 tablespoons butter, chilled and cut into 8 pieces
    1/4 cup plus 1 tablespoon low-fat buttermilk, chilled
    1 teaspoon vanilla extract
    4 medium peaches (about 1 pound), peeled and slices
    1 cup low-fat Greek yogurt or low-fat vanilla ice cream






Tips

You could use whole wheat flour, too. Note that the texture will be denser and the flavor nuttier.


Directions

Preheat the oven to 425 degrees.
Line a baking sheet with parchment paper.

In a medium mixing bowl, combine the flour, baking powder, salt, and one tablespoon of the brown sugar.
Add the butter and mix until crumbly, using a pastry cutter, a fork or two knives.
In a liquid measuring cup, combine 1/4 cup buttermilk and the vanilla.
Add the wet ingredients to the dry ingredients, and stir until just combined.
Divide the dough into four portions (about two tablespoons each), and place on the prepared baking sheet.
Brush the tops with the remaining buttermilk.
Bake 13-14 minutes, until light brown.

Meanwhile, prepare the peaches.
Place a small skillet over medium heat, and coat with cooking spray.
Add the peaches and cook 5-6 minutes stirring occasionally, until they start to soften. Add the remaining brown sugar and cook an additional 2-3 minutes, until the peaches begin to caramelize.

Remove the shortcakes from the oven, and cool slightly on wire rack.

To serve, slice each shortcake in half with a serrated knife. Place the bottom half on a serving plate, top with 1/4 of the peaches, and 1/4 cup yogurt or ice cream. Top with the remaining shortcake.

Serving Size: Makes 4 shortcakes.

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Member Ratings For This Recipe



  • 11 of 11 people found this review helpful
    JR-Fire to make homemade buttermilk, just use 1tablespoon vinegar OR lemon juice to 1 cup of milk. Then, let it sit for at least 5 minutes. Works great! - 7/25/13

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  • Very Good
    2 of 2 people found this review helpful
    You can also add some cinnamon or a bit of almond flavoring to the peaches as well. Claire PM...make the dough look like 4 biscuits. Depending upon how thick/thin you make them, you might need to slightly adjust the baking time. - 7/25/13

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  • Incredible!
    1 of 1 people found this review helpful
    Really delicious, and did not taste sugary. - 8/3/13

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  • 1 of 3 people found this review helpful
    There are substitutions for buttermilk that you probably already have in your house: http://homecooking.about.com/od/foodequiva
    lents/a/buttermilkequiv.htm - 7/16/13

    Reply from CHEF_MEG (7/19/13)
    Thanks for the tip!
    Chef Meg


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  • 0 of 1 people found this review helpful
    I will try this recipe tomorrow . sounds very good - 7/25/13

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