(from the archives, originally posted 9.16.2013)
Is there anything more delicious than biting into a fresh peach? They are probably my favorite fruit, although it’s a close race with mango. On the same note, it’s incredibly disappointing to expect to bite into a juicy peach and instead, bite into a hard and bitter piece of fruit. We bought some peaches from a roadside stand while on vacation a few week ago that were supposedly fresh and ripe, but they were sadly disappointing. {However, the plums, tomato and canteloupe we purchased from the same place were divine!}
Anyway, I can’t stand to throw food away, but the peaches were pretty close to inedible as they were.
So I did what any good food blogger does and experimented a bit. I decided on a whim to make peaches and cream monkey bread! I made Pioneer Woman’s orange vanilla monkey bread a while ago and my kids just didn’t like it. (I know, is it even possible to NOT like a PW recipe?)
I made this late one night and then the kids had it for breakfast the next morning. Before eating it, they said they “didn’t like monkey bread” and as a general rule, my husband doesn’t like peaches, but everyone gobbled it up!
{PS isn’t this Bundt pan so cute? I forgot to bring a baking dish on vacation so instead of spending $4 on a disposable pan, I spent $10 and got this! Besides, every Southern woman needs a Bundt pan in her arsenal, no? Here is another super cute one similar to this one.}
- 3-4 large peaches
- 1 cup brown sugar
- 1-1.5 cups white sugar, depending on how sweet your peaches are
- 1 stick butter
- ¼ tsp. salt
- 3 cans "cheap" refrigerated biscuits (Not the layered kind)
- ⅓ cup heavy whipping cream, plus more for drizzling
- Slice up your peaches. (I didn't even peel mine. I was on vacation!)
- Put the peaches, sugars, butter and salt in a sauce pan. Cook over low heat about 15 minutes or until peaches are softened. (If your peaches are already soft, very much unlike mine were, you can just heat everything long enough to melt the butter.)
- Cut up the biscuits using kitchen scissors and throw them into a greased Bundt pan.
- Pour the peach mixture on top, and combine the biscuits and peaches. (I skipped this step and some of my biscuits didn't get any of the goodness on them. Sad day.)
- Drizzle the heavy whipping cream over everything.
- Bake at 350 degrees for 35 minutes or until biscuits are done and peach mixture is nice and bubbly.
Note: DON’T immediately invert it after coming out of the oven, or it will completely fall apart and you will have no pretty pictures for your blog. 🙂 Trust me, wait a few minutes before inverting out of the pan.
If you like, drizzle a tablespoon of cream over each serving. OR be really bad and melt a few dark chocolate chips and drizzle over each serving. Either way, enjoy!
What’s your favorite dessert?
About Kelli Hays
I definitely want to make this soon!
My favorite dessert is cheesecake, but cheesecake =work+time which I do not always have. Monkey bread has been a favorite around here (and especially at fellowships) so I look forward to making this version!