Food Recipes Peach Cobbler Trifle 4.0 (2) Few recipes say “summer” as loudly as peach cobbler, but there’s one drawback: you have to turn on the oven. No more, thanks to this quick and clever icebox treat, which takes only 25 minutes of hands-on time before you set it to chill and develop deep flavors. The fresh peach slices (no need to peel!) are macerated in a cinnamon-flecked lemon and sugar mixture, and then layered with sweetened whipped cream and cubes of pound cake into a decadent, layered delight. By Sarah Epperson Loveless Sarah Epperson Loveless Sarah Epperson Loveless is a former recipe developer at Real Simple and a former test kitchen assistant at Meredith Corporation. Her work can be seen in Southern Living, Eating Well, and other publications. After her time in the food industry, Sarah is now a real estate agent in the Birmingham area. Highlights: * Former test kitchen assistant for Meredith Corporation * Developed recipes for over 15 Meredith magazine brands * Sold over 6 million dollars worth of real estate in first year as real estate agent Real Simple's Editorial Guidelines Published on July 22, 2020 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 25 mins Total Time: 4 hrs 35 mins Yield: 12 serves Ingredients 8 cups fresh peach slices (from about 2 lb. peaches), plus more for serving ¼ cup packed dark brown sugar ¼ cup granulated sugar 2 tablespoons fresh lemon juice (from 1 lemon) ½ teaspoon ground cinnamon 3 cups heavy whipping cream ¼ cup confectioners’ sugar 1 teaspoon pure vanilla extract 1 14-oz. store-bought pound cake, cut into 1-in. pieces (about 6 cups) Directions Gently stir peach slices, dark brown and granulated sugars, lemon juice, and cinnamon in a large bowl until combined. Let sit, stirring occasionally, until peaches release liquid, about 20 minutes. Beat whipping cream, confectioners’ sugar, and vanilla with an electric mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 2 minutes. Place 2 cups cake pieces in bottom of a 14-cup trifle dish; top with about 1 cup peach mixture (including juices) and 2 cups whipped cream. Repeat layers 2 more times, ending with whipped cream. Refrigerate until chilled, about 4 hours. Top with peach slices. Chef's Notes Don’t have a trifle dish? Use a large glass bowl. Since the bottom will be curved, just adjust the layers as necessary. Print