How To Host: Peach and Cream Cobbler Trifle

This is my peach and cream cobbler trifle, sweet, peachy and just right. This recipe was apart of my three course August Dinner Party Southern Nights. With the end of summer, I wanted to ride out peach season the right way. This peach and cream cobbler trifle, is layered with yellow cake, macerated peaches, a cream cheese whipped cream and cinnamon crumbs. Make this peach and cream cobbler trifle with the recipe below.

Peach and Cream Cobbler Trifle Ingredients

Cake for Peach and Cream Cobbler Trifle

1 Box Yellow Cake Mix 

3 whole Eggs 

1 cup Milk (instead of water)

½ cup Vegetable Oil

Peaches for Peach and Cream Cobbler Trifle

4 Southern Peaches, peeled 

1 cup White Sugar 

Crumbs for Peach and Cream Cobbler Trifle

1 stick Butter, chilled

½ cup Flour 

½ cup Whole Oats

½ tsp. Cinnamon 

⅛ tsp. Nutmeg (optional)

½ tsp. Salt 

¼ cup White Sugar

Cream Cheese Whipped Cream for Peach and Cream Cobbler Trifle

8 ounces of Cream Cheese

1/2 cup of Sugar

½ tsp. Salt

1 cup Heavy Cream

Peach and Cream Cobbler Trifle Method

1. Bake cake, I used a yellow cake mix and replaced the water with milk for a more creamy bakery texture. Combine ingredients and pour batter onto a parchment lined,  aluminum baking pan, for a thin flat layer of cake. Bake at 350 for 10-15 minutes. Let cool while you prep other ingredients. 

2. Macerate the peaches, peel and dice peached into small ½ - ¼ inch cubes. Place peaches into a bowl and cover with white sugar and stir to combine. The peaches will naturally create juice, let sit at room temperature before assembly. 

3. Make the crumbs by dicing a chilled stick of butter into ¼ inch pieces. Combine chilled butter, with flour and whole oats. Use a fork or your fingers to work the dry ingredients into the flour, you should still have butter chunks but they should be completely covered in flour. Add cinnamon, nutmeg, salt and white sugar. Chill before assembly. 

4. Make the cream cheese whipped cream, with a stand mixer with a whisk attachment. Whip the block of cream cheese for two minutes until light and creamy. Then add white sugar, allowing to whip for another two minutes so sugar dissolves before adding the cold heavy cream. Add salt and heavy cream and whip for 2-5 minutes, you want soft peaks, where the cream falls off the whisk in a slow decent. 

5. Assemble the peach and cream cobbler trifle, have your trifle dish on hand, use the lip of the dish to mark out how you will cut the yellow cake. I was able to make two full circles and two half circles for a total of three layers. Add yellow cake first, a layer of cream cheese whipped cream, add ⅓ of the macerated peaches with the juice. Add crumbles over the peaches with little dots of cream. Add the next yellow cake layer and repeat the process until finished. You should let this sit in the refrigerator for at least a few hours but can serve immediately.