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Peaches & Cream Layered Cake

2 ½ pounds ripe peaches, sliced
2 Tbsp sugar
2 Tbsp brown sugar
1 tsp cinnamon
2 bags Milton’s Gluten Free Crispy Sea Salt Crackers
2 cups heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
¼ cup slivered almonds

In a large bowl combine fruit, all of the sugar and cinnamon. Toss until fruit is evenly coated. Pop into the refrigerator for 20 minutes. Make whipped cream by combining heavy cream, powdered sugar and vanilla into a bowl. Beat with a hand mixer until stiff peaks form.

In a baking pan or casserole dish, lay Milton’s Gluten Free Crispy Sea Salt Crackers in an even layer. Spread a layer of whipped cream over the crackers. Top with fruit and sprinkle some almonds on top. Repeat three more times. Chill in the refrigerator for about two hours. Optional: Add a “crust” of crushed crackers around the perimeter for an extra crunch right before serving.

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