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Peach Cobbler With Cinnamonswirl Biscuits
Author/Submitted by:
Servings: 8
Categories:
Cobblers
/
Desserts
Ingredients: 1
c
All-purpose flour 1
tb
Brown sugar 1 1/2
ts
Baking powder 1/8
ts
Baking soda 1/4
c
Butter 1/3
c
Milk 1/2
c
Finely chopped walnuts 3
tb
Brown sugar 1/4
ts
Ground cinnamon 1
tb
Butter, melted 2/3
c
Packed brown sugar 4
ts
Cornstarch 1/2
ts
Finely shredded lemon peel 6
c
Sliced, peeled peaches or 6
-cups frozen
Unsweetened peach slices
Sour Cream Topping or ice
-cream
Directions:
For Biscuit Topping, in a medium mixing bowl stir together flour, the
1 Tbsp brown sugar, baking powder, baking soda, and 1/4 tsp salt. Cut
in the 1/4 cup butter till the mixture is crumbly. Make a well in the
center. Add milk all at once. Using a fork, stir just till dough
clings together. On a lightly floured surface, knead dough gently for
10 to 12 strokes. Roll or pat dough into a 12x8-inch rectangle.
Combine walnuts, the 3 Tbsp brown sugar, and cinnamon; brush dough
with the 1 Tbsp melted butter and sprinkle with nut mixture. Roll up
jelly-roll style, starting from one of the short sides. Seal edge.
With a sharp knife, cut into eight 1-inch-thick slices. Set aside.
For filling, in a large saucepan stir together the 2/3 cup brown
sugar, cornstarch and lemon peel. Add peaches and 2/3 cup water. Cook
and stir till bubbly. Transfer to a 12x7 1/2x2-inch baking dish.
Arrange biscuit slices, cut side down, on HOT filling. Bake, in a
400F oven about 25 minutes or till biscuit slices are golden. Serve
warm with Sour Cream Topping or ice cream.
YIELD: 8 servings
SOUR CREAM TOPPING: Combine 1/2 cup dairy sour cream, 1 Tbsp brown
sugar, and 1/8 tsp ground cinnamon.
YIELD: 1/2 cup
Variations: Apple Cobbler: Substitute 6 cups sliced, peeled cooking
apples for the peaches and add 1 tsp apple pie spice to the filling.
Rhubarb Cobbler: Substitute 6 cups sliced rhubarb for the peaches and
use 1 1/4 cups brown sugar in the filling.
Recipe by: Stay for Supper (Country Home) By Sean Coate
<swcoate@peganet.com> on May 27, 1997
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