|6 cups||Peeled and sliced|
|¼ cup||Packed brown sugar|
|¼ cup||Granulated sugar|
|2 tablespoons||Lemon juice|
|½ teaspoon||Almond extract|
|CINNAMON ROLL TOPPING|
|2 teaspoons||Baking powder|
|½ cup||Butter or margarine, chilled|
|⅔ cup||Milk (approx)|
|2 tablespoons||Melted butter or marg.|
arrange peaches in even layer in shallow 2-quart baking dish. Sprinkle flour, brown sugar, granulated sugar, salt, lemon juice, nutmeg and almond extract on top. Place in PREHEATED 450 degree oven about 10 minutes or until hot while preparing cinnamon roll topping.
(preheating permits fruit mixture and cinnamon roll toppin to cook evenly, avoiding undercooked fruit or ovecooked dough) In medium bowl sift together flour, baking powder, salt, and ¼ cup of the sugar. cut in chilled butter until mixture forms fine crumbs.
Add milk, mixing to make a soft dough. Roll out on lightly floured surface to 10X12 inch rectangle. Brush surface with melted butter, sprinkle with remaining sugar which has been mixed with cinn. and nutmeg. Roll from long side, jelly roll fashion. Cut into 1-inch slices. Place slices on top of hot peach mixture. Bake at 450 degrees for 10 minutes. reduce heat to 350 and bake 20 minutes longer or until cinnamon rolls are done. Serve warm or chilled with vanilla ice cream or whipped cream. 12 servings.
Denver Post cooking section 9/93 typos by Molli
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