Peach cobbler with cinnamon-swirl biscuits
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| 1 | tablespoon | Brown sugar |
| 1½ | teaspoon | Baking powder |
| ⅛ | teaspoon | Baking soda |
| ¼ | cup | Butter |
| ⅓ | cup | Milk |
| ½ | cup | Finely chopped walnuts |
| 3 | tablespoons | Brown sugar |
| ¼ | teaspoon | Ground cinnamon |
| 1 | tablespoon | Butter; melted |
| ⅔ | cup | Packed brown sugar |
| 4 | teaspoons | Cornstarch |
| ½ | teaspoon | Finely shredded lemon peel |
| 6 | cups | 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 ¼ tsp salt. Cut in the ¼ 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 ⅔ cup brown sugar, cornstarch and lemon peel. Add peaches and ⅔ 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 ½ cup dairy sour cream, 1 Tbsp brown sugar, and ⅛ tsp ground cinnamon.
YIELD: ½ 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 1¼ cups brown sugar in the filling.
Recipe by: Stay for Supper (Country Home) Posted to TNT - Prodigy's Recipe Exchange Newsletter by louiseh@... on Jul 17, 1997