Peach Cobbler With Cinnamon-Swirl Biscuits Recipe - Cooking Index
Peach Cobbler With Cinnamon-Swirl Biscuits Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1 tablespoon | 15ml | Brown sugar |
| 1 1/2 teaspoons | 7.5ml | Baking powder |
| 1/8 teaspoon | 0.6ml | Baking soda |
| 1/4 cup | 49g / 1.7oz | Butter |
| 1/3 cup | 78ml | Milk |
| 1/2 cup | 73g / 2.6oz | Finely chopped walnuts |
| 3 tablespoons | 45ml | Brown sugar |
| 1/4 teaspoon | 1.3ml | Ground cinnamon |
| 1 tablespoon | 15ml | Butter - melted |
| 2/3 cup | 106g / 3.7oz | Packed brown sugar |
| 4 teaspoons | 20ml | Cornstarch |
| 1/2 teaspoon | 2.5ml | Finely shredded lemon peel |
| 6 cups | 1422ml | Sliced - peeled peaches or 6 cups frozen |
| Unsweetened peach slices | ||
| Sour cream topping or ice cream |
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 until the mixture is crumbly. Make a well in the center. Add milk all at once. Using a fork, stir just until 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 until 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 until biscuit slices are golden. Serve warm with Sour Cream Topping or ice cream.
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.
Source:
Stay for Supper (Country Home)
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