Rather than a drop biscuit topping, this cobbler features tender biscuit slices filled with a nut-and-spice mixture. Top this comforting dessert with a dollop of crème fraîche, lightly sweetened whipped cream or a scoop of premium vanilla ice cream.

Peach Cobbler with Cinnamon-Swirl Biscuits

1 cup all-purpose flour

1 tablespoon firmly packed brown sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1/4 cup butter

1/3 cup milk

1/2 cup finely chopped walnuts

3 tablespoons firmly packed brown sugar

1/4 teaspoon ground cinnamon

1 tablespoon butter, melted

2/3 cup firmly packed brown sugar

4 teaspoons cornstarch

1/2 teaspoon finely shredded lemon peel

6 cups sliced, peeled peaches or unthawed, frozen unsweetened peach slices

2 tablespoons butter

2/3 cup water

1. For biscuits, in a medium mixing bowl stir together flour, 1 tablespoon brown sugar, baking powder, salt, and baking soda. With a pastry blender, cut in 1/4 cup butter till the mixture resembles coarse crumbs. Make a well in the center. Add milk all at once. Using a fork, stir just until dough forms a ball.
2. In a small bowl, combine walnuts, 3 tablespoons brown sugar, and cinnamon; set aside.
3. On a lightly floured work surface, knead dough gently for 10 to 12 strokes. Roll or pat dough into a 12 x 6-inch rectangle.
4. Brush dough with melted butter and sprinkle with nut mixture. Starting from a short side, roll up jelly roll style. Seal edge. Cut into six 1-inch slices. Set aside.
5. For filling, in a large saucepan stir together 2/3 cup brown sugar, cornstarch, and lemon peel. Add peaches, butter and water. Cook, stirring constantly, until thickened and bubbly.
6. Pour hot filling into an ungreased 2-quart rectangular baking dish. Arrange biscuit slices, cut sides down, on top of hot filling.
7. Bake in a 375°F (190°C) oven about 25 minutes or until biscuits are golden.

Makes 6 servings.