Peach Cobbler with Cinnamon-Swirl Biscuits
Tender biscuit pinwheels, filled with a nut-and-spice mixture, top this updated peach cobbler. Serve this comforting dessert with a dollop of whipped cream or a scoop of vanilla ice cream.
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
- 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.
- In a small bowl, combine walnuts, 3 tablespoons brown sugar, and cinnamon; set aside.
- 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.
- 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.
- 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.
- Pour hot filling into an ungreased 2-quart rectangular baking dish. Arrange biscuit slices, cut sides down, on top of hot filling.
- Bake in a preheated oven at 375°F (190°C) about 25 minutes or until biscuits are golden.
Makes 6 servings.