| Peach Cobbler with Cinnamon-Swirl Biscuits |
| |
|
| 1 cup all-purpose flour |
1/4 teaspoon ground cinnamon |
| 1 tablespoon brown sugar |
1 tablespoon butter, melted |
| 1 1/2 teaspoons baking powder |
2/3 cup packed brown sugar |
| 1/8 teaspoon baking soda |
4 teaspoons cornstarch |
| 1/4 cup butter |
1/2 teaspoon finely shredded lemon peel |
| 1/3 cup milk |
6 cups sliced, peeled peaches |
| 1/2 cup finely chopped walnuts |
Sour Cream Topping or ice cream |
| 3 tablespoons brown sugar |
|
| |
|
| For Biscuit Topping, in a medium mixing bowl stir together flour,
the 1 tablespoon brown sugar, baking powder, baking soda and 1/4
teaspoon salt. Cut in the 1/4 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 tablespoons brown
sugar, and cinnamon; brush dough with the 1 tablespoon 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 till bubbly.
Transfer to a 12x7 1/2x2-inch baking dish. Arrange biscuit slices,
cut side down, on HOT filling. Bake, in a 400o 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 1/2 cup dairy sour cream, 1 tablespoon brown sugar, and
1/8 teaspoon ground cinnamon. |
| |
|
