Rather than a drop biscuit topping, thiscobbler features tender biscuit slices filled with a nut-and-spicemixture. Top this comforting dessert with a dollop of cremefraîche, lightly sweetened whipped cream or a scoop ofpremium vanilla ice cream.
Recipe: Peach Cobbler withCinnamon-Swirl Biscuits
1 cup all-purpose flour1 tablespoon firmly packed brown sugar1 1/2 teaspoons baking powder1/4 teaspoon salt1/8 teaspoon baking soda1/4 cup butter1/3 cup milk1/2 cup finely chopped walnuts3 tablespoons firmly packed brown sugar1/4 teaspoon ground cinnamon1 tablespoon butter, melted2/3 cup firmly packed brown sugar4 teaspoons cornstarch1/2 teaspoon finely shredded lemon peel6 cups sliced, peeled peaches orunthawed, frozen unsweetened peach slices2 tablespoons butter2/3 cup water
For biscuits, in a medium mixing bowlstir together flour, 1 tablespoon brown sugar, baking powder,salt, and baking soda. With a pastry blender, cut in 1/4 cupbutter till the mixture resembles coarse crumbs. Make a wellin the center. Add milk all at once. Using a fork, stir justuntil dough forms a ball.
In a small bowl, combine walnuts, 3 tablespoonsbrown sugar, and cinnamon; set aside.
On a lightly floured work surface, kneaddough gently for 10 to 12 strokes. Roll or pat dough into a 12x 6-inch rectangle.
Brush dough with melted butter and sprinklewith nut mixture. Starting from a short side, roll up jelly rollstyle. Seal edge. Cut into six 1-inch slices. Set aside.
For filling, in a large saucepan stirtogether 2/3 cup brown sugar, cornstarch, and lemon peel. Addpeaches, butter and water. Cook, stirring constantly, until thickenedand bubbly.
Pour hot filling into an ungreased 2-quartrectangular baking dish. Arrange biscuit slices, cut sides down,on top of hot filling.
Bake in a 375°F (190°C) oven about25 minutes or until biscuits are golden.
Makes 6 servings.
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