1 cup All-purpose flour
1 tbsp Brown sugar
1 1/2 tsp Baking powder
1/8 tsp Baking soda
1/4 cup Butter
1/3 cup Milk
1/2 cup Finely chopped walnuts
3 tbsp Brown sugar
1/4 tsp Ground cinnamon
1 tbsp Butter, melted
2/3 cup Packed brown sugar
4 tsp Cornstarch
1/2 tsp Finely shredded lemon peel
6 cup Sliced, peeled peaches or 6 cups frozen unsweetened peach slices
Sour cream topping or ice cream
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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 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 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 till 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 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 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.
Recipe by: Stay for Supper (Country Home) Posted to TNT - Prodigy's Recipe Exchange Newsletter by louiseh@juno.com on Jul 17, 1997
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