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Cinnamon Biscuit Peach Cobbler

As a high school English teacher, I don't always have time to make the gourmet meals I would like. This recipe is a quick, simple treat that I made once and now have to bring to every gathering! If short on time, substitute refrigerated biscuits and sprinkle with the walnut and cinnamon mixture. —Fawna Eastman, Lewistown, Montana
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    12 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 tablespoon plus 1/3 cup packed brown sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons cold butter, cubed
  • 1/2 cup 2% milk
  • 2 tablespoons butter, melted
  • 3/4 cup chopped walnuts
  • 3/4 teaspoon ground cinnamon
  • FILLING:
  • 1 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 3/4 teaspoon grated lemon zest
  • 1 cup water
  • 9 cups sliced peeled peaches

Directions

  • Preheat oven to 400°. In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butter until mixture resembles coarse crumbs. Stir in milk just until blended.
  • Transfer to a floured surface; knead 10-12 times. Pat into a 12-in. square. Brush with melted butter.
  • Combine the walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 in. of edge. Roll up jelly-roll style. Seal dough; set aside.
  • For filling, in a large saucepan, combine the brown sugar, cornstarch and lemon zest. Gradually stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13x9-in. baking dish.
  • Cut biscuit dough into twelve 1-in. slices; arrange biscuits over filling. Bake, uncovered, until golden brown, 20-25 minutes.
Nutrition Facts
1 serving: 329 calories, 13g fat (5g saturated fat), 21mg cholesterol, 210mg sodium, 52g carbohydrate (36g sugars, 3g fiber), 5g protein.

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