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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
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
- 1. 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.
- 2. Transfer to a floured surface; knead 10-12 times. Pat into a 12-in. square. Brush with melted butter.
- 3. 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.
- 4. 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.
- 5. 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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