Recipe - Peach Cobbler With Cinnamon-Swirl Biscuits

1 cup Allpurpose flour
1 tablespoon Brown sugar
1 One half teaspoon Baking powder
1/8 teaspoon Baking soda
One fourth cup Butter
1/3 cup Milk
One half cup Finely chopped walnuts
3 tablespoon Brown sugar
One fourth teaspoon Ground cinnamon
1 tablespoon Butter; melted
2/3 cup Packed brown sugar
4 teaspoon Cornstarch
One half teaspoon Finely shredded lemon peel
6 cup Sliced; peeled peaches or 6
cups frozen unsweetened
peach slices
Sour cream topping or ice
cream

For Biscuit Topping, in a medium mixing bowl stir together flour, the 1
Tbsp brown sugar, baking powder, baking soda, and One fourth tsp salt. Cut in the
One fourth 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 12x8inch 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 jellyroll style, starting from one of the short
sides. Seal edge. With a sharp knife, cut into eight 1inchthick 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 1/2x2inch 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 One half cup dairy sour cream, 1 Tbsp brown sugar,
and 1/8 tsp ground cinnamon.

YIELD: One half cup

Variations: Apple Cobbler: Substitute 6 cups cut or sliced up , peeled cooking apples
for the peaches and add 1 tsp apple pie spice to the filling.

Rhubarb Cobbler: Substitute 6 cups cut or sliced up rhubarb for the peaches and use 1
One fourth 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