Recipe - Roly-Poly Peach Cobbler

FILLING
6 cup Peeled and cut or sliced up
Fresh peaches
One fourth cup Flour
One fourth cup Packed brown sugar
One fourth cup Granulated sugar
One fourth teaspoon Salt
2 tablespoon Lemon juice
One fourth teaspoon Nutmeg
One half teaspoon Almond extract
CINNAMON ROLL TOPPING
2 cup Flour
2 teaspoon Baking powder
One half teaspoon Salt
One half cup Sugar
One half cup Butter or margarine, chilled
2/3 cup Milk (approx)
One half teaspoon Cinnamon
One fourth teaspoon Nutmeg
2 tablespoon Melted butter or marg.

arrange peaches in even layer in shallow 2quart baking dish. Sprinkle
flour, brown sugar, granulated sugar, salt, lemon juice, nutmeg and almond
extract on top. Place in PREHEATED 450 degree oven about 10 minutes or
until hot while preparing cinnamon roll topping. (preheating permits fruit
mixture and cinnamon roll toppin to cook evenly, avoiding undercooked fruit
or ovecooked dough)

In medium bowl sift together flour, baking powder, salt, and One fourth cup of the
sugar. cut in chilled butter until mixture forms fine crumbs. Add milk,
mixing to make a soft dough. Roll out on lightly floured surface to 10X12
inch rectangle. Brush surface with melted butter, sprinkle with remaining
sugar which has been mixed with cinn. and nutmeg. Roll from long side,
jelly roll fashion. Cut into 1inch slices. Place slices on top of hot
peach mixture. Bake at 450 degrees for 10 minutes. reduce heat to 350 and
bake 20 minutes longer or until cinnamon rolls are done. Serve warm or
chilled with vanilla ice cream or whipped cream. 12 servings.

Denver Post cooking section 9/93 typos by Molli

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini