Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz All-purpose flour

  2. 1 tablespoon 15ml Brown sugar

  3. 1 1/2 teaspoons 7 1/2ml Baking powder

  4. 1/8 teaspoon 0.6ml Baking soda

  5. 1/4 cup 49g / 1.7oz Butter

  6. 1/3 cup 78ml Milk

  7. 1/2 cup 73g / 2.6oz Finely chopped walnuts

  8. 3 tablespoons 45ml Brown sugar

  9. 1/4 teaspoon 1 1/3ml Ground cinnamon

  10. 1 tablespoon 15ml Butter - melted

  11. 2/3 cup 106g / 3.7oz Packed brown sugar

  12. 4 teaspoons 20ml Cornstarch

  13. 1/2 teaspoon 2 1/2ml Finely shredded lemon peel

  14. 6 cups 1422ml Sliced - peeled peaches or 6 cups frozen Unsweetened peach slices Sour cream topping or ice cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 until the mixture is crumbly. Make a well in the center. Add milk all at once. Using a fork, stir just until 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 until 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 until biscuit slices are golden. Serve warm with Sour Cream Topping or ice cream. 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.


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