1 c All-purpose flour
1 tb Brown sugar
1 1/2 ts Baking powder
1/8 ts Baking soda
1/4 c Butter
1/3 c Milk
1/2 c Finely chopped walnuts
3 tb Brown sugar
1/4 ts Ground cinnamon
1 tb Butter; melted
2/3 c Packed brown sugar
4 ts Cornstarch
1/2 ts Finely shredded lemon peel
6 c Sliced; peeled peaches or 6
-cups frozen unsweetened
Sour cream topping or ice
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 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 12×8-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 till bubbly. Transfer to a 12×7 1/2×2-inch 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 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.