Cinnamon Biscuit Peach CobblerAs a high school English teacher, I don’t always have time to make the gourmet…
Cinnamon Biscuit Peach Cobbler
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
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.
Transfer to a floured surface; knead 10-12 times.
Pat into a 12-in.
Brush with melted butter.
Combine the walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 in.
Roll up jelly-roll style.
Seal dough; set aside.
For filling, in a large saucepan, combine the brown sugar, cornstarch and lemon zest.
Gradually stir in water until blended.
Bring to a boil.
Cook and stir for 2 minutes or until thickened and bubbly.
Transfer to a greased 13×9-in.
Cut biscuit dough into twelve 1-in.
slices; arrange biscuits over filling.
Bake, uncovered, until golden brown, 20-25 minutes.
Nutrition Facts 1 each:
- 329 calories, 13g fat (5g saturated fat), 21mg cholesterol, 210mg sodium, 52g carbohydrate (36g sugars, 3g fiber), 5g protein.