Pin Wheel Peach Cobbler

Pin Wheel Peach Cobbler
  • Biscuits
  • ½ c. packed brown sugar
  • 2 Tbsp. minced crystallized ginger
  • ½ tsp. ground cinnamon
  • 2 c. flour
  • ¾ c. sugar
  • 1 Tbsp. butter, melted
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ c. chilled unsalted butter, cut up
  • ⅔ c. whipping cream
  • 1 tsp. vanilla extract
  • Filling
  • ½ c. sugar
  • 1 vanilla bean, coarsely chopped
  • 1 Tbsp. flour
  • 4 pounds peaches, peeled, cut into ½ inch thick slices
  • 2 tsp. fresh lemon juice
  1. Biscuits
  2. Mix first 3 ingredients in medium bowl. Set spiced sugar aside.
  3. Mix flour, sugar, baking powder, and salt in large bowl. Using fingertips, rub in chilled butter until coarse meal forms.
  4. Add cream and vanilla; stir until moist clumps form.
  5. Gently kneed dough on lightly floured surface just until smooth.
  6. Roll out dough into a 9x15 inch rectangle. Brush with melted butter. Spring with spiced sugar. Starting on a long side, roll up dough jelly-roll style. Transfer to baking sheet. Cover log with plastic wrap and refrigerate at least 1 hour or up to 1 day.
  7. For Filling
  8. Preheat oven to 350 degrees.
  9. Blend sugar, vanilla bean, and flour in food processor until vanilla is finely chopped; place in large bowl. Add peaches and lemon juice; toss to coat.
  10. Transfer peach mixture to 10-inch diameter cake pan with 2-inch high sides. Bake until filling is bubbling, about 30 minutes.
  11. Cut dough log crosswise into 1-inch thick biscuits. Place biscuits atop filling. Bake until biscuits are golden, about 45 minutes.
  12. Cool at least 10 minutes. Dust with powdered sugar and serve warm.


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