Pinwheel Peach Cobbler Recipes

Steps:

• For biscuits:
• Mix first 3 ingredients in medium bowl. Set spiced sugar aside. Mix flour, 3/4 cup sugar, baking powder, and salt in large bowl. Using fingertips, rub in chilled butter until coarse meal forms. Add cream and vanilla; stir until moist clumps form. Gently knead dough on lightly floured surface just until smooth.
• Roll out dough on lightly floured surface to 9x15-inch rectangle. Brush with melted butter. Sprinkle with spiced sugar. Starting at 1 long side, roll up dough jelly-roll style. Transfer to baking sheet. Cover log with plastic wrap and refrigerate at least 1 hour and up to 1 day.
• For filling:
• Preheat oven to 350°F. Blend sugar, vanilla bean, and flour in processor until vanilla is finely chopped; place in large bowl. Add peaches and lemon juice; toss to coat. Transfer peach mixture to 10-inch-diameter cake pan with 2-inch-high sides. Bake until filling is bubbling, about 30 minutes.
• Cut dough log crosswise into 1-inch-thick biscuits. Place biscuits atop filling. Bake until biscuits are golden, about 45 minutes. Cool at least 10 minutes. Dust with powdered sugar and serve warm.

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
• Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Steps:

• Bon Appetit Dishes Dish Utilities: Print E-Mail Feeds Add This Text Size: Small Text Medium Text Large Text Dishes / Recipes Pinwheel Peach Cobbler Whimsical pinwheel-shaped biscuits swirled with brown sugar, cinnamon, and crystallized ginger top a layer of fresh peach filling. 12 servings Recipe by Dede Wilson August 2002 Ingredients Biscuits 1/2 cup (packed) golden brown sugar 2 tablespoons minced crystallized ginger 1/2 teaspoon ground cinnamon 2 cups all purpose flour 3/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces 2/3 cup whipping cream 2 teaspoons vanilla extract 1 tablespoon butter, melted Filling 1/2 cup sugar 1 vanilla bean, coarsely chopped 1 tablespoon all purpose flour 4 pounds peaches, peeled, cut into 1/2-inch-thick slices 2 teaspoons fresh lemon juice Powdered sugar (optional) Preparation For biscuits: Mix first 3 ingredients in medium bowl. Set spiced sugar aside. Mix flour, 3/4 cup sugar, baking powder, and salt in large bowl. Using fingertips, rub in chilled butter until coarse meal forms. Add cream and vanilla; stir until moist clumps form. Gently knead dough on lightly floured surface just until smooth. Roll out dough on lightly floured surface to 9x15-inch rectangle. Brush with melted butter. Sprinkle with spiced sugar. Starting at 1 long side, roll up dough jelly-roll style. Transfer to baking sheet. Cover log with plastic wrap and refrigerate at least 1 hour and up to 1 day. For filling: Preheat oven to 350°F. Blend sugar, vanilla bean, and flour in processor until vanilla is finely chopped; place in large bowl. Add peaches and lemon juice; toss to coat. Transfer peach mixture to 10-inch-diameter cake pan with 2-inch-high sides. Bake until filling is bubbling, about 30 minutes. Cut dough log crosswise into 1-inch-thick biscuits. Place biscuits atop filling. Bake until biscuits are golden, about 45 minutes. Cool at least 10 minutes. Dust with powdered sugar and serve warm.

Steps:

• Preheat the oven to 325 degrees F.
• Place the peaches in a 9-by-9-inch baking pan. In a medium bowl, mix together the flour, 3/4 cup of the sugar, the baking powder and 1/2 teaspoon of the salt. Add the milk and melted butter and mix well. Pour the batter evenly over the peaches.
• In a small bowl, mix together the remaining 1/4 cup sugar, the cornstarch and remaining 1/2 teaspoon salt. Sprinkle the mixture over the batter. Evenly pour the boiling water all over.
• Bake until golden brown and bubbling, 50 minutes. Serve in individual dessert dishes with vanilla ice cream or whipped cream, if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in 9 x 13 inch pan.
• Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.
• Bake in preheated oven for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.