Peach Cobbler with Cinnamon Swirl Biscuits
The View From the Great Island
Peach Cobbler with Cinnamon Swirl Biscuits ~ with lots of ripe peaches topped off with tender homemade biscuits that think they're cinnamon buns...this delicious mashup just works!
- peach filling
- ⅔ cup packed brown sugar
- 2 tbsp cornstarch (if you like a really thick, pie filling consistency, use 4 Tbsp)
- ⅔ cup water
- 10 medium peaches ( peeled and sliced)
- lemon juice
- 1 cup all-purpose flour
- 1 tbsp brown sugar
- 1½ tsp baking powder
- ⅛ tsp (a pinch) baking soda
- ¼ tsp salt
- ¼ cup butter (cut in small chunks)
- ⅓ cup milk
- 1 tbsp butter (melted, for brushing )
- sugar walnut swirl
- ½ cup walnuts (finely chopped)
- 3 heaping Tbsp brown sugar
- ½ tsp cinnamon
- 1⅓ cups powdered sugar
- milk, half and half, or cream to thin
- ¼ tsp almond or vanilla extract (optional)
- Preheat the oven to 375F
- Peel the peaches over the sink, and then slice them into a big bowl. Toss with a little fresh lemon juice to prevent browning.
- In a large saucepan mix together the brown sugar and cornstarch, then stir in the water and bring to a simmer, stirring almost constantly. Add the peaches and any accumulated juices, and bring to a boil. The mixture should thicken. Set aside.
- Toss the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Add the butter and cut them into the flour until they are fully incorporated and the mixture resembles coarse crumbs. You can also do this by pulsing in a food processor, which is the way I do it.
- Make a well in the middle of the mixture and add the milk. Blend the two together with a fork just until the dough forms. Turn out onto a floured surface and knead the dough gently about 10 or 12 times.
- Roll or pat out the dough to form a 12x6 inch rectangle. Combine the filling mix in a small bowl.
- Brush the melted butter over the surface of the dough, and then sprinkle evenly with the nut and sugar mix. Roll up the dough from a short end.
- Use a sharp knife to cut the log into 6 one inch slices.
- If the peaches have cooled, reheat them, and put them in a 10 inch cast iron skillet. Top the hot peaches with the biscuits. Bake for about 25 minutes, or until the filling is bubbling and the biscuits are golden. Put a baking sheet under the skillet to catch any possible overflowing juices. You might want to cover the cobbler with foil toward the end of cooking if the biscuits are getting too brown. While the cobbler is baking, whisk together the glaze, adding enough liquid to get a thick drizzling consistency.
- Let the cobbler cool slightly before glazing and serving.
View the recipe instructions at The View From the Great Island