Pinwheel Peach Cobbler
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/2 cup sugar
- 2 cups all purpose flour
- 3/4 cup sugar
- 2 teaspoons fresh lemon juice
- 1 tablespoon all purpose flour
- powdered sugar (optional)
- 2 tablespoons minced crystallized ginger
- 2/3 cup whipping cream
- 1/2 cup (packed) golden brown sugar
- 1 tablespoon butter, melted
- Carbohydrate 64 g(21%)
- Cholesterol 38 mg(13%)
- Fat 13 g(21%)
- Fiber 3 g(12%)
- Protein 4 g(8%)
- Saturated Fat 8 g(40%)
- Sodium 169 mg(7%)
- Calories 380
PreparationFor 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.
PreparationFor 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.
