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Cinnamon Roll Peach Cobbler by Buckwheat

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  • Cinnamon Roll Peach Cobbler by Buckwheat

    Buckwheat
    Posted August 28, 2005 05:18 PM

    FILLING (like regular peach cobbler)

    6 cups Fresh, peeled and sliced peaches
    1/4 cup flour
    1/4 cup Packed light brown sugar
    1/4 cup Granulated sugar
    1/4 teaspoon Salt
    2 tablespoons Fresh lemon juice
    1/4 teaspoon Nutmeg
    1/2 teaspoon Almond extract

    TOPPING
    2 cups Flour
    2 teaspoons BP
    1/2 teaspoon Salt
    1/2 cup Sugar
    1/2 cup Butter, chilled
    2/3 cup Milk (about)
    1/2 teaspoon Cinnamon
    1/4 teaspoon Nutmeg
    2 tablespoons Melted butter

    PREHEAT OVEN TO 450

    Directions:
    arrange peaches in even layer in shallow 9X13, Pyrex baking dish. Sprinkle flour, brown sugar, granulated sugar, salt, lemon juice, nutmeg and almond extract on top. Bake in oven about 15 minutes or until bubbling hot while preparing the topping.
    In medium bowl sift together flour, BP, salt, and 1/4 cup of the sugar. Cut in chilled butter until mixture forms fine crumbs.

    Add milk, mixing to make a soft dough. Roll out on lightly floured surface to 10X12 inch rectangle. Brush surface with melted butter, sprinkle with remaining sugar which has been mixed with cinnamon and nutmeg.
    Roll from long side, jelly roll fashion. Cut into 1-inch slices using a sharp knife.
    Place slices on top of hot peach mixture. Bake at 450 degrees for 10 minutes. reduce heat to 350 and bake 20 minutes longer or until cinnamon rolls are done.

    If rolls bake too fast place a tent of foil over the dish. Rolls should be golden, and cobbler bubbling hot!
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