Roly-Poly Peach Cobbler
Submitted by mcgail
Roly-poly peach cobbler: juicy peaches under a biscuit topping rolled jelly-roll style with cinnamon sugar, then sliced into pinwheels. A Southern-style cobbler that looks as good as it tastes.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis isn’t your average dollop-on-top cobbler. The signature move is rolling the biscuit dough jelly-roll style with cinnamon-sugar butter, slicing it into rounds, and arranging them pinwheel-style across the hot peach filling. When it bakes, you get golden cinnamon-roll-shaped biscuits floating on bubbling peaches, each bite revealing a pretty cinnamon spiral.
The “preheat the filling” trick matters more than most recipes give it credit for. Heating the peach filling in a hot 450°F (230°C) oven for 10 minutes before the biscuits go on top lets the fruit start to release juices and thicken with the flour and sugar. If you skip it, the topping overbakes by the time the fruit finishes cooking, you end up with pale, undercooked fruit and dry biscuits.
Almond extract is the flavor underlining here. Just a half teaspoon amplifies the peach aroma, peaches and almonds are botanically related (both stone fruits), and almond extract deepens their natural flavour the way vanilla deepens cream.
Chilled butter cut into the biscuit dry ingredients is what gives the cinnamon rolls their flaky, layered bite. Warm butter melts into the flour and produces dense biscuits. Keep it cold, work fast.
Pro Tips
- Use ripe but not overripe peaches, overripe fruit turns mushy and watery during baking.
- Cut the butter into small cubes and freeze for 10 minutes before working it into the flour.
- Roll the dough tightly from the long side for prettier, tighter spirals.
- Slice the roll with a serrated knife in a sawing motion, pressing down squashes the rolls.
Variations
- Swap peaches for nectarines, a mix of peaches and blackberries, or plums for seasonal flexibility.
- Add ¼ cup chopped pecans to the cinnamon-sugar filling for nutty crunch.
- Drizzle warm maple or bourbon caramel sauce over each serving.
Ingredients
Directions
Arrange peaches in even layer in shallow 2-quart baking dish .
Sprinkle flour, brown sugar, granulated sugar, salt, lemon juice, nutmeg and almond extract on top.
Place in PREHEATED 450 degree oven about 10 minutes or until hot while preparing cinnamon roll topping.
(Preheating permits fruit mixture and cinnamon roll topping to cook evenly, avoiding undercooked fruit or ovecooked dough).
In medium bowl sift together flour, baking powder, salt, and ¼ 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.
Place slices on top of hot peach mixture.
Bake at 450℉ (230℃) for 10 minutes.
Reduce heat to 350 and bake 20 minutes longer or until cinnamon rolls are done.
Serve warm or chilled with vanilla ice cream or whipped cream.
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