Julie’s Peach Cobbler
Prep Time: 1 hour
Cook Time: 25 minutes
Makes: 6 servings
Ingredients
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1
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cup organic Buttermilk Biscuits mix (2 pkgs)
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1
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tablespoon dark brown sugar
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4
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tablespoons unsalted butter, softened
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⅓
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cup milk
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½
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cup chopped pecans
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4
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tablespoons dark brown sugar
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¼
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teaspoon ground cinnamon
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⅛
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teaspoon ground nutmeg
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1
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tablespoon unsalted butter, melted
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⅓
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cup dark brown sugar
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4
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teaspoons organic rice starch
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¾
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teaspoon finely grated lemon peel
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½
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lemon, squeezed
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8
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cups peaches*, (sliced and peeled) fresh, frozen, or canned
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*Rhubarb Cobbler: Substitute 8 cups sliced rhubarb and use 1½ cups brown sugar in the filling.
Directions
- Preheat oven to 400°. Combine biscuit mix, brown sugar and softened butter until crumbly.
- Add milk and stir until dough sticks together. On a lightly floured surface, knead dough into an 8x8″ square.
- Combine pecans, 4 tablespoons brown sugar, cinnamon, and nutmeg; brush dough with the melted butter and sprinkle with the nut mixture.
- Roll in jellyroll style and seal edge with a brush of water. Using a sharp knife, cut into eight 1″ slices.
- In a large saucepan, combine ⅔ cup dark brown sugar, rice starch, lemon peel and lemon juice. Add peaches and ⅔ cup water.
- Cook on medium heat until bubbly. Pour into 13x9″ baking pan and arrange biscuit slices on peach filling. Bake 25 minutes.
- Serve warm, topped with ice cream. Makes 8 servings.
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