Pinwheel Peach Cobbler

Recipe Ingredients

		Biscuits
1/2 cup	80g / 2.8oz	Golden brown sugar - (packed)
2 tablespoons	30ml	Minced crystallized ginger
1/2 teaspoon	2.5ml	Ground cinnamon
2 cups	125g / 4.4oz	All-purpose flour
3/4 cup	148g / 5.2oz	Sugar
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Chilled unsalted butter - (1 stick) - cut small pieces
2/3 cup	157ml	Whipping cream
2 teaspoons	10ml	Vanilla extract
1 tablespoon	15ml	Butter - melted
		Filling
1/2 cup	99g / 3.5oz	Sugar
1		Vanilla bean - coarsely chopped
1 tablespoon	15ml	All-purpose flour
4 lbs	1816g / 64oz	Peaches - peeled, and
		Cut into 1/2"-thick slices
2 teaspoons	10ml	Fresh lemon juice
		Powdered sugar - (optional)

Recipe Instructions

For 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 9- by 15-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 degrees. 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.

This recipe yields 12 servings.

Source:
Bon Appetit, August 2002

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