Roly-Poly Peach Cobbler

Recipe Ingredients

		Filling
6 cups	1422ml	Fresh peaches - peeled, sliced
1/4 cup	15g / 0.5oz	Flour
1/4 cup	40g / 1.4oz	Packed brown sugar
1/4 cup	49g / 1.7oz	Granulated sugar
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Lemon juice
1/4 teaspoon	1.3ml	Nutmeg
1/2 teaspoon	2.5ml	Almond extract
		Cinnamon Roll Topping
2 cups	125g / 4.4oz	Flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	99g / 3.5oz	Butter or margarine - chilled
2/3 cup	157ml	Milk - (approx)
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Nutmeg
2 tablespoons	30ml	Melted butter or margarine

Recipe Instructions

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 450F 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 over cooked dough)

In medium bowl sift together flour, baking powder, 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. Place slices on top of hot peach mixture.

Bake at 450F 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.

Source:
Capper's -- September 9, 1997

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