Fresh Nectarine Cinnamon Cobbler

Kathie Carr Recipe

By Kathie Carr kathiecc

Peach fuzz makes my asthma go crazy so I use nectarines. This recipe takes a bit more time than many posted here but I think its well worth the effort. Its not hard at all.

My Mom made these biscuit style cinnamon rolls often and during peach and nectarine season they just naturally went on top of the fresh cobbler. They can also be baked on their own and topped with powdered sugar glaze.


Recipe Rating:
 1 Rating
Serves:
12
Prep Time:
Cook Time:

Ingredients

BISCUIT CINNAMON ROLLS:
1 1/2 c
all purpose flour
1 Tbsp
brown sugar, firmly packed
2 tsp
baking powder
1/4 tsp
salt
1/4 tsp
baking soda
6 Tbsp
cold butter
1/2 c
milk
3 Tbsp
melted butter
CINNAMON FILLING:
1 c
chopped walnuts
1 tsp
cinnamon
1/3 c
brown sugar, firmly packed
FRUIT:
1 c
brown sugar, firmly packed
2 Tbsp
cornstarch
1 Tbsp
lemon juice
1 c
water
9 c
peeled, sliced nectarines (or peaches)

Directions

1
Preheat oven to 400 degrees.

Mix together flour, 1 tablespoon brown sugar, baking powder, salt, and baking soda. Cut in cold butter with a fork just until mixture resembles coarse crumbs. Stir in milk just until blended. Do not over-mix.

Knead dough on a floured board briefly- just 10 times or so. Pat dough out into a 12 inch square. Brush with melted butter. Set aside briefly.
2
Stir together ingrdients for cinnamon filling. Spread evenly over buttered dough, leaving a 1/2 inch margin at the edges with no filling. Roll up like a jelly roll. Seal edges by pinching with your fingers. Set aside in refrigerator while making fruit.
3
Make fruit by combining 1 cup brown sugar, cornstarch and lemon juice. Gradually stir in water. Stir until blended well. Add nectarines or peaches. In a large saucepan bring this mixtue to a boil and cook, stirring, until mixture thickens (about 3-5 minutes). Pour into a buttered 9 by 13 inch baking pan.
4
Remove dough from refrigerator. With a sharp knife cut biscuit dough into 12 equal slices or biscuits. Place on top of nectarines.

Bake uncovered for 20-25 minutes or until biscuits are nicely browned and fruit is bubbly.

Great served warm with ice cream.