Fresh Nectarine Cinnamon Cobbler
|BISCUIT CINNAMON ROLLS:|
|1 1/2 c||all purpose flour|
|1 Tbsp||brown sugar, firmly packed|
|2 tsp||baking powder|
|1/4 tsp||baking soda|
|6 Tbsp||cold butter|
|3 Tbsp||melted butter|
|1 c||chopped walnuts|
|1/3 c||brown sugar, firmly packed|
|1 c||brown sugar, firmly packed|
|1 Tbsp||lemon juice|
|9 c||peeled, sliced nectarines (or peaches)|
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DirectionsPreheat 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.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.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.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.