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Recipe of the Month Desserts - Peach Swirl Cobbler

  • 1/2 cup butter
  • 2 cups sugar
  • 2 cups water
  • 1 teaspoon vanilla
  • 2 cups self-rising flour
  • 1/2 cup shortening
  • 1/2 cup milk
  • 5 cups peeled, pitted, and chopped fresh peaches
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Vanilla ice cream

Heat oven to 350°. Place butter in a 13-x-9-x-2-inch baking dish and melt in oven. Remove dish; set aside.
In a medium saucepan, combine sugar and water. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Boil, uncovered, for five minutes. Remove from heat; stir in vanilla. Cover and keep warm.
Place flour in a large bowl. Using a pastry blender, cut in shortening until pieces are the size of small peas. Make a well in the center of flour mixture; add milk all at once. Stir just until moistened. Knead dough on a lightly floured 14-x-12-inch piece of waxed paper for 10 or 12 strokes or until nearly smooth. Lightly sprinkle dough with flour. Cover with another piece of waxed paper and roll out dough to a 12-x-10-inch rectangle about ¼ inch thick. Remove top piece of waxed paper.
In another large bowl, toss together peaches, cinnamon, and nutmeg. Spoon 3 cups peaches on top of melted butter, spreading evenly in a single layer. Spoon remaining peaches evenly over dough. Roll dough into a spiral, starting with a long side. Pinch seams to seal. Slice into 12 1-inch-thick rolls and arrange, cut side down, over peaches in baking dish. Carefully pour syrup around rolls. (This will look like too much syrup, but the dough will absorb the liquid during baking.)
Bake at 350° for 45 to 50 minutes or until golden. Cool on wire rack for 30 minutes. Serve warm with a scoop of vanilla ice cream.
Submitted By: Helen Page
Maury Farmers Co-op
Number of Servings: 0
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