This Roly-Poly Peach Cobbler offers a delightful twist on traditional cobbler by replacing the standard biscuit topping with tender, spiced cinnamon roll dough. Juicy peaches are macerated with brown sugar, lemon juice, and almond extract, creating a vibrant fruit base. The dough is rolled out, brushed with butter, and sprinkled with cinnamon sugar before being sliced and placed atop the hot fruit. Baking at a high temperature ensures the fruit becomes syrupy and the dough turns golden and fluffy. It’s a comforting, aromatic dessert perfect for summer gatherings or cozy fall evenings, served warm with a scoop of vanilla ice cream.
Roly-Poly Peach Cobbler
Description
This Roly-Poly Peach Cobbler offers a delightful twist on traditional cobbler by replacing the standard biscuit topping with tender, spiced cinnamon roll dough. Juicy peaches are macerated with brown sugar, lemon juice, and almond extract, creating a vibrant fruit base. The dough is rolled out, brushed with butter, and sprinkled with cinnamon sugar before being sliced and placed atop the hot fruit. Baking at a high temperature ensures the fruit becomes syrupy and the dough turns golden and fluffy. It&# 226;ÂÂs a comforting, aromatic dessert perfect for summer gatherings or cozy fall evenings, served warm with a scoop of vanilla ice cream.Ingredients
Directions
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Preheat oven to 450ðF (230ðC).
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Peel and slice fresh peaches, then arrange them in an even layer in a shallow 2-quart baking dish.
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Sprinkle 1/4 cup flour, 1/4 cup packed brown sugar, 1/4 cup granulated sugar, 1/4 tsp salt, 2 tbsp lemon juice, 1/4 tsp nutmeg, and 1/2 tsp almond extract over the peaches. Toss gently to coat.
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Place the baking dish in the preheated oven for 10 minutes to heat the fruit mixture while preparing the topping.
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In a medium bowl, sift together 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, and 1/4 cup of the sugar.
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Cut 1/2 cup chilled butter or margarine into the flour mixture until it forms fine crumbs.
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Add 2/3 cup milk, mixing just enough to form a soft dough.
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Roll the dough out on a lightly floured surface into a 10x12 inch rectangle.
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Brush the surface of the dough with 2 tbsp melted butter or margarine.
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Mix the remaining 1/4 cup sugar with 1/2 tsp cinnamon and 1/4 tsp nutmeg, then sprinkle this mixture evenly over the buttered dough.
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Roll the dough from the long side into a log, jelly roll fashion.
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Cut the log into 1-inch thick slices.
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Remove the hot peach mixture from the oven and place the cinnamon roll slices on top.
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Bake at 450ðF (232ðC) for 10 minutes.
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Reduce oven temperature to 350ðF (175ðC) and bake for 20 minutes longer, or until the cinnamon rolls are golden brown and cooked through.
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Serve warm or chilled, optionally topped with vanilla ice cream or whipped cream.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 540.0kcal
- % Daily Value *
- Total Fat 64.8g100%
- Saturated Fat 39.6g198%
- Cholesterol 169.2mg57%
- Sodium 75.6mg4%
- Total Carbohydrate 10.1g4%
- Dietary Fiber 0.0g0%
- Sugars 10.1g
- Protein 5.4g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Preheating the oven and starting the fruit mixture before adding the topping ensures the peaches cook evenly and become syrupy, while the dough bakes thoroughly without burning.
If peaches are not in season, you can use frozen peaches, but thaw and drain excess liquid before adding to the dish.
For a vegan version, ensure you use vegan butter/margarine and plant-based milk.
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
