FRESH NECTARINE CINNAMON COBBLER

Fresh Nectarine Cinnamon Cobbler image

Provided by Kathie Carr

Time 45m

Number Of Ingredients 19

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)

Steps:

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.