8/21/14

Peach Cobbler Spirals

Fruits and vegetables are abundant right now, and I am enjoying the freshness and taste the seasonal bounty brings to my table. Peaches are favorites at our house, and some always find their way into a cobbler during the summer harvest. This year I tried a new recipe with peach-filled spirals baked atop more peaches for a bottom layer. The self-rising flour and the sugar syrup in this recipe combine to make a soft, sweet crust for this cobbler.

My dear mother-in-law gave me the peaches I used in this cobbler. Even though her favorite orchard is an hour drive away, every summer she makes her trek there as soon as she hears the peaches are ripe. She is sure to get the freshest of the fresh that way, and she always shares with me.






Recipe adapted from Food.com

Peach Cobbler Spirals

1/2 cup butter
2 cups sugar
2 cups water
2 cups self-rising flour
1/2 cup shortening
1/2 cup milk
1 teaspoon vanilla extract
5 cups peaches (peeled and sliced), divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F. In a 9 x 13-inch baking dish, melt the butter and set aside.
In a saucepan, combine sugar and water. Stir over medium heat until mixture boils, then boil for 5 minutes. Remove from heat and set aside. Place flour in a large bowl, then use a pastry cutter to cut in shortening until pieces are like small peas. Make a well in the center; add milk and vanilla. Stir just until combined, then knead about 10 strokes until nearly smooth. On a pastry sheet, lightly sprinkle dough with flour, cover with wax paper and roll dough into a 10 x 12-inch rectangle. 
In a large bowl, toss sliced peaches with cinnamon and nutmeg until well combined. Place 3 cups of the peach mixture on top of the melted butter in the baking dish. Spread the remaining 2 cups of peach mixture over the dough rectangle. Starting from the long side, roll the dough into a spiral and pinch to seal. Cut into twelve 1-inch rolls. Place spirals, cut side down on top of the peaches in the baking dish. Pour the sugar syrup mixture around the spirals. Bake for 45 minutes, then cool on a wire rack for 30 minutes. Serve warm.

Peach cobbler spirals before baking

I am strictly a purist and love my cobbler plain, but some may like a scoop of vanilla ice cream with their peach cobbler.




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Full Plate Thursday

4 comments:

  1. What a great twist on a traditional peach cobbler! This looks so wonderful, I will miss all the fresh fruit when the summer is over! This looks so delicious!!! YUM!!!

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  2. What a great idea for peach cobbler! I love it! I confess, I love mine with a little vanilla ice cream!

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  3. Oh this is such a pretty dessert, Anita. I love the idea of the spirals and can think of using it for other fruits, too. Thanks for the inspiration.

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  4. I love your Peach Cobbler Spirals, Anita, these look delicious! Thank you so much for sharing with Full Plate Thursday and hope you have a fabulous week!
    Come Back Soon,
    Miz Helen

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