Peach all-fruit spread swirls through the biscuit topper on this extra-special cobbler.
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1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 cup cold Land O Lakes® Butter
1/3 cup milk
3 tablespoons peach preserves
1 tablespoon course grain sugar
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cardamom
3 cups fresh or frozen sliced peaches
3 cups fresh or frozen sliced rhubarb
*Substitute 1/2 teaspoon ground cinnamon.
Heat oven to 400°F.
Combine flour, 2 tablespoons sugar and baking powder in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk just until moistened.
Knead dough 4 or 5 times on lightly floured surface until dough forms a ball. Roll out dough to 9x8-inch rectangle. Spread preserves over dough. Roll up, jelly-roll fashion, starting with 8-inch side. Cut into 9 equal size slices with sharp knife.
Combine 3/4 cup sugar, cornstarch and cardamom in 3-quart saucepan. Stir in peaches and rhubarb. Cook over medium heat, stirring constantly, 5-8 minutes or until mixture just comes to a boil.
Pour hot filling into ungreased 8-inch square glass baking dish; bake 10 minutes. Remove from oven; top with dough slices. Sprinkle with coarse grain sugar. Bake 20-25 minutes or until golden brown.
Be sure to use a glass baking dish rather than metal baking pan. Metal pans have lower sides and the cobbler may run over.
Next to eating it fresh, the best way to enjoy summer fruit is with a tender biscuit topping and scoop of ice cream.