Pinwheel Peach Cobbler
- 1/2 cup golden brown sugar - (packed)
- 2 tablespoons minced crystallized ginger
- 1/2 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup chilled unsalted butter - (1 stick) cut small pieces
- 2/3 cup whipping cream
- 2 teaspoons vanilla extract
- 1 tablespoon butter melted
- 1/2 cup sugar
- 1 vanilla bean coarsely chopped
- 1 tablespoon all-purpose flour
- 4 pounds peaches peeled, and cut into 1/2"-thick slices
- 2 teaspoons fresh lemon juice
- Powdered sugar (optional)
For biscuits: Mix first 3 ingredients in medium bowl. Set spiced sugar aside. Mix flour, 3/4 cup sugar, baking powder, and salt in large bowl. Using fingertips, rub in chilled butter until coarse meal forms. Add cream and vanilla; stir until moist clumps form. Gently knead dough on lightly floured surface just until smooth.
Roll out dough on lightly floured surface to 9- by 15-inch rectangle. Brush with melted butter. Sprinkle with spiced sugar. Starting at 1 long side, roll up dough jelly-roll style. Transfer to baking sheet. Cover log with plastic wrap and refrigerate at least 1 hour and up to 1 day.
For filling: Preheat oven to 350 degrees. Blend sugar, vanilla bean, and flour in processor until vanilla is finely chopped; place in large bowl. Add peaches and lemon juice; toss to coat. Transfer peach mixture to 10-inch-diameter cake pan with 2-inch-high sides. Bake until filling is bubbling, about 30 minutes.
Cut dough log crosswise into 1-inch-thick biscuits. Place biscuits atop filling. Bake until biscuits are golden, about 45 minutes. Cool at least 10 minutes. Dust with powdered sugar and serve warm.
This recipe yields 12 servings.