Рецепт Peach Monkey Bread Cobbler for Fantastical Food Fight

by Sid's Sea Palm Cooking

Necessity is the mother of invention, right? And when you can't find ripe peaches at the supermarket, neither one that you went to, you head to the freezer section. Pardon me, I forgot to tell you about the Fantastical Food Fight Challenge this month.  It's a Peaches and Cream Challenge this month and June 21st is also National Peaches and Cream Day.   I wish they'd told the peaches I saw yesterday at the supermarket, they were hard as rocks. June also happens to be National Dairy Month as well. Sarah of Fantastical Sharing of Recipes hosts this and has invited a bunch of bloggers to make and post a recipe using certain ingredients every month.  This month, it's Peaches and Cream.  I've participated in the Fantastical Food Fight Challenge in the past, and had so much fun with it.  #fantasticalfoodfight I looked online for recipes.    Here and here and also here. I not only had refrigerated crescent dough in the fridge, but also some biscuits in there, and I wanted to combine them and use them all up. And when I looked at biscuit recipes I found some here, and here. They all used canned peaches, and I had frozen ones.  They also all seemed to have a lot of sugar as well. So I took a little of this and a little of that and combined them into this dish. I call it Peach Monkey Bread Cobbler.   Topped it with some whipped cream and enjoyed it. I think this would be even better served warm with some ice cream though.  But since it's so hot here, I try not to use the oven during the heat of the day. And a caveat here, you do need to cook this a long time.  I pulled it out of the oven, after 25 minutes and the biscuits on the bottom were a wet mess.  So I threw it back in the oven and baked it again, and this time the biscuits on the bottom were done. All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof. Yield: 4-6 servingsAuthor: Sid's Sea Palm Cooking (inspired by many recipes)Print Recipe Monkey Bread Peach Cobbler prep time: 15 MINScook time: 45 MINStotal time: 40 mins This is twisted take on Monkey Bread and Peach Cobbler INGREDIENTS: 2 tubes, (8-10 piece)prepared biscuit dough, 1 tube cut into quarters, the other tube cut into halves 1/2 cup sugar (use more if needed) 1 teaspoon cinnamon 1 cube butter (4 oz.) melted 1/2 tube crescent dough 1 lb. Frozen or fresh peaches, cut into slices 1/4 cup sugar 1/2 teaspoon cinnamon 1 teaspoon vanilla bean paste INSTRUCTIONS: Preheat oven to 400 deg. Mix the 1 tsp.cinnamon and 1/2 cup sugar together, set aside. Melt butter. Grease an oven safe casserole dish, 8 inch round. Open the two tubes of biscuits, separating them into individual pieces. Cut the biscuits from one tube into fourths, dipping them into the butter and then rolling them in the cinnamon sugar and layering them on the bottom and up the sides a little in the casserole dish. Mix the 1/4 cup sugar with the 1/2 tsp. cinnamon and the 1 teaspoon vanilla bean paste. Add the sugar mixture to the peaches and toss to combine. Layer the peaches on top of the dipped biscuit pieces, then take the other tube of biscuits, cut them in half, dip them into the butter and the remaining cinnamon sugar mixture, adding more sugar if needed. Place them around the perimeter of the casserole dish, to make a pretty pattern. Finish off by taking half the roll of crescent dough out, pinching the perforations together and laying it over the top of the peaches. Much like putting the top on a pie, tucking in the four corners. Place in oven and then turn it down to 350 degrees and bake for 45 minutes. Serve warm or cold with some whipping cream or ice cream. Cook's Note:   Cover with a piece of foil after 25 minutes or so, otherwise it will get too brown.   This does need to cook a long time to cook the biscuits on the bottom.  You could  also just put the peaches and sugar mixture in the bottom of a greased casserole dish, and dot the dipped biscuits around the perimeter of the bowl, and place a sheet of crescent roll dough over the top.   Created using The Recipes Generator   An InLinkz Link-up