Peach Cobbler Ring

So when presented, this’ll look a bit like a gear. Or a flower. I guess. I’m gonna go with gear.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Peach Cobbler Ring


  • 2 cups flour
  • 4 tsp. baking powder
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • 1/2 cup shortening
  • 2/3 cup milk


  • 2 Tbsp. soft butter
  • 1/4 cup brown sugar
  • 1 Tbsp. flour
  • 1 tsp. cinnamon
  • 1 cup fresh diced peaches

For dough, sift dry ingredients together; cut in shortening until mixture resembles coarse crumbs. Add milk, all at once; stir to form a soft dough. Turn out on lightly floured board and knead 6 to 8 times. Roll into an 18″ x 9″ rectangle.

To fill, spread dough with butter. Sprinkle with mixture of brown sugar, flour and cinnamon; cover with peaches.

Roll up like a jelly roll. Place on ungreased baking sheet and form into a circle. Make slits from outside edge of circle almost to center every 2″. Turn each cut on its side. Brush with butter. Bake in a hot oven, 400 degrees, 25 to 30 minutes. Serve warm, with cream, and spoon sliced peaches over the top.

One Comment

  1. Vicki Bradbury

    What does it mean to “Turn each cut on its side”?
    I can’t quite figure this out. No photos anywhere. I even have the Farm Journal’s Country cook book, but no photo there either. Can anyone explain what to do or have a photo?

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