Pinwheel Peach Cobbler

Ingredients

• 1 tablespoon all purpose flour 
• 2 teaspoons double-acting baking powder 
• 1 tablespoon butter melted
• 2 tablespoons crystallized ginger minced
• 0.5 cup brown sugar packed ()
• 0.5 teaspoon ground cinnamon 
• 2 teaspoons juice of lemon fresh
• 4 pounds peaches peeled cut into 1/2-inch-thick slices
• 0.5 teaspoon salt 
• 0.5 cup sugar 
• 1  vanilla pod coarsely chopped
• 2 teaspoons vanilla extract 
• 0.7 cup whipping cream 

Equipment

• bowl
• baking sheet
• oven
• plastic wrap
• cake form

Directions

1. Mix first 3 ingredients in medium bowl. Set spiced sugar aside.
2. Mix flour, 3/4 cup sugar, baking powder, and salt in large bowl. Using fingertips, rub in chilled butter until coarse meal forms.
3. Add cream and vanilla; stir until moist clumps form. Gently knead dough on lightly floured surface just until smooth.
4. Roll out dough on lightly floured surface to 9x15-inch rectangle.
5. Brush with melted butter.
6. Sprinkle with spiced sugar. Starting at 1 long side, roll up dough jelly-roll style.
7. Transfer to baking sheet. Cover log with plastic wrap and refrigerate at least 1 hour and up to 1 day.
8. Preheat oven to 350°F. Blend sugar, vanilla bean, and flour in processor until vanilla is finely chopped; place in large bowl.
9. Add peaches and lemon juice; toss to coat.
10. Transfer peach mixture to 10-inch-diameter cake pan with 2-inch-high sides.
11. Bake until filling is bubbling, about 30 minutes.
12. Cut dough log crosswise into 1-inch-thick biscuits.
13. Place biscuits atop filling.
14. Bake until biscuits are golden, about 45 minutes. Cool at least 10 minutes. Dust with powdered sugar and serve warm.