Peach Rhubarb Cobbler

• FOR THE FRUIT FILLING:
• 1 cup Sugar
• 3 Tablespoons Cornstarch
• 1 teaspoon Cinnamon
• 1/2 teaspoons Salt
• 1/2 cups Peach Juice (from Can Or From Frozen Peaches Thawed Out)
• 1 teaspoon Vanilla
• 3 cups Rhubarb, Cut Into 1/2" Pieces
• 3 cups Sliced Peaches, Fresh, Frozen, Or Canned
• _____
• FOR THE COBBLER BISCUITS:
• 2 cups Flour
• 2/3 cups Sugar
• 3 teaspoons Baking Powder
• 1 teaspoon Salt
• 4 Tablespoons Unsalted Butter, Cut Into Pieces
• 2 teaspoons Vanilla
• 6 Tablespoons Sugar
• 1-1/3 cup Whipping Cream
• 2 Tablespoons Butter, Melted
• _____
• FOR THE WHIPPED CREAM TOPPING:
• 1 cup Whipping Cream, Chilled
• 1/4 cups Golden Brown Sugar
• 1/2 cups Sugar

1. To make the fruit filling:
2. In a large saucepan, combine the sugar, cornstarch, cinnamon, salt. Add the peach juice and vanilla. Stir in the chopped rhubarb. Boil for 2 - 3 minutes. Add the peaches. Stir gently. Pour into a large baking dish and set aside while you make the cobbler biscuit mixture.
3. To make the cobbler biscuits:
4. Combine all of the ingredients except for the whipping cream and melted butter in a medium bowl. Cut the mixture up until a coarse texture forms. Add the whipping cream and stir until a soft dough forms.
5. Roll the dough out on a lightly floured surface and cut dough into 3" square or round biscuits. Arrange the biscuits side by side on top of the peach-rhubarb filling in the baking pan. Brush the dough with the 2 tablespoons melted butter. Sprinkle sugar all over the top.
6. Bake cobbler until the biscuits are puffed and golden brown, about 30 minutes at 375 degrees, or until you are pleased with the degree of doneness that you desire.
7. While the cobbler is cooling, prepare the whipped cream topping by blending the whipping cream with the golden brown sugar and regular white sugar.
8. Serve with ice cream, the whipping cream, or both!

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Taken from tastykitchen.com/recipes/desserts/peach-rhubarb-cobbler/ (may not work)