📖 Instructions

1. Prep the Peaches: Peel and dice 4 medium-sized ripe peaches. It's important they are ripe but not mushy! Nobody wants mushy sushi.
2. Spice It Up: In a bowl, mix the diced peaches with 1/4 cup of brown sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and a pinch of salt. Let this sit for about 15 minutes, allowing the juices to release and mingle with the spices.
3. Make the Crust: In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, and 1 teaspoon of baking powder. This is the dry crew, make sure its all combined!
4. Add the Fat: Cut in 1/2 cup (1 stick) of cold, unsalted butter into the flour mixture using a pastry blender or your fingertips. The mixture should resemble coarse crumbs. Pro-tip: Cold butter is KEY for a flaky crust.
5. Bind It: Add 1/2 cup of milk (or a dairy-free alternative) to the flour and butter mixture. Stir until just combined. Be careful not to overmix; a few lumps are okay.
6. Roll It Out: On a lightly floured surface, roll the dough into a large rectangle, about 1/4 inch thick. Aim for something roughly 12x16 inches. It doesn't have to be perfect! This step is gonna have a big impact on the final product, so be accurate.
7. Peach Placement: Spread the spiced peach mixture evenly over the dough, leaving about an inch of space along one of the long edges. This is where you'll seal the roll, so keep it clear.
8. The Roll: Starting from the opposite long edge, carefully roll the dough into a tight log. Use your hands to gently shape and even out the roll as you go. Think sushi chef, think concentration!
9. Seal the Deal: Moisten the empty edge with a little water and pinch it closed to seal the roll. This prevents the filling from escaping during baking.
10. Chill Out: Wrap the roll tightly in plastic wrap and refrigerate for at least 30 minutes. This helps the dough firm up and makes slicing easier. If you're in a hurry, 15 minutes in the freezer works too.
11. Slice and Dice: Preheat your oven to 375°F (190°C). Remove the roll from the refrigerator and slice it into 1-inch thick pieces. Arrange the slices on a baking sheet lined with parchment paper.
12. Bake to Perfection: Bake for 20-25 minutes, or until the crust is golden brown and the peaches are bubbly. Keep a close eye on them; ovens can vary.
13. Drizzle (Optional): While the sushi is baking, make a simple glaze by whisking together 1/2 cup of powdered sugar with 2-3 tablespoons of milk or cream. Drizzle over the baked sushi for extra sweetness and visual appeal. Consider maple syrup too
14. Cool Slightly: Let the peach cobbler sushi cool slightly on the baking sheet before serving. This allows the filling to set up a bit.
15. Serve and Enjoy: Serve warm or at room temperature. These are best enjoyed the same day, but can be stored in an airtight container in the refrigerator for up to 2 days. Heck, maybe with a scoop of vanilla ice cream or whipped cream on the side for an extra-luxurious treat? Why not!