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Cinnamon Biscuit Peach Cobbler Recipe

Cinnamon Biscuit Peach Cobbler Recipe photo by Taste of Home

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As a high school English teacher, I don't always have time to make the gourmet meals I would like. This recipe is a quick, simple treat that I made once and now have to bring to every gathering! If short on time, substitute refrigerated biscuits and sprinkle with the walnut and cinnamon mixture. —Fawna Eastman, Lewistown, Montana

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Cinnamon Biscuit Peach Cobbler Recipe

Prep: 30 min. Bake: 20 min.

Yield: 12 Servings

30 20 50

Ingredients

1-1/2 cups all-purpose flour
1 tablespoon plus 1/3 cup packed brown sugar, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons cold butter, cubed
1/2 cup 2% milk
2 tablespoons butter, melted
3/4 cup chopped walnuts
3/4 teaspoon ground cinnamon
FILLING:
1 cup packed brown sugar
2 tablespoons cornstarch
3/4 teaspoon grated lemon peel
1 cup water
9 cups sliced peeled peaches

Directions

In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butter until mixture resembles coarse crumbs. Stir in milk just until blended.
Transfer to a floured surface; knead 10-12 times. Pat into a 12-in. square. Brush with melted butter.
Combine the walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 in. of edge. Roll up jelly-roll style. Seal dough; set aside.
For filling, in a large saucepan, combine the brown sugar, cornstarch and lemon peel. Gradually stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13-in. x 9-in. baking dish.
Cut biscuit dough into twelve 1-in. slices; arrange biscuits over filling. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. Yield: 12 servings.

Nutritional Facts 1 serving equals 329 calories, 13 g fat (5 g saturated fat), 21 mg cholesterol, 210 mg sodium, 52 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Cinnamon Biscuit Peach Cobbler in Taste of Home August/September 2009, p20

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Reviews for Cinnamon Biscuit Peach Cobbler

Cinnamon Biscuit Peach Cobbler

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Reviewed on Sep. 11, 2012 by liz wong

This is one of my favorites!!!

Reviewed on Dec. 13, 2011 by FACSteacher

I like this recipe because it's prettier than plain old cobbler. Sure it takes more work to make the biscuits but people love it because it's something different. It's always great to add flavorings if you prefer, too. I use canned peaches and it's just fine.

Reviewed on Mar. 08, 2011 by kathykooker

This is good. But the peaches need more flavorings also. I added cinnamon and nutmeg and sugar to the peaches. I also added extra peaches. You can also make this with a frozen bread dough. Just let it thaw out, spread it out, add the filling and roll. Let it rise a bit and then slice. But, I like the idea of using the Cinnamon Grands. I will try that next. I used can , O"Sage Raggedy Ripe Freestone peaches. They are the best for anything you need peaches for. Hard to find, but when I do, I buy them all. Thanks for this recipe. I love peach cobbler and always looking for new ways to make it.

Reviewed on Oct. 30, 2010 by 062699

this is a wonderful dish. so easy to make and the family loved it. its great served warm with vanilla ice cream. yum

Reviewed on Oct. 10, 2010 by Handicooked

Using a can of the large cinnamon rolls, I cut each roll into 4 pieces. I put the pieces in a rectangular glass dish that I had sprayed with cooking spray. I used two cans of sliced peaches in 100% fruit juice. The peaches were big so I cut them smaller. I also added about 1/4 cup of the juice. I baked it at 375 for 25 minutes. If it's not sweet enough for you, use the icing that comes with the biscuits to top it off.

Reviewed on Sep. 05, 2010 by aug2295

This was good, but I'm not sure it was worth the amount of work to make the topping. I usually make a butter cookie dough topping for my cobblers and it is at least as good as the cinnamon biscuits, but takes considerably less effort. Have to admit this looked way better though, so if you need something that shows beautifully, this is it.

Reviewed on Aug. 27, 2010 by charles pierson

lots of peaches....had a good crop...with lots frozen..so will try

Reviewed on Aug. 27, 2010 by AMW 1948

I saw on a different web. To use Rhodes Cinnamon Roll and canned Peach Pie Filling. Pour peaches in the pan that the rolls come in.Cut rolls in 1/4, place on top of filling. Bake 30 min. or until browned to suite. I would mix the rolls in amongst the peaches.

Reviewed on Aug. 27, 2010 by wendy3effle

I was wondering the same thing about using canned peaches and refridge. rolls. I will be trying that. I was hoping someone else posted about trying it. I'll le you know how it turns out!

Reviewed on Aug. 27, 2010 by fas3990

I got this recpe out of a TASTE OF HOME edition years ago and have made it many times. Last time I made it for a small gathering along with 3 pies and it was gone FIRST ! Everyone remembered it from the year before ! I am going to try it with the refrigerated cinnamon biscuits next. Your recipes are great!

Fran S. Perrysburg, NY

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