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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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Cinnamon Biscuit Peach Cobbler

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Reviewed on May. 02, 2010 by Lovepiggs

My sister told me about this recipe and I just had to try it. It was so good. Both me and my husband loved it. I didn't have enough peaches, so I halved the recipe. It worked fine, except I still could have had more peaches. Next time I'll make the full recipe and use enough peaches. This is a wonderful recipe. Can't wait to make it again.

Reviewed on Feb. 09, 2010 by MaryJaneParker

I made this for a church bake off and won first prize. That said; however, I personally didn't care for this recipe. I found that it was kind of bland. I was surprised that I won!! I guess other people tasted something that I didn't :-)

Reviewed on Dec. 31, 2009 by barmstrong

This is wonderful. I've made it twice for family occasions and barely got a taste of it myself. It's also an attractive dish. As my son remarked, "it looks just like the picture".

Reviewed on Dec. 26, 2009 by tkarinas

This recipe turns out so well that my entire family loves it. It's a keeper and we'll be making it many more times.

Reviewed on Dec. 26, 2009 by janetlh2008

I would like to see the instructions for using canned large bisquits (like Grands) with canned peaches. How many cans of peaches would I use, etc. If anyone has fixed this recipe this way, please comment here!

Reviewed on Sep. 14, 2009 by JennyMelynntoh

I took the last posts advice and only used half the sugar in the peaches. It tasted fine with ice cream but was not sweet enough plain, I probably would have used more sugar. The biscuit topping was good, but the peach part was nothing special.

Reviewed on Sep. 03, 2009 by rethajune

this is a fabulous recipe and my family loved it. I did, however cut way back on the sugar in the peaches. This recipe will be used many times in our family.

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