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Cinnamon Peach Cobbler Recipe

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Prepared biscuit mix makes this comforting cobbler a quick favorite. "My husband loves the warm peaches, cinnamony sauce and golden crumb topping," mentions Victoria Lowe from Lititz, Pennsylvania.

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Cinnamon Peach Cobbler Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6-8 Servings

15 20 35

Ingredients

4 cups sliced peeled fresh or frozen unsweetened peaches, thawed
1/2 cup sugar
1 tablespoon plus 2/3 cup biscuit/baking mix, divided
1/2 teaspoon ground cinnamon
2 to 3 tablespoons brown sugar
1/4 cup cold butter, cubed
3 tablespoons milk

Directions

In a large bowl, combine the peaches, sugar, 1 tablespoon of biscuit mix and cinnamon. Transfer to a greased shallow 1-1/2-qt. baking dish.
In another bowl, combine brown sugar and remaining biscuit mix. Cut in butter until crumbly. Stir in milk just until blended.
Drop by rounded tablespoonfuls onto peach mixture. Bake at 400° for 20-25 minutes or until top is golden brown and filling is bubbly. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 197 calories, 8 g fat (4 g saturated fat), 16 mg cholesterol, 200 mg sodium, 32 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Cinnamon Peach Cobbler in Quick Cooking July/August 2000, p44

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Reviews for Cinnamon Peach Cobbler

Cinnamon Peach Cobbler

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Reviewed on Sep. 04, 2012 by JenfromFlag

I'm not a huge peach cobbler fan but my husband loves it and really enjoyed this recipe. I'll make it again soon for him.

Reviewed on Aug. 19, 2012 by murrell006

Family loved this one

Reviewed on Aug. 05, 2012 by vamanchef

This is great tasting and low calorie too.

Reviewed on Apr. 09, 2012 by RendiB

Easy to make and tasted really good, but I think next time I will put a little more sugar in my peaches.

Reviewed on Sep. 10, 2010 by Sprowl

Easy and delicious! Peaches weren't my favorite fruit--until this recipe. I will use this recipe with other fruits though. Oh yes, vanilla ice cream is a must with it.

Reviewed on Aug. 10, 2009 by jeeca

I made this peach cobbler last night and everyone thought it was so good that I'm making it again tonight. Love it.

Jean