Cinnamon Biscuit Peach Cobbler Recipe
Cinnamon Biscuit Peach Cobbler Recipe photo by Taste of Home

Cinnamon Biscuit Peach Cobbler Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 12 servings


  • 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
  • 1 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 3/4 teaspoon grated lemon peel
  • 1 cup water
  • 9 cups sliced peeled peaches

Nutritional Facts

1 each: 329 calories, 13g fat (5g saturated fat), 21mg cholesterol, 210mg sodium, 52g carbohydrate (36g sugars, 3g fiber), 5g protein


  1. 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.
  2. Transfer to a floured surface; knead 10-12 times. Pat into a 12-in. square. Brush with melted butter.
  3. 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.
  4. 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.
  5. 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.
Originally published as Cinnamon Biscuit Peach Cobbler in Taste of Home August/September 2009, p20

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Reviewed Apr. 8, 2014

"I made this for a Bus tour that came to our Ranch and they could not stop raving about how unique & delicious this was. Some said they will never be satisfied with "Plain" peach cobbler again."

Reviewed Mar. 1, 2014

"I tried this dessert for a group of friends and we all loved it. I used frozen peaches for convenience. I will definitely make again. I might add a few more biscuits. :-)"

Reviewed Sep. 11, 2012

"This is one of my favorites!!!"

Reviewed Dec. 13, 2011

"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 Mar. 8, 2011

"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."

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