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Cinnamon Biscuit Peach Cobbler

 Cinnamon Biscuit Peach Cobbler
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
12 ServingsPrep: 30 min. Bake: 20 min.


  • 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


  • 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

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Cinnamon Biscuit Peach Cobbler (continued)

Directions (continued)

  • 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.