Peach Cobbler with Cinnamon Swirl Biscuits is the stand out dessert of the summer, with lots of ripe peaches topped off with tender homemade biscuits that think they’re cinnamon buns…this delicious mashup just works!
Think of it this way ~ if a juicy peach cobbler and a Cinnabon had a baby…it would definitely be the cutest kid on the block.
Regular cobblers are usually made with a topping of dropped biscuit dough that resembles the bumpy texture of a cobblestone street, hence the name. The delicious difference here is that this peach cobbler is topped with fluffy biscuit dough that’s been rolled up with a cinnamon walnut filling and sliced into little Cinnabon type rolls. And here’s a secret ~ they taste even better than cinnamon rolls, wow!
Of course what tempted me about this recipe were the cinnamon swirl biscuits ~ I mean come on, what’s that all about? Juicy ripe peaches are awesome, but I definitely came for the biscuits, and I bet you did too :)
The biscuits are a cross between a biscuit and a cinnamon roll, but don’t worry, they’re ridiculously easy to make. Since this isn’t a yeasted dough, it comes together in a flash. If you’ve ever made homemade biscuits you know how quick it is.
I think I’m going to devote a whole post to these biscuits soon, they’re pretty incredible.
I’ve laid out the recipe in the most efficient way I could, so you can really put the cobbler together quickly. I make the peach filling first, which can sit on the stove, and then do the biscuits so everything is ready to go into the oven once the biscuits are sliced. The most time consuming step is peeling and slicing the peaches!
This dessert won’t disappoint, just make sure to have some vanilla ice cream on hand. I’m going to keep this recipe in mind for all sorts of fruit cobblers this summer, and maybe even some special occasion breakfasts where I want to really wow the family. If anyone wants to confab in the comments about how we can take this concept and run with it, I’m all ears.
TIPS for making this Peach Cobbler with Cinnamon Swirl Biscuits ~
This cobbler is heavenly when it’s still warm, so serving it to company might take a little planning. You can make the peaches ahead and keep them on the stove, and make the biscuit dough log and keep it wrapped in plastic in the fridge. About half an hour before you want to serve the cobbler, reheat the peaches and pour them into the skillet, then slice the biscuits, place them on the peaches, and bake.
I brushed my biscuits with a little melted butter as they came out of the oven, this just gives them an little extra something something.
If you ask me, the little bit of almond extract I added to the glaze makes a huge difference…yum :)
I’d avoid the temptation to do this with refrigerated cinnamon buns (the ones that come in the tube)…they really aren’t very good, and they have a completely different texture from these biscuits, which are light and soft and surprisingly easy to make.
A 10″ cast iron skillet is perfect for this rustic peach cobbler, you can cook and serve right from the pan ~ every kitchen should have one, they’re inexpensive and wear like…iron!
*The View from Great Island is a participant in the Amazon Services LLC Associates Program ~ Your cost is the same, but I earn a small commission from Amazon which helps keep tvfgi in the kitchen.
*recipe lightly tweaked from Better Homes & Gardens
Peach Cobbler with Cinnamon Swirl Biscuits
- 2/3 cup packed brown sugar
- 2 Tbsp cornstarch if you like a really thick, pie filling consistency, use 4 Tbsp
- 2/3 cup water
- about 10 medium peaches peeled and sliced
- lemon juice
- 1 cup all-purpose flour
- 1 Tbsp brown sugar
- 1 1/2 tsp baking powder
- 1/8 tsp a pinch baking soda
- 1/4 tsp salt
- 1/4 cup butter cut in small chunks
- 1/3 cup milk
- 1 Tbsp butter melted, for brushing
sugar walnut swirl
- 1/2 cup finely chopped walnuts
- 3 heaping Tbsp brown sugar
- 1/2 tsp cinnamon
- 1 1/3 cups powdered sugar
- milk half and half, or cream to thin
- 1/4 tsp almond or vanilla extract optional
- Preheat the oven to 375F
- Peel the peaches over the sink, and then slice them into a big bowl. Toss with a little fresh lemon juice to prevent browning.
- In a large saucepan mix together the brown sugar and cornstarch, then stir in the water and bring to a simmer, stirring almost constantly. Add the peaches and any accumulated juices, and bring to a boil. The mixture should thicken. Set aside.
- Toss the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Add the butter and cut them into the flour until they are fully incorporated and the mixture resembles coarse crumbs. You can also do this by pulsing in a food processor, which is the way I do it.
- Make a well in the middle of the mixture and add the milk. Blend the two together with a fork just until the dough forms. Turn out onto a floured surface and knead the dough gently about 10 or 12 times.
- Roll or pat out the dough to form a 12x6 inch rectangle. Combine the filling mix in a small bowl.
- Brush the melted butter over the surface of the dough, and then sprinkle evenly with the nut and sugar mix. Roll up the dough from a short end.
- Use a sharp knife to cut the log into 6 one inch slices.
- If the peaches have cooled, reheat them, and put them in a 10 inch cast iron skillet. Top the hot peaches with the biscuits. Bake for about 25 minutes, or until the filling is bubbling and the biscuits are golden. Put a baking sheet under the skillet to catch any possible overflowing juices. You might want to cover the cobbler with foil toward the end of cooking if the biscuits are getting too brown. While the cobbler is baking, whisk together the glaze, adding enough liquid to get a thick drizzling consistency.
- Let the cobbler cool slightly before glazing and serving. Note: use as much or as little of the glaze as you like.
Make this peach cobbler your own ~
- Make it with other stone fruit ~ I’d love nectarine or plums. You might add raspberries to the peaches for a peach melba cobbler.
- Make it with less sugar ~ feel free to reduce the sugar in the peach filling, especially if you have fabulous peaches. I think you can get away with 1/3 cup. Don’t use too much lemon juice in that case. You can use some maple syrup or honey for a refined sugar free filling.
- Spike it ~ add some Amaretto or bourbon in place of some of the water in the filling.
- Make it gluten free ~ try my Gluten Free Peach and Almond Crisp, or sub in peaches for the rhubarb in my Gluten Free Rhubarb Crisp.
don’t forget to pin this Peach Cobbler with Cinnamon Swirl Biscuits ~