Peach Cobbler with Cinnamon Swirl Biscuits
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!
Servings: 6 servings
Ingredients
peach filling
- 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
- 10 medium peaches, peeled and sliced
- lemon juice
biscuits
- 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 heaped Tbsp brown sugar
- 1/2 tsp cinnamon
glaze
- 1 1/3 cups powdered sugar
- milk (or half and half, or cream) to thin the glaze
- 1/4 tsp almond or vanilla extract, optional
Instructions
- 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 it 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. Note: 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.
Notes
- 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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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