Cinnamon Peach Cobbler Recipes

CINNAMON PEACH COBBLER

Steps:

• 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.

CINNAMON-PEACH COBBLER

Steps:

• Heat oven to 400°F. In 4-quart saucepan, heat 1/4 cup butter, 1/2 cup sugar and the cornstarch over medium heat 1 minute, stirring constantly, until butter is melted. Stir in 2 teaspoons cinnamon, the nutmeg, vanilla, lemon extract and peaches with reserved syrup. Heat to boiling; boil 1 minute, stirring occasionally. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
• In medium bowl, stir Bisquick mix, 2 tablespoons of the sugar, 1/4 teaspoon cinnamon, the milk and 1 tablespoon melted butter until soft dough forms. Drop dough by heaping tablespoonfuls over hot peach mixture. Sprinkle with remaining 1 tablespoon sugar.
• Bake 20 to 25 minutes or until peach mixture is bubbly around edges and topping is golden brown. Serve warm.

PEACH COBBLER

Steps:

• Preheat oven to 375 degrees F.
• Mix flour, baking powder, and salt in large mixing bowl. Cut in butter with pastry cutter or hands until it resembles coarse meal. Add 1/2 cup sugar and cream. Knead approximately 3 minutes and let rest.
• Toss fruit with cornstarch, 1/4 cup sugar, and spices. Place fruit mixture in a 9 by 13-inch glass or ceramic baking dish. Cover with gobs of the cobbler dough. Bake 35 minutes or until lightly browned.

CINNAMON ROLL PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine water, 1/4 cup butter, sugar, lemon juice, and salt in a large pot over medium heat. Stir and cook until butter is melted and sugar is dissolved, 5 to 10 minutes. Remove from heat and stir in cream cheese frosting from cinnamon roll package.
• Add peach slices to the pot and stir until coated.
• Place remaining butter in the bottom of a 2-quart baking dish and put in the preheated oven until butter melts, about 3 minutes. Remove from oven.
• Cut each of the refrigerated cinnamon rolls into 4 pieces. Place roll pieces into the baking dish and coat on all sides with melted butter. Remove pieces from the baking dish and set aside. Pour peach mixture into the baking dish and top with butter-coated roll pieces, pressing down slightly, until tops are even with the peaches.
• Bake in the preheated oven until cobbler is browned and bubbling, 45 minutes to 1 hour. Serve warm.

BEST PEACH COBBLER EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside.
• In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.
• Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.
• Bake in preheated oven for 1 hour, or until knife inserted comes out clean.

DECADENT CINNAMON ROLL PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x9-inch baking dish with cooking spray.
• Pulse flour, brown sugar, butter, peach spice, and salt together in a food processor until the mixture resembles pea-sized crumbs. Press mixture into the bottom of the prepared baking dish.
• Bake crust in the preheated oven until golden and set, about 15 minutes.
• While crust is baking, heat a saucepan over medium heat. Pour reserved peach juice into the saucepan; stir in sugar, cornstarch, and peach spice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; stir in canned and frozen peaches.
• Remove crust from the oven and let cool for 5 minutes. Pour peach mixture into the crust.
• Bake in the preheated oven until bubbling, about 20 minutes.
• Meanwhile, combine cinnamon rolls together to form a square pastry disc. Roll out disc with a rolling pin on a lightly floured work surface. Cut into thin strips using a pizza cutter. Weave strips together to create a lattice topping.
• Remove the baking dish from the oven; lay lattice over the peaches. Increase oven temperature to 375 degrees F (190 degrees C).
• Bake cobbler in the preheated oven until golden brown, about 12 minutes. Drizzle the included cinnamon roll icing over the lattice crust. Serve warm.

SOUTHERN CINNAMON PEACH COBBLER

Steps:

• Preheat oven at 400 degree.
• Line a 9"x13" pan with foil and set aside.
• For filling: Place drained peaches in a medium sized pot, combine 1/2 cup sugar, 1/2 cup brown sugar, cinnamon and nutmeg and let simmer until sugars are dissolved. Remove from heat and let cool.
• Melt butter in baking pan and set aside.
• For batter: Mix flour, sugar, baking powder and salt, then stir in milk, egg and vanilla extract. Mix until well incorporated.
• Pour batter over melted butter. Do Not Stir.
• Spoon peaches and sauce over batter evenly. DO NOT STIR!
• Bake for 35-45 minutes, or until golden brown and slightly crispy.
• Serve warm with vanilla ice cream.

CINNAMON ROLL-PEACH COBBLER

Steps:

• Combine sugar and cornstarch in a large pan.
• Add juice and bring to a boil stirring constantly.
• When thickened, add peaches and bring back to boiling point.
• Spray a 10x13x2 pan with cooking spray.
• Pour in peaches.
• Unroll each cinnamon roll and lay on top of peaches, cinnamon side up (you may have to cut if too long) but cover top even if you need to piece it.
• Bake at 400 degrees for 25 to 30 minutes or till done.
• Drizzle frosting from package all over top of warm rolls.
• Serve warm. May use cream if desired.

CINNAMON BISCUIT PEACH COBBLER

Steps:

• Preheat oven to 400°. 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 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 zest. 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 13x9-in. baking dish., Cut biscuit dough into twelve 1-in. slices; arrange biscuits over filling. Bake, uncovered, until golden brown, 20-25 minutes.