This peach cobbler with cinnamon swirl biscuits isn't just a traditional peach cobbler. The peaches are baked in a brown butter with brown sugar cinnamon combination. They are topped with biscuits that are rolled into cinnamon and oat swirls. The whole thing is topped with cinnamon cream cheese glaze. If you are looking for a peach cobbler with tons of flavor, this is the one!
The Most Flavorful Peach Cobbler With Cinnamon Swirl Biscuits
When I was thinking about trying out a peach cobbler, I wanted one that had tons of flavor. I noticed it wasn't common to have cinnamon baked with the peaches. Why not? It tastes great. The peaches are baked with brown sugar, cinnamon, and nutmeg. You have baked peaches that are SO GOOD.
This peach cobbler is baked in a cast iron that is loaded to the top with peaches. On top is the cinnamon oat swirl biscuits.
These are regular biscuit dough that is rolled out. Then, it is coated in melted butter and cinnamon, brown sugar, and oats. They are almost like a cinnamon roll, but they are a fluffy biscuit!
To top off this entire peach cobbler is a cinnamon cream cheese glaze. It adds another layer of cinnamon, but more importantly it adds some creaminess to this cobbler.
Best Time To Get Peaches
The very best time to get peaches is from June to September. You can find them at your local grocery store or farmer's market.
Peaches are about impossible to find during the winter months, so this is truly the best summer dessert.
I suggest making this peach cobbler when the peaches are still firm. Firm peaches are easy to peel and are the same consistency as baked apples.
If you wait 'til the peaches are ripe, then they are so hard to peel! Also, when you bake them they will be pretty mushy, which is not what we want!
Difference Between Crisp and Cobbler
There is actually a big difference between crisps and cobblers. Crisps are made with a crumble. Usually that is oats, butter, and brown sugar. Cobblers are baked with dropped biscuits or pie crust.
For this recipe, I knew I wanted to make a thick biscuit to go with this cobbler. I also LOVE when cinnamon rolls are baked in a cast iron pan. They look so good! I decided cinnamon swirl biscuits had to be a thing!
How To Make The Peach Cobbler
First thing is first, you have to peel and cut the peaches. I used a regular peeler and when the peaches are firm, they are very easy to peel!
Cut the peaches into medium sized slices. Then, throw the peaches into a large mixing bowl. Toss them in the lemon juice. The lemon juice keeps the peaches looking good while you continue baking.
Next, grab a 10 inch cast iron pan. Then, you are going to brown the butter in the pan. This should take 5-10 minutes to do. It will start off foamy and turn to brown butter with milk deposits on the bottom.
I use this same technique in Brown Butter Chocolate Chip Cookies. Brown butter adds a lot more nutty and gourmet flavor to the peaches.
Next, add the peaches into the pan. Then, combine the brown sugar, cornstarch, creme of tartar, cinnamon, and nutmeg together. Add it all to the peaches. Use a rubber spatula to fold the brown sugar mixture in. The pan will be very full, so you will have to be careful.
Then, cook for 3-5 minutes. The goal is allow the brown sugar to thicken, so it is slightly thick. As soon as it is done cooking, take it off the heat. It will start to cool slightly as you make the biscuit dough.
Steps To Make The Cinnamon Swirl Biscuits
Let's be honest, this is the best part about this peach cobbler! The biscuit dough is actually very easy to make, it just takes a few minutes.
- Step 1- Combine dry ingredients. This includes the flour, brown sugar, baking soda, baking powder, and salt. The brown sugar makes a more moist biscuit
- Step 2- Add in the cold butter. Chop the cold butter into cubes and use a pastry cutter to cut the butter into pea size.
- Step 3- Add in the milk. Use a rubber spatula to fold in the milk. Then, turn it on a floured surface and knead it into dough 10 times. Kneading the dough too much will cause a dry biscuit.
- Step 4- Roll the dough. Roll the dough into a rectangle. Make sure it is a fairly even rectangle
- Step 5- Spread the fillings. Start with the melted butter. Then sprinkle the cinnamon/oat mixture. It should look just like making a cinnamon roll.
- Step 6- Roll up the dough into the swirl. Once it is rolled up, cut it evenly into 12 swirls by using a pastry scraper.
Place the 12 swirls evenly on top of the peaches. Then, bake for 25 minutes! It should be bubbly and golden brown on top.
Cinnamon Cream Cheese Glaze
Once the peach cobbler with cinnamon swirl biscuits have cooled for 15 minutes, add the glaze.
Now, the glaze is optional. It is tastes great without it. I highly recommend adding it because it adds some creamy/tangyness to the cobbler. The cobbler gets a big upgrade once the glaze is added.
How To Serve Peach Cobbler with Cinnamon Swirl Biscuits
I recommend eating the cobbler right after you add the glaze on top. The cobbler is best fresh, hot, and bubbly in the cast iron.
Grab a big spoon and serve the cobbler on a plate or bowl. It is the best with a scoop of vanilla ice cream.
Storing The Peach Cobbler
To store this cobbler, I wait for the cast iron to cool down on the counter. Once it is no longer hot I place aluminum foil over the cast iron. Then, store it in the fridge. You can also scoop it into a Tupperware if you don't mind the messy look!
To reheat it, keep the foil over the cast iron and bake in the oven at 350F for 20 minutes. Heat it until it start to be bubbly again. Now, if you are planning to not eat it right away, wait to add the glaze until after you reheat it.
You can microwave it for 20-30 seconds until its warm. Don't forget the ice cream!
Other Summer Recipes To Try
- Oreo and hot fudge no churn ice cream
- Strawberry shortcake trifles
- Lemon blueberry muffins
- Blueberry cheesecake
Peach Cobbler with Cinnamon Swirl Biscuits
- 6 Fresh peaches They should be firm
- ½ cup Unsalted butter
- 1 cup Brown sugar packed light or dark
- 4 tablespoon Cornstarch
- 1 teaspoon Creme of tartar
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- 1 teaspoon Pure vanilla extract
- ½ teaspoon Lemon juice
- 2 cups All-purpose flour
- 2 tablespoon Brown sugar packed light or dark
- 3 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Unsalted butter cold and cut into cubes
- ⅔ cup Milk
Cinnamon Oat Filling
- 3 tablespoon Unsalted butter melted
- 6 tablespoon Brown sugar packed light or dark
- 1 ½ teaspoon Ground cinnamon
- ½ cup Quick oats
Cinnamon Cream Cheese Glaze
- 4 oz Cream cheese room temperature
- ⅓ cup Powdered sugar sifted
- 2 ½ tablespoon Milk
- ½ teaspoon Vanilla bean paste
- ¾ teaspoon Ground cinnamon
- Preheat oven to 375F. Peel the firm peaches and cut them into medium slices. Put cut peaches into a medium bowl and pour lemon juice on top. Stir and set aside.
- In a small bowl, combine brown sugar, cornstarch, creme of tartar, cinnamon, and nutmeg together. Set aside.
- In a 10 inch cast iron skillet, heat the butter on medium until melted. Once melted, keep stirring until it browns. First, the butter will be bubbly. Then it turns to a white foam. Keep stirring until milk deposits form on the butter and then the butter browns.
- Add all of the peaches to the cast iron. Then, add in the brown sugar mixture on top. Add the vanilla and stir until the peaches are thoroughly combined.
- Let it cook for 3-5 minutes. The brown sugar should thicken slightly. Set aside when done cooking.
- In a medium bowl, sift the flour, brown sugar, baking powder, baking soda, and salt together. Cut the cold butter into cubes. Pour the butter into the flour mixture. Use a pastry cutter or your fingers to cut the butter into pea size.
- Make a well in the dry ingredients. Pour in the milk. Use a rubber spatula to mix into a dough. Pour dough on a floured surface. Knead with your hands 10 times. The dough will be slightly sticky but well formed together.
- Use a rolling pin, roll dough to 12X16 inch rectangle. Use a pastry brush and brush on the melted butter.
- In a bowl, combine brown sugar, cinnamon, and oats. Sprinkle this mixture on top of the melted butter. Use your hands to coat it evenly across the whole dough.
- Start rolling up the dough on smaller side. The dough might be sticky. Use a pastry cutter to prevent the dough from sticking on the counter and ripping. Roll it up tight. Cut off the uneven ends. Cut evenly into 12 rolls.
- Place the rolls evenly on top of the peach cobbler. Bake in the oven for 23-27 minutes. Place a cookie sheet on the bottom rack of the oven. This will catch any drips from the cobbler. The cobbler is done when it is bubbling and the biscuits are lightly browned.
Cinnamon Cream Cheese Glaze
- Let the cobbler cool for 20 minutes before adding the glaze on top.
- Using a hand mixer, beat the cream cheese on high for 1 minute until smooth and silky. Add in the sifted powdered sugar. Beat on low until combined, then turn to high and mix until smooth.
- Add in the vanilla bean paste, cinnamon and milk. Mix on medium until smooth. Drizzle on top of the biscuits. There is a lot of glaze. You can either do a slight drizzle or slather it on.
- Serve immediately with vanilla ice cream, or let it cool completely before storing covered in the fridge.