Cinnamon Peach Cobbler
This peach cobbler uses 8 fresh peaches, has a cinnamon crumble mixed in with the peaches, and a biscuit on top! It is the best peach cobbler served with vanilla ice cream.
Servings: 12 servings
Calories: 419kcal
Ingredients
Cinnamon Crumble
- 1/2 cup Brown sugar packed light or dark
- 1/4 cup White granulated sugar
- 1/2 TBSP Ground cinnamon
- 1 1/4 cup All-purpose flour
- 1/2 cup Unsalted butter melted
Peaches
- 8 Peaches peeled and sliced
- 1/3 cup Brown sugar packed light or dark
- 1/3 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 TBSP Lemon juice
- 1 TBSP Cornstarch
- 2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- Pinch of salt
Biscuit
- 1 1/4 cup All-purpose flour
- 1/2 cup White granulated sugar
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Butter cold and cubed
- 1/3 cup Buttermilk Plus 1 Tablespoon
- 3 TBSP Heavy cream
- Coarse sugar I used sugar in the raw.
Instructions
Cinnamon Crumble
- Preheat the oven to 350℉. Spray a cookie sheet with baking nonstick spray. Set aside.
- In a small bowl, add brown sugar, sugar, cinnamon, and flour together. Mix with a fork. Add in the melted butter and stir with the fork until mixed together it clumps together.1/2 cup Brown sugar, 1/4 cup White granulated sugar, 1/2 TBSP Ground cinnamon, 1 1/4 cup All-purpose flour, 1/2 cup Unsalted butter
- Pour crumble over cookie sheet. Spread it out a little bit (about 1/4 inch thick) over the cookie sheet.
- Bake for 8 minutes. Immediately after baking, stir the crumble. Come back in 4 minutes to stir again to break up the clumps. Let it cool completely.
Peaches
- Preheat the oven to 400℉. Spray a 9X13 inch casserole dish with baking spray. Set aside.
- In a large bowl, add the sliced peaches, brown sugar, sugar, vanilla, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Mix until combined.8 Peaches, 1/3 cup Brown sugar, 1/3 cup White granulated sugar, 1 tsp Pure vanilla extract, 1 TBSP Lemon juice, 1 TBSP Cornstarch, 2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, Pinch of salt
- Add in the 3/4th of the crumble, and mix this into the peaches. Pour the peaches into the casserole dish.
- Bake for 20 minutes.
Biscuit
- While the peaches are baking, start the biscuit.
- In a large bowl, mix flour, sugar, baking powder, and salt together. Add in the cold cubed butter. Use a pastry kneader or two forks to knead the butter into the dry. The butter will be the size of a pea.1 1/4 cup All-purpose flour, 1/2 cup White granulated sugar, 1 1/2 tsp Baking powder, 1/2 tsp Salt, 1/2 cup Butter
- Add in the buttermilk. Mix using a rubber spatula until starting to combine into a dough. Then, switch to your hands to completely mix together. Go quick to not warm up the butter. Be sure to not overwork the dough.1/3 cup Buttermilk Plus 1 Tablespoon
- Place the biscuit dough in the fridge while the peaches finish baking.
- Grab a small handful of dough and dollop it on top of the peaches Do this for all of the dough. Top with the remaining crumble.
- Use a pastry brush to brush the heavy cream on top of the biscuits, and sprinkle the coarse sugar on top.3 TBSP Heavy cream, Coarse sugar
- Reduce the oven to 375℉, and bake for 23-28 minutes. Bake until the biscuits are lightly golden brown.
- Let the peaches cool down slightly before serving with vanilla ice cream.
Nutrition
Calories: 419kcal | Carbohydrates: 64g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 231mg | Potassium: 184mg | Fiber: 3g | Sugar: 42g | Vitamin A: 856IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 2mg