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Peach cobbler with cinnamon swirl biscuits with the cinnamon cream cheese glaze on top in a cast iron.
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5 from 1 vote

Peach Cobbler with Cinnamon Swirl Biscuits

This fresh peach cobbler with cinnamon swirl biscuit uses fresh peaches cooked in brown sugar/ cinnamon mixture. It is topped with biscuit swirls with cinnamon and oats. It is topped with cinnamon cream cheese glaze.
Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Servings: 12 people
Calories: 325kcal

Ingredients

Peach Cobbler

  • 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

Biscuits

  • 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
  • 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
  • cup Powdered sugar sifted
  • 2 ½ tablespoon Milk
  • ½ teaspoon Vanilla bean paste
  • ¾ teaspoon Ground cinnamon

Instructions

Peach Cobbler

  • 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.

Biscuits

  • 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.

Notes

Peaches- make sure peaches are firm. Ripe peaches will create double the amount of moisture in the cobbler. If using ripe peaches, lower the butter to 6 tbsp.
Flour- make sure flour is spooned and leveled.
Butter in biscuits- butter has to be cold or the biscuits won't be flaky. Since it is cold, you will need to work quickly so the butter doesn't melt.
Glaze- you can use regular pure vanilla extract if you don't have the paste. There will be a lot of glaze. You can choose if you want to use a lot of glaze or a little.

Nutrition

Calories: 325kcal