For years, my dad delighted our family by making this bread. For breakfast, serve it together with some fruit and coffee. Yum! Flax seed meal provides a wonderful texture without changing the flavor.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 (29 ounce) cans peaches
- ¾ cup white sugar
- ½ cup brown sugar
- ½ cup unsalted butter
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 pinch salt
- 1 (16 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®)
- 1 pinch ground cinnamon
- 1 pinch white sugar
- 1 pinch ground nutmeg
- 1 pastry for a 9-inch pie crust
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat; cook and stir until sugars are dissolved and butter is melted, about 5 minutes.
- Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares; stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes.
- Pour peach-biscuit mixture into a 9×13-inch baking dish and allow to thicken for 2 to 3 minutes; cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet.
- Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.
- Optionally, the baking pan can be lined with pie crust before adding the peach filling, but then fewer biscuits should be used in preparation, or the entire dessert may contain too much dough.
Nutrition Facts
| Calories | 495 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 552 mg |
| Sugars | 46 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
The flavor of this was great, but it was a little too doughy. I’d use less biscuits next time. Also, to brown the top crust, I cooked it with foil for 45 minutes then another 15-20 minutes without the foil.
Made a big pan of this cobbler for my Bunco ladies last night with some fresh whipped cream. I used about 6 fresh peaches and a small can of peaches,?and a can of Pillsbury buttermilk biscuits. Did an egg white brush with Demerara sugar and uncovered it for an additional 15 minutes to brown on top. Wow! Amazing! They all loved it.
Easy & Delicious…
Great recipe! Just added extra cornstarch for thickness.
Love it, will make again.
If I could rate this a negative 5, I would. I am dumbfounded by how this got rated anywhere near acceptable by bakers. First, he top crust, which I spent a lot of time making from scratch, was totally unncessary and was pale and undercooked due to the directions instructions to cover it with aluminum foil. I had tito uncover it an bake another 20 minutes to get it crisp. Then it was dull and pasty looking because there was no brushing of egg white or milk to spruce it up. I ended up removing the entire top crust and not using it. What I was then left with was spiced, canned peaches with globs of soggy dough mixed in. Disgusting. I would have taken the spiced peaches, put them in a round cassarole and topped them with a butter, oat and walnut topping and made it a true peach cobbler.
so good and will make again!
can someone please tell me what temperature to bake the cobbler it doesn’t say in the recipe and, there’s nothing about it in the comments.
Really good! My brother said it was his favorite peach cobbler of all time. I may need to cook for a little longer though. My pie crusts were a little doughy. This recipe is not too sweet too, so it’s perfect.
We love it! Will definitely make again
Nice and simple. My kind of cooking. ITaste great.
I made it and then stuffed it into a cinnamon roll shell like a taco.. Best thing ever..
It was quick easy and delicious. Thanks
Best and easiest peach cobbler in my life. Thank you so much for sharing. I made it so much during this COVID-19 that I gained 11lbs. I have absolutely no regrets. I’m also diabetic so I substituted the sugar with Stevia and used unsweetened peaches.
This was a BIG winner! My 2 year old granddaughter helped me make it! Her dad has asked me to make it every day since. Will definitely make again and again!
I drained one of the cans of peaches and not the other one as one person suggested and I ended up with soup. Way too much liquid. It was an easy recipe to make but I would not make it again without completely draining the peaches. The flavor was good though.
Delicious
Delicious! Made it for Thanksgiving! I changed it up, by using cinnamon rolls dough, instead of biscuit dough! Crowd pleaser, and very easy to make!
Smells heavenly as it bakes, wasn’t sure if the peaches should be drained so used half of liquid. Topped with butter pecan ice cream. YUM
Made this for Thanksgiving and it was delicious! I did add a bottom pie crust. Everyone loved it.
Very easy recipe yielding delicious feel good comfort dish of days gone by! I’ve made it twice now and my only comment is that the recipe didn’t specify whether or not the peaches should be drained. I’m more of a cook than a baker so most probably got that without the specifics. I will say it was much better when I didn’t drain the peaches. Thank you for sharing your wonderful family desert recipe with the rest of us!