Cinnamon Peach Cobbler Pie Recipes

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.

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.

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.

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.

PEACH COBBLER PIE

Steps:

• For the pie filling: Preheat the oven to 350 degrees F. Fit the pie crust into a 9-inch deep-dish pie plate, place a piece of parchment paper on top and fill with pie weights or dried beans.
• Parbake the pie crust for 5 minutes, remove from the oven and cool.
• Combine the peaches, cornstarch, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg and salt in a large bowl and toss to mix well. Transfer the peach mixture to the pie crust.
• For the cobbler topping: In a food processor, combine the flour, butter, baking powder, baking soda, salt and 1 tablespoon of the granulated sugar, Pulse until the mixture is grainy with pea-size chunks of butter, about 30 seconds. Do not over process or the topping will become runny. Add the buttermilk and pulse 2 to 3 more times to combine.
• Dot the topping over the top of the pie filling. Do not make the dots too big or they will not cook through. Sprinkle the remaining 1 tablespoon sugar over the top.
• Bake the pie until the edges of the crust are golden brown, the cobbler topping is cooked through and the fruit is tender, 40 to 50 minutes. If the pie crust browns before the cobbler topping is cooked through, cover the edges with foil and continue baking.

PEACH COBBLER PIE

Steps:

• Preheat oven to 450°. In a large bowl, combine peaches, sugar, tapioca and lemon juice; let stand 15 minutes. , Meanwhile, combine flour, brown sugar and pecans in a small bowl; cut in butter until crumbly. Sprinkle one-third of crumbs in pie crust; top with peach mixture. Sprinkle with remaining crumbs, allowing peaches to show if desired. , Bake for 10 minutes. Reduce heat to 350° and bake until peaches are tender and topping is golden brown, about 20 minutes.

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.

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.