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Butter Biscuit Peach Cobbler

Butter Biscuit Peach Cobbler

Cost $12, save $8

Source: Recommended by CookPal

  • 60 Min
  • 10 Servings
  • $12

INGREDIENTS

  • Fruits

    • 🍑 2 (29 ounce) cans peaches

  • Sugars

    • ¾ cup white sugar
    • ½ cup brown sugar

  • Dairy

    • 🧈 ½ cup unsalted butter

  • Thickener

    • 1 tablespoon cornstarch

  • Flavorings & Spices

    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • ½ teaspoon nutmeg
    • 1 pinch salt
    • 1 pinch ground cinnamon
    • 1 pinch white sugar
    • 1 pinch ground nutmeg

  • Other

    • 1 (16 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®)
    • 1 pastry for a 9-inch pie crust

STEPS

1

Preheat oven to 350°F (175°C).

2

Mix peaches, white sugar, brown sugar, butter, cornstarch, vanilla extract, ground cinnamon, ground nutmeg, and salt in a large pot over medium heat. Cook and stir until sugars are dissolved and butter is melted, about 5 minutes.

3

Sprinkle each biscuit with cinnamon, white sugar, and nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares and stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes.

4

Pour peach-biscuit mixture into a 9x13-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.

5

Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.

NUTRIENTS

Per 1 serving

🔥

495

Calories

  • 5
    Protein
  • 73
    Carbs
  • 21
    Fats

💡 Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.To enhance the flavor, consider using fresh peaches instead of canned.For a flakier crust, brush the pie crust with egg wash before baking.This recipe can be made a day ahead and reheated before serving.