Peach Crumble Cobbler

Peach Crumble Cobbler

When it comes to desserts, I am truthfully not much of a pie girl. I will take cookies, cakes, trifles, and tortes over pie annnnnyday of the week. I happened to be at the farmer’s market one day, and this guy was insistent that I try his peaches, and though I love peaches, I am not fond of the fuzzy outside. I have to admit, this guy had some tasty peaches. So tasty in fact, that I went home and dreamt up a peach cobbler with a crispity, crumbly type topping (because I love apple crisp), AND a sweet biscuit “crust”, because I’m not a huuuge fan of traditional pie crust.

I will say, these little biscuit/scone/crust type things could make amazing tea cakes, sweet cream biscuits, or toppings for just about any other pie filling you can imagine, but they are dense! Roll them thinner if you’re more of a filling person. This recipe also would have been juuuust fine with the crumble topping, but, me being the extra human I am naturally, I wanted both (you can thank pregnancy for the carb loading curveball).

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Ingredients for filling:

  • 3-3.5 Pounds Fresh Peaches (peeled, pitted, and in 1.5 inch cubes)

  • 1/4 Cup Lemon Juice

  • 1/2 Cup Granulated Sugar

  • 1 Tablespoon Cinnamon

  • 1 Teaspoon Vanilla Extract

  • 1/2 Teaspoon Almond Extract

  • 2 Tablespoons Cornstarch

Ingredients for sweet biscuit crust:

  • 2 Cups All Purpose Flour

  • 1 Tablespoon Baking Powder

  • 1 Teaspoon Salt

  • 1/4 Cup Granulated Sugar

  • 1 Teaspoon Vanilla Extract

  • 1/2 Teaspoon Almond Extract

  • 1- 1 1/4 Cups Heavy Whipping Cream

  • 1/4 Cup Cold Cubed Butter

Ingredients for crumble:

  • 1/2 Cup Flour

  • 1/2 Cup Brown Sugar

  • 1 Tablespoon Cinnamon

  • 1/4 Cup Cold Butter

  • 3/4 Cup Rolled Oats


  1. Preheat oven to 400 degrees Fahrenheit

  2. Peel, slice, and cube peaches in 1 1/2 inch cubes. I prefer to scrape out a majority of the red/purple center surrounding the core of the peach because it can be very bitter.

  3. In a gallon Ziploc bag, add peaches, lemon juice, vanilla and almond extracts. In separate bowl, whisk together sugar, cinnamon, and cornstarch until smooth. Combine dry ingredients in Ziploc with wet and peaches and shake it like a Polaroid picture. Let these guys sit at room temp while you prep everything else.

  4. Whisk together flour, baking powder, salt, and sugar for biscuits.

  5. Add in wet ingredients and toss until dough is combined. Do not over mix. If the mixture is too lose and won’t stick together, add more whipping cream up to 1 1/4 cup a tablespoon at a time. This will vary depending on what flour you use as it absorbs liquids differently. Once the mixture does not stick to the bowl, you’re golden. Again, do NOT overwork the dough.

  6. Cut in cubed butter with a fork or dough cutter just until combined and turn out the mixture onto a lightly floured even surface. Fold the mixture over 3-4 times to create flaky layered goodness.

  7. Roll out with a rolling pin until about 1/4 inch thick and cut with a large biscuit cutter or you can use a pizza cutter to make rectangles, etc. Place cutouts on a parchment paper lines baking sheet in a flat layer and freeze for 15 minutes prior to baking.

  8. While biscuits are chillin’, whisk together flour, brown sugar, and cinnamon. Cut in cold cubes of butter until well combined and fine chunks appear. Add in rolled oats and toss.

  9. In a greased 9 x 13 inch baking dish, pour out peaches and all juices, top with crumble mixture, evenly, and top with biscuits. It’s okay if they touch on the edges. If you really like ‘crust’, you can overlap your biscuits, or even use scrap to fill the holes, if you’re more of a crumble person, less biscuits here is key.

  10. Brush tops of biscuits with heavy whipping cream and sprinkle chunky sugar overtop if desired (I think its purty, no other real reason for the sugar).

  11. Place into preheated oven for 30 minutes.

  12. Remove and serve warm or cold with fresh whipped cream, caramel, ice cream… or all three!


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