Pinwheel Peach Cobbler Recipe

Name: Pinwheel Peach Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (packed) golden brown sugar; 2 tablespoons minced crystallized ginger; 1/2 teaspoon ground cinnamon; 2 cups all purpose flour; 3/4 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces; 2/3 cup whipping cream; 2 teaspoons vanilla extract; 1 tablespoon butter, melted; 1/2 cup sugar; 1 vanilla bean, coarsely chopped; 1 tablespoon all purpose flour; 4 pounds peaches, peeled, cut into 1/2-inch-thick slices; 2 teaspoons fresh lemon juice; Powdered sugar (optional)

Servings: persons

1/2 cup (packed) golden brown sugar
2 tablespoons minced crystallized ginger
1/2 teaspoon ground cinnamon
2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
2/3 cup whipping cream
2 teaspoons vanilla extract
1 tablespoon butter, melted
1/2 cup sugar
1 vanilla bean, coarsely chopped
1 tablespoon all purpose flour
4 pounds peaches, peeled, cut into 1/2-inch-thick slices
2 teaspoons fresh lemon juice
Powdered sugar (optional)

1
Mix first 3 ingredients in medium bowl.
2
Set spiced sugar aside.
3
Mix flour, 3/4 cup sugar, baking powder, and salt in large bowl.
4
Using fingertips, rub in chilled butter until coarse meal forms.
5
Add cream and vanilla; stir until moist clumps form.
6
Gently knead dough on lightly floured surface just until smooth.
7
Roll out dough on lightly floured surface to 9x15-inch rectangle.
8
Brush with melted butter.
9
Sprinkle with spiced sugar.
10
Starting at 1 long side, roll up dough jelly-roll style.
11
Transfer to baking sheet.
12
Cover log with plastic wrap and refrigerate at least 1 hour and up to 1 day.
13
Preheat oven to 350F.
14
Blend sugar, vanilla bean, and flour in processor until vanilla is finely chopped; place in large bowl.
15
Add peaches and lemon juice; toss to coat.
16
Transfer peach mixture to 10-inch-diameter cake pan with 2-inch-high sides.
17
Bake until filling is bubbling, about 30 minutes.
18
Cut dough log crosswise into 1-inch-thick biscuits.
19
Place biscuits atop filling.
20
Bake until biscuits are golden, about 45 minutes.
21
Cool at least 10 minutes.
22
Dust with powdered sugar and serve warm.

1034

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup (packed) golden brown sugar, 2 tablespoons minced crystallized ginger, 1/2 teaspoon ground cinnamon, 2 cups all purpose flour, and more.

Yes, Pinwheel Peach Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pinwheel Peach Cobbler

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions