Paula Deen Peach and Cinnamon Cobbler

Paula Deen Peach and Cinnamon Cobbler is a warm, buttery dessert with tender peaches tucked under homemade biscuit rounds. It takes about 80 minutes from start to finish and feeds six. This is the kind of cobbler you bring to a church supper or set out after a Sunday dinner.

The tapioca is what holds it all together. Without it, the peach juices run too thin and the bottom turns soupy. Paula calls for quick-cooking tapioca stirred right into the filling, which thickens as it bakes and gives the cobbler that sticky, spoonable texture.

Slice the peaches about the same thickness so they cook evenly. Keep the butter cold when you cut it into the flour, or the biscuit topping spreads flat instead of puffing up. You can prep the filling a few hours ahead and refrigerate it, then make the topping right before baking.

Paula Deen Peach and Cinnamon Cobbler

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

580

kcal

A biscuit-topped peach cobbler thickened with tapioca and spiced with cinnamon. The dough is cut into rounds and laid over the filling, baking until golden and bubbling.

Ingredients

• Butter for coating dish
  

• 6 cups peaches
  

• 3/4 cup sugar
  

• 1/4 cup quick-cooking tapioca
  

• 1 teaspoon ground cinnamon
  

• 1 teaspoon freshly squeezed lemon juice
  

• Pinch salt
  

• 1 2/3 cups All-purpose flour
  

• for dusting
  

• 3 1/2 tablespoons sugar
  

• 1 1/2 tablespoons baking powder
  

• 1/8 teaspoon salt
  

• 6 tablespoons unsalted cold butter
  

• 2/3 cup heavy cream

Directions

• Preheat and prepare filling: Preheat oven to 350°F. Butter a 2 1/2-quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.
• Make the topping: For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the mixture resembles coarse crumbs. Slowly add the 2/3 cup cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.
• Assemble and bake: Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart 14-cup food processor, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned peaches instead of fresh?

You can, but drain them well and cut the sugar to about half a cup. Canned peaches release more liquid, and the extra syrup will make the filling too sweet and too loose. Fresh or frozen work best.

Why does the recipe use tapioca instead of cornstarch?

Tapioca holds up better during long baking and stays clear, so the peach juices look glossy instead of cloudy. Cornstarch can break down after an hour in the oven and thin out. If you swap cornstarch, use 2 tablespoons and expect a slightly thinner filling.

How do I store leftover cobbler?

Cover it and refrigerate for up to 3 days. Reheat individual servings in a 350 degree oven for about 15 minutes. The biscuit topping softens overnight, so the oven helps it crisp back up. Microwaving works but leaves the top chewy.

What happens if the butter is not cold enough for the topping?

Warm butter blends into the flour completely instead of staying in small pieces. Those cold butter bits are what create steam in the oven and make the biscuits rise. Room temperature butter gives you a flat, dense topping instead of a flaky one.

Can I assemble this the night before and bake it in the morning?

You can mix the filling ahead and refrigerate it. Do not put the biscuit topping on until right before baking. The dough absorbs moisture if it sits on the fruit too long, and the biscuits will not rise properly. Make the topping fresh.