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Pinwheel Peach Cobbler

Pinwheel Peach Cobbler



  • 1/2 cup (packed) golden brown sugar
  • 2 tablespoons minced crystallized ginger
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter, melted


  • 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)

Recipe Preparation

For biscuits:

  • Mix first 3 ingredients in medium bowl. Set spiced sugar aside. Mix flour, 3/4 cup sugar, baking powder, and salt in large bowl. Using fingertips, rub in chilled butter until coarse meal forms. Add cream and vanilla; stir until moist clumps form. Gently knead dough on lightly floured surface just until smooth.

  • Roll out dough on lightly floured surface to 9x15-inch rectangle. Brush with melted butter. Sprinkle with spiced sugar. Starting at 1 long side, roll up dough jelly-roll style. Transfer to baking sheet. Cover log with plastic wrap and refrigerate at least 1 hour and up to 1 day.

For filling:

  • Preheat oven to 350°F. Blend sugar, vanilla bean, and flour in processor until vanilla is finely chopped; place in large bowl. Add peaches and lemon juice; toss to coat. Transfer peach mixture to 10-inch-diameter cake pan with 2-inch-high sides. Bake until filling is bubbling, about 30 minutes.

  • Cut dough log crosswise into 1-inch-thick biscuits. Place biscuits atop filling. Bake until biscuits are golden, about 45 minutes. Cool at least 10 minutes. Dust with powdered sugar and serve warm.

Reviews Section

Pinwheel Peach Cobbler - Recipes

VE Day tends to be the day that gets the most attention from modern audiences, but VJ Day was just as big of a deal, if not moreso. That famous photo of the sailor kissing the nurse in Times Square? VJ Day. Don't listen to anyone who tries to say it's VE Day. My grandfather and grandmother - who were eleven and nine respectively at the time - said they remember their neighborhoods going crazy for VJ Day, and my grandma said she definitely remembers all the kissing going on in Times Square. She thought it was very romantic!

Some trivia about VJ Day: as you might be able to tell from the newspaper above, VJ Day was announced on August 14th in the United States, but on August 15th in Japan and the rest of the Pacific because of the International Date Line. Technically, the US considers September 2nd to be the real VJ Day, as that's when the surrender documents were formally signed on the USS Missouri, while the UK chose August 15th. Thus, your official VJ Day is subject to some interpretation and personal preference. I decided to go with the 15th because that's when it was technically celebrated in the Pacific, and this blog runs on EST. It helped that I would also be home from work and able to spend some time in the kitchen!

The newspaper I included in the photoshoots was given to me as a birthday present this year after being discovered at a flea market by my grandma, because everyone I know knows the easiest ways to get me excited is to show me stuff about World War II and Jamestown. The headline is pretty shocking and definitely offensive for a modern reader - I don't think the Hartford Courant would ever publish something like this today! I'm really glad we've come this far since 1945 - but I was really excited to have my hands on an authentic newspaper from the end of the war. It's pretty fragile, so I haven't done more than skim the front page's articles. It's just an eight page extra issue printed when the news broke, so almost everything is to do directly with the Japanese surrender and the situation in the Pacific, including goings on in Russia and China.

That being said, now that I know how they grow in the oven, I might make two batches of the pinwheels to make sure they cover the whole cobbler, or more of it, anyway. Or I guess I could use a smaller pan next time!

It's a pretty soupy cobbler, but the pinwheels to make it easy to create portions for people - scoop off one pinwheel with some fruit and juice, and you've got a serving!

The recipe says to serve this with whipped cream or a hard sauce, but I went for some good old fashioned vanilla ice cream, because this is VJ Day and we're celebrating.

The result is a warm, tasty cobbler with a really interesting topping. My one complaint is that after going through the trouble of chopping up fresh peaches, the honey, lemon juice and salt cooking together with them made them taste exactly like canned peaches. This wasn't a bad thing, really, but it definitely would've been faster to just use canned peaches because the flavors would have been virtually the same. I don't do a lot of (or any) hand canning at home, so I had no real idea what this combination of ingredients would taste like when all was said and done, but if I did, I think I'd definitely have just saved time and gone with canned.

Still, the peaches were sweet without being too sweet, and the cinnamon brown sugar pastry pinwheels on top made for a much more interesting and flavorful topping than just a simple biscuit or cake topping would have been. It was a nice textural difference too, as the pastry was very soft-but-crispy and didn't get too gooey sitting in the fruit juice. The recipe suggests adding some nuts or currants into your pinwheels if you want a little extra texture and flavor, and I don't think they're necessary, but it definitely sounds like a yummy addition. I definitely think it needs something like whipped cream or ice cream to help give you a break from the peach flavor, but that's pretty standard for a cobbler or pie.

Overall, this was a super tasty 1940's recipe that I would happily bring to my table again, and is definitely something I'd be happy to eat at my homecoming celebration if I was returning home from a long tour of duty overseas. Plus, it was pretty quick to make, and can serve a decent number of people, another plus for a dish you're bringing to an impromptu VJ Day party! I'm definitely planning on making this again any time someone's in the mood for a cobbler.

In closing, I know I've said things like this before, but it is really hard for me to believe that it's been seventy years since the end of World War II. In a lot of ways, it feels a lot more recent than that because we're still dealing with many parts of its legacy, but we're reaching a point where those who lived through it are passing on, and the rest of us need to make sure that their sacrifice and stories aren't forgotten. VJ Day marked the end of the most violent conflict in human history, and it's our responsibility to make sure there's never a more violent conflict. I hope we can all take a minute to reflect on how to make that possible, and how to continue honoring the sacrifice of the people of every nationality who made the life we have today possible.

Happy VJ Day, everyone! Thanks for indulging me in another anniversary soapbox.

Peach Cobbler with Cinnamon Pecan Scone topping

For the cobbler topping mix together the flour, granulated sugar,baking powder, soda, and salt. Cut the butter into the flour mixture with a pastry cutter. Mix together the egg and buttermilk and add to the flour/butter mixture and mix well. Put this dough mixture on a floured cutting board and
knead dough together for a few turns and then roll out into a square about ½ inch thick. Spread the dough with the 2
tablespoons melted butter. Mix together in a small bowl the chopped pecans, ¼ cup packed brown sugar, and 1 teaspoon ground cinnamon. Spread this pecan mixture over the top of the melted butter on the scone dough. Roll up the dough
jelly-roll fashion, and cut into six pinwheel circles. Set aside while making peach filling.

To make filling: Place sliced peaches, 1 cup brown sugar and
the cornstarch mixed into 2/3 cup water in a large saucepan on the stove. Cook on medium heat until fruit bubbles, and stir and cook for a minute or two, until juice starts to thicken. Stir in grated lemon peel. Pour the hot peach filling into a 2 quart baking dish and top with the scone pinwheels. Bake in a preheated 375 degree oven for 20 to 25 minutes until scone cobbles are baked through and golden brown. Serves six. For
high elevation, bake 20 minutes and check. Lower elevations take a little more baking time. No other adjustment needed.


Try this recipe with any other summer fruit you have
available. Use a microplane zester to get a very fine lemon peel. Cobblers
frequently take a blob of fresh whipped cream for dessert or warm cobbler over vanilla
bean ice cream is always an option. Have
I talked you into trying this recipe?

When I first started uploading soul food recipes online, peach cobbler was one of my most requested recipes. Everyone wanted to know how I made my cobbler. Some wanted to know if I used bisquick. Others wanted to know if I topped my cobbler with a crisp. But the biggest mystery was whether If I use fresh, frozen, or canned peaches for my cobbler.

So what do I use? I actually do it all. However, my FAVORITE Peach Cobbler Recipe will probably always be my original recipe that I uploaded back in 2011 ( I know I say they’re all my favorite, but this one is truly my FAV!!). Back then I called it ” Rosie’s Peach Cobbler”, and referred to it as my busy mom peach cobbler because it is quick and easy to make.

For this soulful peach cobbler I use store bought pie dough, and canned peaches in heavy syrup. This cobbler has dumplings throughout the filling, and there is plenty of cobbler juice( just like soul food peach cobbler should have). I use cinnamon, nutmeg, and ginger to spice up the cobbler. However, if you’re not a fan of ginger, you can leave it out.

Reviews ( 23 )

I have been searching for and experimenting with Peach Cobbler recipes that tasted just like my grandmother's, and this is it! I've made this several times and it is always a hit. I follow the recipe except I do not roll the crust in the middle to a rectangle. Instead, I prepare it like the top crust and cut it into lattice strips. This way the crust cooks completely and does not get gummy like some reviewers said. Top it off with Blue Bell Homemade Vanilla ice cream instead of whipped cream.

Followed the recipe to the letter, except didn't use all the juice in the top layer. It was delicious! I might add some cinnamon next time just because I like it. I would definitely make it again.

That's what I couldn't understand is why would you roll pastry in a circle! It might also be better if you prebaked the bottom crust for a few minutes.

For some reason I need more then 15 peaches to make 16 cups and I live in Jersey and used fresh Jersey peaches which are pretty big. Other then that I thought it was a tasty cobbler. I was a bit confused about how to use the pie crusts, but I got extra help from the reviews for this cobbler.

I just wanted to comment that the directions for this recipe sound a bit screwy, just as a few reviewers above mentioned. It looks to me like somebody made a 'copy & paste' boo-boo, as it says in the 3rd step "remaining 2 pie crusts' and there should only be ONE leftover. In the 2nd step it sounds like you're placing 2 pie crusts down when you should only be placing ONE, then baking it, then making the lattice strips with the 2nd one. Are there any editors out there who take care of these type of problems?

Too much crust on this cobbler! I did not include the middle crust, but did add the top lattice crust. Even though I cooked the cobbler an extra 15 minutes (tented with foil to avoid over-browning), the crust was not thoroughly cooked in the center. I had to scoop out uncooked pie dough from the dishes I served. Perhaps the cobbler would not be bad if you skipped the sandwiching of pecans between the two layers of pie dough. Be sure to leave space between your lattice strips so that steam and peach juices can escape.

This cobbler really was crazy good. I brought it to a July 4th barbecue and it was a hit. However, I did not use ready made pie crusts. It was much simpler to roll out a simple homemade dough made with butter. (Store bought were too dry and hard to manipulate.) I will definitely make it again.

Fantastic hit! Used local Ruston peaches from farmers market - holy cow! My grandmother, who taught home-economics for 30 years, was impressed with the idea of pecans rolled into the crust, she even asked to take some home. HARD to impress her. Served warm with a good vanilla ice cream - a true cobbler!

This is much closer to the cobblers I grew up with. So many of the recipes to me are just hot fruit that is topped with a batter or biscuits. My mother always layered the fruit with a lattice type pie crust. It was a favorite! I have made this recipe for various groups of people & always receive many complements and nary a crumb left!

It's a wonderful recipe, but i was totally confused by the instructions about the pie crusts. The picture shows a latticed pie crust, which would only use 2 pie crusts. However, the recipe says to place a whole pie crust over the peaches, cook till brown and then add ?another whole pie crust. I will just use 2 pie crusts cut into strips.

I'm not typically a fan of peach cobbler, however this is an exception to that rule. I especially love the addition of pecans, I truly feel that it makes the recipe. I've made this for a large family function and there was not a speck of it left in the pan. Try this recipe, it will change your life!

This recipe has potential to redevelop but is a far cry from what's pictured. Too sweet, peaches are overcooked, middle layer of crust gets gummy when you add the second layer of peaches. I would have given it 2 stars but gave it a 3 because it has potential for me to redevelop into something I like. What would I change? Less than half the sugar, a small amount of cornstarch instead of flour, cinnamon instead of nutmeg (nutmeg tastes bitter to me), no need for that much butter in the filling and cook it just enough for the peaches to start to soften, then let them finish cooking as it bakes. I would leave out the middle crust and only have the top lattice crust. The vanilla is a nice touch I wouldn't have thought of. I love that layer of pecans and sugar rolled into the dough and as someone else mentioned, the nuts need to be finely chopped to roll in correctly.


Step 1

Roasted Peaches
Pre heat oven to 425 degrees with the rack in the middle. Toss peach halves with some lemon juice and coconut oil. Place in a baking dish in a single layer, bake about 25-30 minutes until softened and fragrant.

Tapioca Pudding
Soak small tapioca pearls in 1 cup of cool water for 1 hour. In a saucepan bring tapioca, coconut milk, salt and cinnamon to a boil. Reduce to a simmer for 8-10 minutes. Stir so your pudding does not stick to the bottom of the pan. Let pudding cool in the refrigerator until ready to use. It will thicken as it cools.
Serve warm or cold with roasted peaches and vegan whipped cream.

Feel free to use large or small tapioca pearls for this recipe. I chose the small, but both are fabulous!

Simple Peach Recipes

The peach (Prunus persica) is a deciduous tree native to the region of Northwest China between the Tarim Basin and the north slopes of the Kunlun Shan mountains.
Peach and nectarines are the same species, even though they are regarded commercially as different fruits. In contrast to peaches, whose fruits present the characteristic fuzz on the skin, nectarines are characterized by the absence of fruit-skin trichomes (fuzz-less fruit).
Very simple homemade peach recipes

App contain recipes :
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- Peach Breakfast Parfaits
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- Flamm's Peach Cobbler and Yogurt Pie
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- Peach of a Crumble
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- Rosy Stone Fruit Sangria
- Peach Crisp Parfait
- Flamm's Peach Ice Cream
- Summer's Best Peach Pie
- Summer Fruit Daiquiris
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2. Time required
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How To Make Peach Pie Pinwheel Cookies

What fantastic looking cookies are these peach pin-wheel cookies that would be great to make to serve at a special party as they have that great eye catching appeal about them that would be ideal for that event

When I came across this recipe I was so impressed at ho easy they are to make that I just had to share this recipe on to you all , I also think it is great that it is a video tutorial to watch

This great recipe has been brought to you by Lazarus Lynch on Tastemade on YouTube , thanks for sharing this recipe with us

Here below is a list of the ingredients you will need plus the video tutorial to watch

Lazarus Lynch turns the popular Southern peach cobbler into delicate bite-sized pinwheel cookies


1 stick (½ cup) unsalted butter, at room temperature
1 ½ ounces plain cream cheese, softened
2 tablespoons sugar
½ teaspoon pure vanilla extract
1 ½ cups all-purpose flour
pinch kosher salt
2 tablespoons peach preserves
½ teaspoon cinnamon


In a standing mixer, beat together the butter, cream cheese, and sugar until smooth. Add the vanilla and mix until light and fluffy. Stir in the flour and salt. Cover the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

Preheat oven to 350ºF. Line a baking sheet with parchment paper. On a floured surface, roll the dough into a 12”x8” rectangle. Cut the dough into 24 squares (2-inch), 6 rows by 4 rows. Transfer the squares to the baking sheet, giving 1-inch apart. Spread ¼ teaspoon peach preserves into the center of the square. On each square, cut from each corner ¼ -inch from the center. Fold over every other point to the center to form a pinwheel. Sprinkle each with cinnamon.

Bake until golden brown, about 8 to 10 minutes. Cook on a wire rack.

Original recipe source:Tastemade

Recipe Summary

  • ½ cup ricotta cheese
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup chopped pepperoni
  • ¼ cup finely chopped fresh mushrooms
  • ¼ cup finely chopped green bell pepper
  • 2 tablespoons finely chopped onion
  • 1 (8 ounce) can refrigerated crescent roll dough
  • 1 (14 ounce) jar pizza sauce

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, stir together the ricotta cheese, Italian seasoning, salt, Parmesan cheese, mozzarella cheese, pepperoni, mushrooms, green pepper and onion. Set aside.

Unroll the crescent roll dough and separate into 4 rectangles. Press the remaining perforations together to seal. Spread the filling evenly onto the rectangles. Roll up the filling inside the dough starting at the short side. Slice each finished roll into four slices, and place cut side down onto a baking sheet.

Bake for 10 to 12 minutes in the preheated oven, until lightly browned. While the pinwheels are baking, warm the pizza sauce. Serve the pinwheels with pizza sauce in small cups for dipping.

Watch the video: Peach Cobbler Dump Cake