Cinnamon Roll Peach Cobbler
Josh Elkin cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Cody Cromer on SeeMeCook
A warm peach cobbler made with cinnamon rolls instead of traditional biscuit topping. Brown-sugar-and-cinnamon peaches bake beneath cinnamon rolls and a buttery streusel, then the cobbler is inverted and finished with cinnamon-roll frosting and vanilla ice cream.
- Time
- 65 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Peach Cobbler
- 900 g
- 110 g
- 3 g
- 500 g
Streusel
- 95 g
- 40 g
- 110 g
- 115 g
- 3 g
For Serving
- 480 g
Weights are estimates. Together, the ingredients weigh about 2.35 kg before cooking, which is about 295 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Lightly grease a 9-by-13-inch baking dish or similarly sized ovenproof pan.
Pit the peaches and slice them into approximately 1/2-inch wedges. If needed, use a paring knife; needle-nose pliers were used in the video as a playful way to remove stubborn pits, but they are not necessary.
Place the sliced peaches in a bowl. Add 1/2 cup of the brown sugar and 1 teaspoon of the cinnamon, then toss until the fruit is evenly coated.
Spread the seasoned peaches evenly across the bottom of the prepared baking dish, including any brown-sugar juices from the bowl.
Open the can of cinnamon rolls and separate the rolls. Arrange them in a single layer over the peaches, leaving small gaps between the rolls so heat can circulate.
Make the streusel. Combine the flour, oats, remaining 1/2 cup brown sugar, and remaining 1 teaspoon cinnamon in a bowl. Pour in the melted butter and stir until the mixture forms irregular, crumbly clumps.
Scatter the streusel evenly over and between the cinnamon rolls. Do not pack it down; loose clumps will bake into a crisp, crumbly topping.
Bake for 35 to 40 minutes, until the cinnamon rolls are puffed and cooked through, the streusel is golden brown, and the peach juices are bubbling around the edges. If the topping browns too quickly, loosely cover the dish with foil.
Remove the cobbler from the oven and let it cool for 10 to 15 minutes so the fruit juices thicken slightly. Run a thin knife around the edge if the cobbler is sticking.
Place a large serving platter over the baking dish. Carefully invert the dish onto the platter, using oven mitts and taking care because hot fruit syrup may run out. If any peaches or streusel remain in the pan, spoon them back over the cobbler.
Warm the reserved cinnamon-roll icing briefly if needed so it becomes pourable, then drizzle it over the inverted cobbler.
Serve the cobbler warm with a scoop of vanilla ice cream for each portion.
Notes
The source description directs viewers to the comments for the full recipe, but no comments or exact measurements were provided. Ingredient quantities, pan size, and baking details are therefore informed estimates based on the transcript and the demonstrated dish. Take care when inverting the hot cobbler; it can also be served directly from the baking dish if preferred.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 640
- Protein
- 8 g
- Carbs
- 100 g
- Fat
- 26 g
- Fiber
- 4 g
Where the calories come from
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