Cinnamon Roll Peach Cobbler

Ingredients

• 6 fresh peaches (Pitted and sliced; ripe but firm peaches work best.)
• 0.5 cup light brown sugar (For the peach filling.)
• 1 tsp ground cinnamon (For the peaches.)
• 1 can refrigerated cinnamon rolls with icing (Use an approximately ом-ounce can containing 8 rolls; reserve the included icing for finishing.)
• 0.75 cup all-purpose flour (For the streusel.)
• 0.5 cup old-fashioned rolled oats (For the streusel.)
• 0.5 cup light brown sugar (For the streusel.)
• 0.5 cup unsalted butter (Melted, for the streusel.)
• 1 tsp ground cinnamon (For the streusel.)
• 8 scoop vanilla ice cream (For serving; approximately 1 scoop per serving.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish or similarly sized ovenproof pan.

2. 2

   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.

3. 3

   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.

4. 4

   Spread the seasoned peaches evenly across the bottom of the prepared baking dish, including any brown-sugar juices from the bowl.

5. 5

   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.

6. 6

   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.

7. 7

   Scatter the streusel evenly over and between the cinnamon rolls. Do not pack it down; loose clumps will bake into a crisp, crumbly topping.

8. 8

   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.

9. 9

   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.

10. 10

    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.

11. 11

    Warm the reserved cinnamon-roll icing briefly if needed so it becomes pourable, then drizzle it over the inverted cobbler.

12. 12

    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 per serving

• dessert
• baked
• American
• peach
• cinnamon roll
• fruit cobbler
• comfort food
• summer