Peach Pinwheel Cobbler
Peach Pinwheel Cobbler is awesome. Seriously. This luscious cobbler recipe is one you won’t get over fast. It’s a terrific dessert for summer and early fall when fresh peaches are still in season.
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So here are the steps. After rolling out a quick and easy dough, you add peaches and roll up jelly roll fashion. The pinwheels are placed in a dish with melted butter. A sugar syrup is poured in between the pinwheels. The recipe is baked part way. Then it’s sprinkled with sugar on top and baked some more.
The amazing thing about this recipe is how much the pinwheels expand while baking. They fill the baking dish. They end up soft, fluffy and utterly delightful. This cobbler is best served warm, but it’s wonderfully delicious cold with ice cream too.
I received a box of nectarines and peaches from the Washington State Fruit Commission. They asked me to blog about their product. I ended up making two fabulous nectarine desserts. (I’ve never baked with nectarines before). I also made four peach desserts.
I sent the lot of my recipes out to John’s office along with four other pies. I couldn’t believe it when he told me they had cleaned out everything by 4 pm. He got comments all day long about how much everyone enjoyed the treats. Yes, they were all spectacular, including this Peach Pinwheel Cobbler.
This is an extraordinary peach cobbler recipe. Before peach season ends, go out and get the ingredients so you can enjoy Peach Pinwheel Cobbler too. Don’t be surprised if your family cleans out the whole dish in one sitting. 🙂
Peach Pinwheel Cobbler is divine!
If you enjoy peaches, you’ll love this cobbler.
It’s wonderful served with ice cream.
Here’s what I did.
I used these ingredients for the syrup.
Put sugar in a small sauce pan. Add water.
Cook on medium high heat until sugar melts. Set aside.
I used these ingredients for the cobbler.
Melt 1/2 cup butter in 9×13″ glass baking dish. Set aside.
Combine peaches with cinnamon and nutmeg. Set aside.
Combine flour, salt and baking powder.
Cut remaining 1/2 cup butter into flour mixture with a pastry blender.
Cut in butter until coarse crumbs form.
Add half-and-half.
Stir ingredients with a wooden spoon to combine.
Place dough on floured board and cover with more flour.
Roll dough out in rectangle with rolling pin.
Spread peach mixture over top of dough.
Roll up dough jelly-roll fashion.
Carefully roll dough until all of it has been rolled up.
Cut off one-inch slices and place in baking dish with melted butter.
Continue cutting dough until all is used up.
Pour the syrup in between all the pinwheels.
Bake at 350 for 45 minutes. Remove from oven.
Sprinkle sugar over top.
Bake at 350 an additional 15 minutes until most of the sugar has absorbed into the pinwheels.
This is one amazing dessert.
Serve warm.
Add ice cream if desired.
Every bite of Peach Pinwheel Cobbler will have you drooling!
Here’s the recipe.
PEACH PINWHEEL COBBLER
(My own concoction)
Peach Pinwheel Cobbler
Equipment
- 1 9x13" glass baking dish
- 1 small sauce pan
- 1 whisk
- 1 sharp knife to peel, pit and dice peaches
- 2 mixing bowls
- 2 wooden spoons
- measuring cups
- measuring spoons
- 1 pastry blender
- 1 Rolling Pin
- 1 spatula
Ingredients
SYRUP:
- 1/2 cup unsalted butter melted (1 stick)
- 1 cup granulated sugar
- 1 cup water
COBBLER:
- 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/4 tsp. sea salt
- 2 1/4 tsp. baking powder
- 1/2 cup unsalted butter cold (1 stick)
- 1/2 cup half-and-half
- 2 cups fresh peaches peeled and diced
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/2 cup granulated sugar
Instructions
SYRUP:
- Melt ½ cup butter in 9x13” baking dish; set aside.
- Heat sugar and water in sauce pan until sugar melts; set aside.
COBBLER:
- Peel and dice peaches; place in a medium mixing bowl.
- Add cinnamon and nutmeg and stir to combine.
- Set aside.
- Mix flour, salt and baking powder in another mixing bowl and stir to combine.
- Make cobbler dough by cutting butter into flour mixture with a pastry blender until it looks like fine crumbs.
- Add cream and stir with a fork until dough leaves side of bowl.
- Turn out onto floured board.
- Roll out to 11x9” x ¼”-thick rectangle.
- Spread peach mixture over dough.
- Roll up like a jelly roll.
- Cut dough in 1 ¼” thick slices.
- Carefully place pinwheels in baking dish over melted butter.
- Pour sugar syrup carefully around slices.
- (Crust will absorb liquid while baking).
- Bake at 350° for 45 minutes.
- Remove dish from oven and sprinkle remaining sugar over crust.
- Return cobbler to oven and bake 15 minutes longer.
- Serve warm or cold.
Notes
Peaches courtesy of Washington State Fruit Commission.
© Can’t Stay Out of the Kitchen
Nutrition
This dessert is a keeper! It’s a wonderful summer dessert when fresh peaches are in season.
This will cure any sweet tooth craving.
If you’re a peach lover, you’ll devour this dessert!
You may also enjoy these delicious recipes!
Peach Cobbler with Praline Filling
Peach Pinwheel Cobbler
Equipment
- 1 9×13" glass baking dish
- 1 small sauce pan
- 1 whisk
- 1 sharp knife to peel, pit and dice peaches
- 2 mixing bowls
- 2 wooden spoons
- measuring cups
- measuring spoons
- 1 pastry blender
- 1 Rolling Pin
- 1 spatula
Ingredients
SYRUP:
- 1/2 cup unsalted butter melted (1 stick)
- 1 cup granulated sugar
- 1 cup water
COBBLER:
- 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/4 tsp. sea salt
- 2 1/4 tsp. baking powder
- 1/2 cup unsalted butter cold (1 stick)
- 1/2 cup half-and-half
- 2 cups fresh peaches peeled and diced
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/2 cup granulated sugar
Instructions
SYRUP:
- Melt ½ cup butter in 9×13” baking dish; set aside.
- Heat sugar and water in sauce pan until sugar melts; set aside.
COBBLER:
- Peel and dice peaches; place in a medium mixing bowl.
- Add cinnamon and nutmeg and stir to combine.
- Set aside.
- Mix flour, salt and baking powder in another mixing bowl and stir to combine.
- Make cobbler dough by cutting butter into flour mixture with a pastry blender until it looks like fine crumbs.
- Add cream and stir with a fork until dough leaves side of bowl.
- Turn out onto floured board.
- Roll out to 11×9” x ¼”-thick rectangle.
- Spread peach mixture over dough.
- Roll up like a jelly roll.
- Cut dough in 1 ¼” thick slices.
- Carefully place pinwheels in baking dish over melted butter.
- Pour sugar syrup carefully around slices.
- (Crust will absorb liquid while baking).
- Bake at 350° for 45 minutes.
- Remove dish from oven and sprinkle remaining sugar over crust.
- Return cobbler to oven and bake 15 minutes longer.
- Serve warm or cold.
2 Comments
Lisa A Langston
September 16, 2019 at 6:07 pm
This looks so good! Does this dessert make a juice or is it dry? Thank you!
Teresa
September 17, 2019 at 6:52 am
Hi Lisa. The juice from the syrup actually bakes up into the pinwheels. It’s slightly juicy (it’s not a dry tasting dessert if that’s what you mean). So scrumptious.