Cowboy Kent Rollins' Peach Cobbler in a silver bowl on a table with a red gingham napkin and cast iron dutch oven in the background.

There is nothing wrong with a traditional peach cobbler, but every now and then I like to add a little twist. This one starts with fresh peaches and apricot flavor, then gets two layers of cobbler goodness on top, including a buttery crescent roll crust.

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Put the "Peach" in Peach Cobber

The peaches are cooked before the cobbler goes into the Dutch oven. That gives them time to soften and release some juice. Butter, brown sugar, white sugar, cinnamon, and nutmeg turn that juice into a rich filling. The apricot we'll add later adds another layer of fruit flavor without covering up those fresh peaches.

Use firm peaches: Ripe peaches provide sweetness, but overly soft peaches can disappear into the filling.

Peach Cobbler Batter

While the fruit simmers, mix the cobbler batter. Combine the dry ingredients and baking powder, then whisk in the milk and vanilla. You want a smooth batter, but do not beat it any longer than necessary.

Transfer the hot peach-apricot filling to a greased cast-iron Dutch oven. Pour the batter over the fruit and spread it gently. Gently mix the batter and peaches together. Top with four apricots.

The Secret Shortcut

Now for the shortcut that makes this cobbler different. Open the refrigerated crescent roll dough, tear it into pieces, and arrange those pieces around the edge. They will bake into a buttery, golden crust with plenty of crisp edges.

Arrange hot coals around the Dutch oven if baking outdoors. Inside, bake in a preheated oven to 350 degrees F. for about 20 minutes. When it begins to brown, remove from the oven and top with the remaining unrolled crescent rolls to cover the top. Bake for an additional 5 minutes, or until the top is browned.

While the cobbler is baking, combine the remaining apricots and 4 tablespoons of sugar. Spread them out over the cobbler and sprinkle with sugar and cinnamon, to taste.

Crescent Roll peach cobbler in a silver bowl, topped with ice cream, and a spoon.

Let the cobbler rest for a few minutes before serving. That gives the filling a chance to thicken. Spoon it into a bowl while it is still warm and add vanilla ice cream.

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Crescent Roll Peach Cobbler

Rated 3.0 stars by 4 users

Ingredients

4 to 5 ripe peaches, peeled and sliced
½ stick butter
¾ cup sugar
3 teaspoons cinnamon
1 teaspoon almond extract
½ tablespoon cornstarch
½ cup water

Batter

1 ¼ cup flour
1 ½ cup sugar
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 cup milk
2 teaspoons vanilla
½ stick butter
1 can of crescent rolls

Apricot Topping

1 (12 ounce) can apricot halves, cut in half again
4 tablespoons sugar

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Directions

Put the peaches in a saucepan over medium heat and add the butter, sugar, and cinnamon. Bring to a boil over high heat. Reduce the heat to low and continue to simmer for about 3 to 4 minutes, stirring occasionally.

Stir in the almond extract. Mix the water and cornstarch together and pour in the peach mixture and continue to cook until it thickens, stirring occasionally.

Remove from heat and set aside.

In a large bowl combine the flour, sugar, baking powder, salt, and cinnamon. Whisk in the milk and vanilla.

In a 10 inch Dutch oven or cast iron skillet melt the ½ stick butter. Add the peaches, then pour the batter on top. Stir the mixture until it is incorporated. Top with 4 apricots, reserve the remaining apricots.

Take half of the crescent rolls, fold each over, lengthwise, to make a long triangle. Place each around the outside edge of the dish.

Bake in a preheated oven to 350 degrees F. for about 20 minutes. When it begins to brown, remove from the oven and top with the remaining unrolled crescent rolls to cover the top.  Bake for an additional 5 minutes, or until the top is browned.

In a small bowl, combine the remaining apricots and the 4 tablespoons of sugar.  Spread them out evenly over the cobbler and sprinkle with sugar and cinnamon, to taste.