Canned Biscuit Peach Cobbler with Bourbon Butter Glaze

Sep 27

While I’m dreaming of crisp fall days, it’s still very much Central Florida summer—which means fresh peaches and plenty of stone fruit at the market. This “Lazy Girl Peach Cobbler” is my shortcut version of a classic dessert: it uses canned biscuits as the base (yes, really!) and transforms them into something tender, golden, and layered with peaches, cinnamon sugar, and a crunchy granola topping.

I love this recipe because it’s versatile (swap peaches for apples, pears, or any stone fruit that holds up well in baking), and it feels special without requiring much effort. From start to finish, you’ll have breakfast or dessert on the table in under 30 minutes.

Why You’ll Love This Recipe

Comes together in less than 30 minutes
Most ingredients are probably already in your pantry
Easy to scale up or down for a crowd
Works with peaches or any favorite stone fruit

Ingredients You’ll Need

1 can refrigerated biscuits (use vegan if desired; recipe written for a 10-biscuit can)*
Cooking spray or butter, for greasing
1–2 tsp white sugar (for sprinkling pan)
3 tbsp cinnamon sugar
3 tbsp cold butter, cut into pea-sized pieces
1 large ripe peach (or 2 smaller), halved
½ cup granola (store-bought or homemade)

For the Bourbon Butter Glaze:

2 tbsp butter, softened
1 oz (1 shot) bourbon or whiskey**
1 tbsp maple syrup or white sugar

Optional Icing:

2 tbsp butter, softened
2–3 tbsp powdered sugar
Splash of non-dairy milk

* If cooking for 2–3 people, use a half can (5 biscuits) and cut all ingredients in half.
** For a non-alcoholic version, simply mix the butter with maple syrup.

How to Make It

1. Preheat oven:

Follow biscuit package directions (usually 400°F). Lightly butter or spray a deep pie plate or round casserole dish. Sprinkle with 1–2 tsp white sugar.

2. Prepare biscuits:

Open the can and cut each biscuit into spirals with kitchen shears. Unroll into strips, then loosely coil the strips into the prepared dish, starting in the center and working outward. Leave space for fruit and expansion.

3. Add toppings:

Sprinkle the coiled dough with 3 tbsp cinnamon sugar and dot with cold butter pieces.

4. Prepare fruit:

Chop half the peach into small cubes and tuck into and around the biscuit coils. Slice the remaining half into thin wedges and arrange on top in a spiral pattern (or simply cube and scatter if you prefer).

5: Add crunch:

Sprinkle ½ cup granola evenly over the top.

6. Bake:

Place dish in the oven for 15 minutes.

7. Make glaze:

While baking, cream together softened butter, bourbon, and maple syrup until smooth.

8. Glaze & finish:

Remove cobbler from oven, drizzle glaze evenly on top (it will bubble and sizzle). Return to oven for 2 minutes, then remove.

Optional icing:

For extra sweetness, whisk softened butter, powdered sugar, and a splash of milk into a simple icing. Drizzle on top before serving.

Serving Suggestions

Serve warm, straight from the dish.
Top with vegan vanilla ice cream or coconut whipped cream for a true cobbler experience.
Perfect for brunch, cookouts, or an easy summer dessert.

Final Thoughts

This Canned Biscuit Peach Cobbler with Bourbon Butter Glaze proves that comfort food doesn’t have to be complicated. With biscuits as a shortcut, fresh fruit as the star, and a splash of bourbon butter for depth, it’s a crowd-pleasing treat that’s ready in no time. And the best part? You can easily swap in your favorite fruit or keep it alcohol-free without sacrificing flavor.

BreakfastDessert

Sarah Seeds