Peach Cobbler (Crescent Roll)

Crescent Roll Peach Cobbler is an easy and delicious summer dessert recipe when you have to get a dessert out at the last minute. Made with fresh peaches and a pre-made refrigerated dough … this baked dish has a cinnamon sugar flavour, ooey-gooey peach filling and a buttery, flakey cobbler topping. Serve warm with a scoop of vanilla ice cream on top for the ultimate summertime treat.

Peach Filling:
4 peaches, peeled and chopped (~ 2 cups)
2 Tbsp. butter
½ cup brown sugar
¼ cup water
1 tsp. ground cinnamon
1 tsp. pure vanilla extract
1 pinch sea salt

Cornstarch Slurry:
1 Tbsp. cornstarch
2 Tbsp. water

Cobbler Topping:
1 tube Pillsbury crescent roll dough
2 Tbsp. butter, melted
2 tsp. white sugar

Set the oven to 375°F (190°C/170°C fan, Gas Mark 5).

Add the chopped peaches, unsalted butter, light brown sugar, water, cinnamon, vanilla extract and a pinch of salt to a large pot or pan on the stove over medium heat. Combine. Sauté for about 5-7 minutes. The peaches should be soft, but not mushy.

Meanwhile make the corn starch slurry. Thoroughly combine the corn starch and water in a small bowl.

Add the corn starch slurry to the peach filling mixture. Combine thoroughly. Let the filling simmer for 2-3 minutes until thickened. I like to taste the filling here and add extra salt or cinnamon if needed.

Transfer the peach filling to a large baking dish. Spread in an even layer.

Roll out the crescent roll dough and place carefully on top of the peaches. You may have to cut the dough to fit the shape of your dish. Spread the melted butter and white sugar on top of the crescent roll dough.

Cover the baking dish with aluminum foil. Place in the preheated oven and bake covered for 25 minutes. Remove the aluminum foil from the dish and bake uncovered for 20-25 minutes.

Remove the cobbler from the oven, let cool slightly and top with a scoop of vanilla ice cream. I like to add a sprinkle of flaky sea salt too. Serve.

Makes 4-6 servings.