Deep-Fried Peach Cobbler

Have you ever wanted a decadent peach cobbler but you didn't want to spend the time in the kitchen to prepare it. Or if you're like me and dont want to heat up the house when its hot outside by turning on the oven, this deep fried peach cobbler hack is just for you!

What is Deep Fried Peach Cobbler?

So essentially, the cobbler isn't deep-fried, the biscuits are! Yup, you read that right. We are frying biscuits in this recipe. The combination of melted butter and olive oil used to fry the flaky layers of canned biscuits is the perfect foundation for building this quick and easy dessert. I highly recommend dusting the biscuits with powdered sugar after they have drained.

If you have picky eaters that wont want to eat this together the dusted powdered sugar biscuits are delicious as a stand alone snack!

Ingredients Need to make Deep Fried Peach Cobbler

This dessert looks like it takes forever but a few simple ingredients brings this dish together very quickly. Canned peaches, brown sugar, cinnamon, nutmeg, allspice and canned biscuits are all you need. Topping with vanilla ice-cream is not required but highly encouraged.

Why this version over the Original?

Well, it's kinda simple. I love the crust in any cobbler, but I'm not a fan of soft, hot fruit. Like I literally can not stand hot fruit. By cooking this on the stovetop I can control how long my fruit cooks! I can also control how much fruit I have in my serving and the fried biscuits hold their texture longer than a wet pie crust. It's literally the best of both worlds in my opinion.

Equipment:

Heavy bottom pan or cast iron skillet

Wooden Spoon

Ingredients

1 15 oz can canned peaches

1 cup brown sugar

2 tsp cinnamon

½ tsp nutmeg

½ tsp all spice

1 stick unsalted butter (cut in half)

¼ – ½ cup olive oil

1 can flaky layers biscuits

Powdered sugar (optional)

Instructions

Melt half a stick of unsalted butter in a cast-iron skillet. Add the juice from the canned peaches, brown sugar, cinnamon, nutmeg, and allspice. Bring to a boil, stirring constantly.

The sauce will thicken over 8-10 mins of cooking on medium high. Depending on if you want soft peaches or firmer peaches will determine when you add the peaches to the syrup.

For softer peaches, cook the peaches while the syrup thickens. For firmer peaches, only add them when the sauce had thickened and coats the back of the spoon. Set the sauce aside and let it cool slightly.

Add olive oil and the other half stick of butter to a cast-iron frying pan. Heat oil on medium-high heat. Pull the biscuits apart.  The best outcome was to split them in half. Fry biscuits until golden brown on both sides. Dust with powdered sugar (optional). Layer biscuits into bowls or plates, add peaches and syrup, top with ice cream!