Biscoff Peach Cobbler

Biscoff peach cobbler puts a modern spin on a summer classic.

Biscoff Peach Cobbler Recipe

It’s August and according to my facebook feed that means it’s back to school for a lot of people. How do you feel about that? Happy? Relieved? Rushed? 

I couldn’t believe it when I saw that kids are going back already! Here in the Northeast, school doesn’t start until after Labor Day. To me, August means that summer is finally ramping up. It also means peaches are in season!

I’ve been thinking about topping peach cobbler with biscoff biscuits for weeks. Now that peaches are everywhere, I was finally able to give it a try – and I’m excited to report that it lived up to my expectations. (If you want another biscoff recipe, try my biscoff swirled blueberry frozen yogurt!)
Biscoff Peach Cobbler Recipe

This biscoff peach cobbler starts of pretty traditionally, with fresh or frozen peaches, brown sugar, vanilla, and a little flour to thicken the juices. But then things start to get fun. I crushed half a package of biscoff cookies in my blender, then used the crumbs in place of flour and sugar in the topping.

The result is a mess of sweet, stewed peaches crowned with a rich, cinnamon-y topping. My initial vision of a biscuit topping feel flat (literally) but the biscoff cookies make a delicious batter that gives this cobbler loads of flavor.

Enjoy it warm from the oven plain or topped with vanilla ice cream – I’m obsessed with Trader Joe’s soy vanilla, which is super creamy. Leftovers are awesome stirred into plain Greek yogurt for breakfast.

Biscoff Peach Cobbler Recipe

Biscoff Peach Cobbler

Biscoff Peach Cobbler

Yield: 6
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes


  • 3 large peaches, sliced (about 4 cups)
  • 1/4 cup brown sugar
  • 1 Tablespoon + 1 teaspoon flour
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 15 Biscoff cookies, processed into crumbs (scant1 cup)
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 Tablespoons cold butter, cut into small pieces
  • 1/2 cup milk


  1. Heat oven to 375ºF.
  2. In a mixing bowl, combine the peaches, brown sugar, flour, salt, and vanilla. Mix to combine, then pour into a 9"x9" or 6"x4" pan. Tent with foil and bake 20 minutes, or until soft and juicy.
  3. Meanwhile, in the same mixing bowl, combine the cookie crumbs, baking soda, baking powder, and salt. Mix well. Cut in the butter until the mixture resembles wet sand – the butter should be very small and uniform, but still visible. Add the milk and stir until combined.
  4. Drop tablespoons of dough on top of the cooked peaches. Return to the oven and bake another 35-50 minutes, or until browned and cooked through.
  5. Let cool 30 minutes before serving.
Nutrition Information

Amount Per Serving Calories 161Total Fat 10gCarbohydrates 17gProtein 2g

Love this Recipe?

Please leave a comment on the blog or share a photo on Pinterest

By on August 9th, 2016

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

More posts by this author.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe