If you are a fan of the combination of apples and peanut butter.. you must try this delicious pie!
If you love apple recipes like we do, you must check out our delicious Apple Fritters! They are a wonderful breakfast treat.
❤️WHY WE LOVE THIS RECIPE
We love the crumble topping on this delicious pie. It really is so good with the old fashioned oats and peanut butter. This pie is wonderful with ice cream, whipped topping and perfect with a cup of coffee. It’s great to enjoy during the Fall of the year after a day picking apples at your favorite orchard.
🍴KEY INGREDIENTS
(9 inch) pie shell, unbaked (I use Pillsbury frozen pie crust) or make my own
Sour cream
White granulated sugar, divided (1/4 and 1/4)
Eggs
All-purpose flour, divided
Vanilla extract
Apples
Rolled oats (could use quick-cooking oats)
Ground cinnamon
Peanut butter, (I used extra crunchy, can use regular)
Butter
🍽️HOW TO MAKE
This is a pretty simple pie to make, the most time consuming part is chopping the apples. I think you could easily chop, shred or slice them. I have found that they cook a little better shredded.
COOKING STEPS
Step 1 In a large bowl, whisk together sour cream, 1/4 cup sugar, eggs, 1/4 cup flour and vanilla extract. Fold in apples and toss. Pour into pie shell.
Step 2 Mix together oats, 3/4 cup all-purpose flour, 1/4 cup sugar, and ground cinnamon. Either in the microwave or on the stove melt the peanut butter and butter together until smooth.
Step 3 Add to the oat mixture and sprinkle over apples. Bake in preheated 350 degree oven 50-55 minutes until golden brown and center is set.
⭐TIP
I have never made this with the peanut butter that is really heavy in oil. I think that may be too much moisture.
OTHER APPLE RECIPES
STORING, REHEATING & SERVING SIZE
We store this pie in the refrigerator and reheat in the microwave. It’s just as good cold. It makes 6-8 servings depending on the size of the slices.
This easy apple pie with peanut butter topping is one your family will love. If you love the combination of apples and peanut butter this is the pie for you.
Prep Time 15 minutesmins
Cook Time 55 minutesmins
Total Time 1 hourhr10 minutesmins
Course Pie
Cuisine American
19 inch pie shell, unbaked (I use Pillsbury frozen pie crust)
1cupsour cream
1/2cupwhite granulated sugardivided (1/4 and 1/4)
2eggs
1cupall-purpose flourdivided (3/4 and 1/4)
2teaspoonsvanilla extract
4cupsapplespeeled and sliced or chopped (I used about 5 small red delicious apples, you can use any baking apple)
1cuprolled oatscould use quick-cooking oats
1 1/2teaspoonsground cinnamon
1cuppeanut butter(I used extra crunchy, can use regular)
2tablespoonsbutter or margarinesoftened
In a large bowl, whisk together sour cream, 1/4 cup sugar, eggs, 1/4 cup flour and vanilla extract. Fold in apples and toss. Pour into pie shell.
Mix together oats, 3/4 cup all-purpose flour, 1/4 cup sugar, and ground cinnamon. Either in the microwave or on the stove melt the peanut butter and butter together until smooth.
Add to the oat mixture and sprinkle over apples. Bake in preheated 350 degree oven 50-55 minutes until golden brown and center is set.
The most delicious cinnamon roll has gone peach cobbler style! Loaded with a fresh peach jam, cobbler crumble and that luscious peach cream cheese icing these peach cobbler cinnamon rolls are the best peach dessert ever!
It’s back to peach desserts for Peach Week with this totally indulgent cinnamon roll recipe!
Well this has only been in my brain for 3 years straight. I’ve wanted to try a few different recipes of cinnamon rolls for a very long time now but they can be a bit labor intensive. We have mastered the raspberry cinnamon rolls and apple cinnamon rolls, but it was high time for a peach version!
There are a lot of steps to making these cinnamon rolls, but have no fear, I’ve included a step-by-step guide for you so that you can crank these bad boys out at your next 1st of Fall dinner or just because you love people and want to share your love through food.
My friend hosts a fall/autumn or back to school dinner every year and I’m telling you, she goes to the extreme! As beautiful and wonderful as it is I can’t help but wonder if those kids are craving a relationship more than a fancy table. So, I decided to go for both heart and tummy and make something that’s all about the beauty of changing leaves and as delicious as Thanksgiving.
Which is where I come in with these peach cobbler cinnamon rolls.
Watch How These Cinnamon Rolls are Made…
Ingredients for Peach Cobbler Cinnamon Rolls
Ok, I’m going to be honest, the ingredients list for this recipe looks quite daunting at first glance, but a lot of the ingredients repeat across all the components of this outrageous recipe. I’m going to consolidate the ingredients list so you can get a true idea of everything you need and which step they are needed:
Warm Water: used in the roll dough
Heavy Cream: used in the roll dough
Instant Yeast: used in the roll dough
Sugar: used in the roll dough, peach jam, cobbler crumble topping, and cinnamon filling
Buttermilk: used in the roll dough
Sea Salt: used in the roll dough
Canola Oil: used in the roll dough
Butter: used in the roll dough, cobbler crumble topping, cinnamon filling, and peach cream cheese frosting
Eggs: used in the roll dough
All Purpose Flour: used in the roll dough and cobbler crumble topping
EZ Gel (or Cornstarch): used in the peach jam and cinnamon filling
Brown Sugar: used in the cobbler crumble topping and cinnamon filling
Cinnamon: used in the cobbler crumble topping and cinnamon filling
Kosher Salt: used in the cobbler crumble topping and cinnamon filling
Cream Cheese: used in the peach cream cheese frosting
Corn Syrup: used in the peach cream cheese frosting
Powdered Sugar: used in the peach cream cheese frosting
Vanilla Extract: used in the peach cream cheese frosting
Milk: used in the peach cream cheese frosting
Peach Jam: used in the peach cream cheese frosting and made in a previous step
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make the Cinnamon Roll Dough
The process for making the cinnamon roll dough is just like making any other yeast dough. Here are the basic steps:
Warm: Add the water and cream to a glass measuring cup and heat it in the microwave for about 30 seconds to 1 minute so that it is warm. You don’t want it to be hot.
Activate: Add the yeast and sugar to the warm cream mixture and allow the phone to activate. It should foam up.
Warm: In a separate glass measuring cup, add the buttermilk and warm in the microwave so that it’s luke warm and then add it to the yeast mixture.
Whisk: Add the remaining sugar, salt, oil, butter and eggs and whisk until combined.
Combine: Add the sugar and oil mixture and the yeast mixture into the bowl of a stand mixture with the dough hook attachment.
Add: Pour the flour over the top of the wet ingredients, add the soy lecithin (optional) and then mix the dough in a stand mixer with the dough hook attachment until it comes together in a ball and then mix for 3 more minutes. Add more flour if necessary of the dough seems too sticky.
Rise: Remove the bowl from the mixer, cover with a dish towel and let it rise in a warm spot for 1-2 hours.
How to Make the Peach Jam
While the dough is rising, make the peach jam. If you don’t want to make you’re own, store-bought peach preserves will work just fine. Making homemade jam is definitely preferred though! Here is how you make the jam:
Mix: Mix the peaches, sugar and lemon juice together in a medium saucepan over medium heat and then stir in the EZ gel.
NOTE: I strongly recommend using fresh peaches for this step. There’s just no comparison with the flavor, texture, but if you absolutely must, canned or frozen peaches. Drain off as much juice as possible and let the frozen peaches thaw. If I had to choose between the two, I would use frozen peaches over canned peaches.
NOTE: Can I just pause for a moment and tell you how much I love Cornaby’s EZ Gel for thickening fruit filling?! It is such a great product. I highly recommend all of their product, but the EZ Gel has become a staple in my pantry!
Simmer: Let the jam simmer for 5-10 minutes until it thickens. Set aside to cool.
How to Make the Cobbler Crumble Topping
While the jam is cooling and the dough is rising, make the crumble topping…
Prep: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Mix: Add all the ingredients to a small bowl and mix with your hands until combined.
Bake: Spread over the prepared cookie sheet and bake for 8 minutes.
Cool: Remove the crumble topping from the oven and let it cool completely. Then break it up into large chunks.
Half of the crumb topping will go inside the sweet rolls and the rest will be sprinkled on top.
How to Make the Cinnamon Filling
This is the easiest step! Just mix everything together!
Mix: Add all the ingredients to a medium bowl and mix into a paste. Set aside until you assemble the cinnamon rolls.
How to Make the Peach Cream Cheese Frosting
Make sure you start with the cream cheese at room temperature so that the frosting doesn’t end up lumpy. The frosting will go on the cinnamon rolls after they bake.
Beat: In a separate bowl, add the cream cheese and beat on high speed until it is smooth.
Mix: Add the corn syrup, powdered sugar and vanilla and mix on low until combined. Gradually add the milk until desired consistency.
Swirl: Add dollops of jam into the frosting and swirl it a few times.
How to Assemble the Cinnamon Rolls
Now that you have all the different components for the cinnamon rolls ready, this is how you will assemble them…
Roll out the dough on a lightly floured surface using a rolling pin into a large rectangle. Spread the cinnamon filling over the dough and then spread a cup of the jam on top of the cinnamon filling. Sprinkle half of the crumb topping all over.
Roll the dough into a log and then use a long piece of unflavored dental floss or a sharp serrated knife and cut the log into rolls. Place the rolls in a baking pan, cover with a towel and allow them to rise.
Bake the rolls. Be sure to not overbake them! Once the tops start becoming golden, they are done! When the rolls are done, pull them out of the oven and spread the frosting all over the hot rolls with a spoon. Finally, sprinkle the rest of the crumb topping all over the top. Then devour!
How to Know When Your Dough Has Risen
It can be difficult to know when yeast dough has risen enough but not too much. Recipes always say to let rise until the dough has doubled, but what does that really mean?! I have a little trick that I like to follow.
I poke the dough! I put a little oil or flour on my finger and gently but firmly poke the dough. If it bounces back immediately then it needs a little more time to rise. If the dough bounces back slowly, then it is ready. It takes some practice, but you’ll get the hang of it!
Why We Love These Peach Cobbler Cinnamon Rolls
These cinnamon rolls are like the very best cinnamon rolls in the world and the best peach cobbler ever mashed up and created the most decadent peach dessert of all time. The flavor is outrageous! The texture of the crunchy crumble topping alongside the creamy peach frosting both on top of the gooey cinnamon rolls makes for the perfect bite!
These sweet rolls are total crowd pleasers and completely made from scratch! They can be an indulgent breakfast or a totally irresistible dessert. They are a bit labor intensive, but man, they are worth every effort!
Storage Tips
Leftovers can be stored at room temperature in an airtight container for up to 2 or 3 days. I would recommend not storing them in the refrigerator at that seems to dry them out. I always like to reheat them a little in the microwave before eating them because they are so good warm, but you don’t have to.
If you want to freeze these rolls, I recommend freezing them after you have sliced them and before that second rise. Then when you are ready to bake them, let them thaw and come to room temperature and then rise that second time. Then bake them as written in the instructions.
Indulge in the perfect combination of sweet peach cobbler and warm, gooey cinnamon rolls with this delicious from-scratch recipe. A homemade treat that’s sure to impress!
More Peach Desserts:
Servings: 20-24
Prep Time: 4 hourshrs
Cook Time: 20 minutesmins
Total Time: 4 hourshrs20 minutesmins
Description
Indulge in the perfect combination of sweet peach cobbler and warm, gooey cinnamon rolls with this delicious from-scratch recipe. A homemade treat that’s sure to impress!
1CupWarm Water
1/2CupHeavy Cream, *may substitute whole milk
4 1/2teaspoonsInstant Yeast
1CupSugar, divided, plus 2 teaspoons
1/2CupButtermilk, at room temperature
2teaspoonsSea Salt, fine grain
1/3CupCanola Oil
1/3CupButter, melted, we like Land O Lakes
2Eggs, large, lightly whisked
7-8CupsAll Purpose Flour, we use Lehi Roller Mills or Gold Medal
Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional 1/4 cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently.
Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.
Make the peach jam or buy store-bought peach preserves (we much prefer fresh made jam as you get peach chunks).
For the Peach Jam
Prepare the preserves by heating a medium saucepan over medium heat, mix the peaches, sugar, and lemon juice together then stir in the EZ gel.
6 Peaches, 1 1/2 Cups Sugar, 1 teaspoon Lemon Juice, 2 Tablespoons EZ gel
Heat for 5-10 minutes until thickening like a jam. Set aside to cool.
For the Cobbler Crumble Topping
Preheat oven to 350°F. Line a baking sheet with parchment.
Combine brown sugar, sugar, cinnamon, salt, flour, and melted butter, mixing with your hands until combined into large chunks.
1 Cup Brown Sugar, 1/2 Cup White Sugar, 3 teaspoons Cinnamon, 1/2 teaspoon Kosher Salt, 2 1/4 Cups Flour, 12 Tablespoons Unsalted Butter
Spread on the cookie sheet and bake for 8 minutes.
Remove from oven. Let cool completely, then break the large chunks.
For the Cinnamon Filling
Mix the butter, brown sugar, white sugar, cinnamon, salt and EZ Gel. Set aside.
1 Cup Unsalted Butter, 1 1/2 Cups Light Brown Sugar, 1/2 Cup White Sugar, 3 1/2 Tablespoons Ground Cinnamon, 1/4 teaspoon Salt, 8 Tablespoons EZ Gel
Assemble the Cinnamon Rolls
Once the dough has risen, very lightly flour the counter and roll the dough into a large, even rectangle.
Spread the butter cinnamon mixture evenly over the dough. Spread the 1 cup of the cooled jam on top of the filling. Sprinkle ½ of the crumb topping on top.
Roll the dough into a log starting on the short side. Use a long piece of floss or a serrated knife, cut the dough into rolls.
Place into a 9×13″ and 8×8″ greased dish and cover with a towel to rise until doubled, about 20-30 minutes.
Bake at 350 degrees F for about 25-30 minutes.
While the rolls bake, start the frosting (see section below).
Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake.
Remove from the oven, spread the frosting all over the hot rolls with a spoon.
Sprinkle the extra cinnamon crumb topping on top!
For the Frosting
Using a hand mixer and a separate bowl, beat the cream cheese on high speed until smooth. Add the butter and beat again.
6 oz Cream Cheese, 4 Tablespoons Unsalted Butter
Add in the corn syrup, powdered sugar and vanilla and mix on low until combined.
In this Rhubarb Crumble, tender tart rhubarb is topped with a buttery spiced oat crumble. Serve warm with a scoop or two of vanilla ice cream. Yields 6 to 8 servings.
You know that saying… easy as pie? Well I think it should be “easy as crumble”.
because let’s face it, crumble is 800 times easier than pie.
No crust making, chilling or rolling to the perfect thickness. Making a homemade crumble consists quick rinse and chop of the rhubarb, before tossing it with sugar, cornstarch and lemon. And the crumble is just as easy. Once you’ve quickly pulled both together all you have to do is bake, let it cool and eat.
With ice cream, of course.
To Make This Rhubarb Crumble You Will Need:
for the rhubarb:
fresh rhubarb – A springtime vegetable commonly used in fruit dessert recipes. It has a strong tart flavor.
light brown sugar – Used for sweetening, balancing tartness and drawing out the fruits natural juices.
cornstarch – Helps to thicken the juices that release.
lemon zest – Adds bright citrus flavor.
lemon juice – Increases the acidity of the mixture. This plus sugar thins cell membranes so the juices can flow more easily, while the fruit still remains somewhat solid.
pure vanilla extract – Adds warmth and helps enhance the flavors.
for the crumb topping:
all-purpose flour – The base of the crumble topping.
old fashioned rolled oats – Adds earthy flavor and chewy texture to the topping.
light brown sugar – Adds a subtle caramel like sweetness. Both sugars will aid in crisping the crumble when baked.
cardamom (ground) – Lends distinct warm and woodsy flavor.
nutmeg (ground) – Warm, aromatic with subtle hints of clove.
ginger (ground) – Gives a pungent, spicy and sweet flavor.
fine salt – Enhances the flavor is the crumble topping.
unsalted butter – Adds richness and flavor.
Preheat your oven to 350°F (or 180°C).
Lightly spray an 8 x 11 baking dish with nonstick spray.
Prepare the Rhubarb:
Slice 1-1/2 pounds of rhubarb at an angle about 1/2-inch thick or so and throw all of it in to a big bowl along with 3/4 cup light brown sugar, 1/4 cup cornstarch and 1 teaspoon lemon zest.
Squeeze 1/2 of a juicy lemon, or about 1 to 2 tablespoons and 1 teaspoon vanilla extract.
Toss well to combine.
And set off too the side.
Make The Crumble Topping:
In a medium bowl, measure and add 3/4 cup unbleached all-purpose flour, 3/4 cup old fashioned rolled oats, 1/2 cup light brown sugar, 1/2 teaspoon cardamom, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon fine salt.
Stir to combine.
Add in 1/2 cup unsalted butter and use a pastry blender to work the butter into the oat mixture.
Stop once it resembles fine crumbs.
Give the rhubarb a toss before adding it into the prepared baking dish.
Sprinkle the crumble over the rhubarb and bake it on the middle rack of your preheated oven for 35 to 40 minutes or until brown and bubbly.
You can always tell because the rhubarb is tender and the juices are bubbling along the sides of the dish. Allow the crumble to cool for about 20 minutes or so before serving.
Scoop a spoonful or two on to shallow plates or bowls and top with a scoop of vanilla ice cream.
I’m not typically a warm dessert and cold ice cream kind of gal, unless it’s crumble. For some reason it just makes sense.
HOW TO STORE Leftover Rhubarb Crumble:
Store leftover crumble in an air-tight container in the refrigerator.
HOW LONG WILL Leftover Rhubarb Crumble LAST:
In our house? 1 day. I’m kidding! If stored properly, this crumble will last up to 3 days.
Enjoy! And if you give this Rhubarb Crumble recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Rhubarb Crumble
Tart rhubarb topped with a buttery oat crumble and baked to perfection. Serve warm with a scoop or two of vanilla ice cream.
Prep Time: 25 minutesmins
Cook Time: 1 hourhr
Total Time: 1 hourhr25 minutesmins
nonstick baking spray, or butter
1½poundsrhubarb, sliced 1/2-inch thickness
3/4cuplight brown sugar
1/4cupcornstarch
1teaspoonlemon zest
1/2lemon, juiced (about 1 tablespoon)
1teaspoonpure vanilla extract
FOR THE CRUMB TOPPING:
3/4cupunbleached all-purpose flour
3/4cupold fashioned rolled oats
1/2cuplight brown sugar
1/2teaspoonground cardamom
1/2teaspoonground nutmeg
1/2teaspoonground ginger
1/4teaspoonfine salt
1/2cup unsalted butter, cut into pieces
Prepare The Rhubarb:
Preheat your oven to 350℉ (or 180℃) and lightly spray/grease an 8×11 (or 2 to 3 quart) baking dish.
In a large bowl toss together the rhubarb, brown sugar, cornstarch, lemon zest, lemon juice and vanilla extract. Toss we’ll to combine and set off to the side.
MAKE THE CRUMB TOPPING:
In a mixing bowl, measure and add flour, oats, sugar, cardamom, nutmeg, ginger and salt.
Add the butter and using a pastry cutter, blend the butter into the dry ingredients until it small crumbs are formed.
Transfer the rhubarb to the prepared pan and spread evenly.
Sprinkle the crumble over top of the rhubarb and bake for 30 to 40 minutes or until the crumb is golden brown and the rhubarb is tender and bubbly.
Allow the crumble to cool 20 to 30 minutes before serving. We like it slightly warm with a scoop of vanilla ice cream.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. The nutritional information is for the crumble only and does not include and additional toppings (I.e. ice cream).
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