June 23, 2010

Pecan-Peach Cobbler

OK so I'm surfing the Southern Living website and come across this recipe. It looks so good that I just had to share. Hope you enjoy!

12  to 15 fresh peaches, peeled and sliced (about 16 cups)
1/3  cup  all-purpose flour
1/2  teaspoon  ground nutmeg
3  cups  sugar
2/3  cup  butter
1 1/2  teaspoons  vanilla extract
2  (15-oz.) packages refrigerated piecrusts
1/2  cup  chopped pecans, toasted
5  tablespoons  sugar, divided
Sweetened whipped cream

1. Preheat oven to 475°. Stir together peaches, flour, nutmeg, and 3 cups sugar in a Dutch oven. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes. Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
2. Unroll 2 piecrusts. Sprinkle 1/4 cup pecans and 2 Tbsp. sugar over 1 piecrust; top with other piecrust. Roll to a 14- x 10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.
3. Bake at 475° for 20 to 25 minutes or until lightly browned. Unroll remaining 2 piecrusts. Sprinkle 2 Tbsp. sugar and remaining 1/4 cup pecans over 1 piecrust; top with remaining piecrust. Roll into a 12-inch circle. Cut into 1-inch strips, using a fluted pastry wheel. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 Tbsp. sugar. Bake 15 to 18 minutes or until lightly browned. Serve warm or cold with whipped cream.

Think I might try different kinds of nuts in it and of course I'd change the whipped cream for vanilla ice cream, but that's just me ;-)


  1. That looks yummy except for the being allergic to pecans part of the recipe. :-) I just made a blackberry cobbler last night that turned out well. I will probably blog about it later.

  2. It sure does look good Tamara. I don't think I've ever made a Southern Living recipe I didn't enjoy.

    Thanks for sharing and thanks for the follow...

    P.S. You're more than welcome to join us for the Picnic Game:)