Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
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
How to Make It
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.
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.
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.
I have been searching for and experimenting with Peach Cobbler recipes that tasted just like my grandmother's, and this is it! I've made this several times and it is always a hit. I follow the recipe except I do not roll the crust in the middle to a rectangle. Instead, I prepare it like the top crust and cut it into lattice strips. This way the crust cooks completely and does not get gummy like some reviewers said. Top it off with Blue Bell Homemade Vanilla ice cream instead of whipped cream.
For some reason I need more then 15 peaches to make 16 cups and I live in Jersey and used fresh Jersey peaches which are pretty big. Other then that I thought it was a tasty cobbler. I was a bit confused about how to use the pie crusts, but I got extra help from the reviews for this cobbler.
I just wanted to comment that the directions for this recipe sound a bit screwy, just as a few reviewers above mentioned. It looks to me like somebody made a 'copy & paste' boo-boo, as it says in the 3rd step "remaining 2 pie crusts' and there should only be ONE leftover. In the 2nd step it sounds like you're placing 2 pie crusts down when you should only be placing ONE, then baking it, then making the lattice strips with the 2nd one.
Are there any editors out there who take care of these type of problems?
Too much crust on this cobbler! I did not include the middle crust, but did add the top lattice crust. Even though I cooked the cobbler an extra 15 minutes (tented with foil to avoid over-browning), the crust was not thoroughly cooked in the center. I had to scoop out uncooked pie dough from the dishes I served. Perhaps the cobbler would not be bad if you skipped the sandwiching of pecans between the two layers of pie dough. Be sure to leave space between your lattice strips so that steam and peach juices can escape.
This cobbler really was crazy good. I brought it to a July 4th barbecue and it was a hit. However, I did not use ready made pie crusts. It was much simpler to roll out a simple homemade dough made with butter. (Store bought were too dry and hard to manipulate.) I will definitely make it again.
Fantastic hit! Used local Ruston peaches from farmers market - holy cow! My grandmother, who taught home-economics for 30 years, was impressed with the idea of pecans rolled into the crust, she even asked to take some home. HARD to impress her. Served warm with a good vanilla ice cream - a true cobbler!
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