This is much closer to the cobblers I grew up with. So many of the recipes to me are just hot fruit that is topped with a batter or biscuits. My mother always layered the fruit with a lattice type pie crust. It was a favorite! I have made this recipe for various groups of people & always receive many complements and nary a crumb left!
Showcase two of the South’s most beloved products—peaches and pecans—in this old-fashioned peach cobbler recipe.
More From Southern Living
Other: 56 Minutes
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts
Food & Wine