Pecan-Peach Cobbler

  • CathyTurk Posted: 08/20/10
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    This is excellent. After making this twice now, my experience is that I had to drain a bit of the "juice" off before putting the peach mixture in the pan to keep it from being too soupy. I also rolled the last two pie crusts out into a rectangle also to make it easier to form strips (a circle didn't work so well). Great with vanilla ice cream!

  • brittanywatson Posted: 06/27/10
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    This was a great recipe, mine tasted wonderful however did not look like the one pictured :) For some : pointers: http://tasteandseecooking.blogspot.com/2010/06/pecan-peach-cobbler.html

  • a15bax Posted: 06/05/10
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    Delicious! Made for the family as desert during the week. Will serve us for several nights, big batch. Fairly easy to make. Will make a again.

  • mallston24 Posted: 06/22/10
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    Absolutely the best peach cobbler I've had -- even better than my grandma's! I made it for a family reunion, and everyone raved about it. Of the 5 desserts there, this peach cobbler was the only dessert that was completely gone by the end of the day. Several people also asked me for the recipe. It's a little more work than some other cobbler recipes I've used, but it's definitely worth the extra effort!

  • Mochella Posted: 06/26/10
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    This was the best cobbler I have ever eaten!!! Definitely use fresh peaches. I did not have nutmeg, so I used a little cinnamon instead. I served it with vanilla icecream instead of whipped cream, and it was delicious!!! Everyone raved over it!!!

  • Briteyz Posted: 06/21/10
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    This is awesome. I made it for a Father's Day Dinner at our church and need to print out the recipe for others! I used canned peaches as it's a little early for fresh in our area (5 lg cans and drained the liquid well). I still cooked it down as per the recipe. We served it warm and it held it's shape. I'd use homemade crust in the future though - store bought is not the same.

  • JessMdlTn Posted: 06/26/10
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    This is pure and simple good! The flavors are great and really highlight the peaches which are perfect this time of year. I used 1/2 cup of sugar LESS than the recipe called for, and it was the perfect sweetness. I also used a pinch of cinnamon; it was just enough to add to the nutmeg, but not to be distracting. I did not need all the peach mixture, so I saved it, refrigerated it and used it on toasted and buttered croissants the next morning for breakfast. Will defiantly be making this again!

  • RhondaS Posted: 08/23/10
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    Very simple and easy. Awesome taste. Crowd pleaser! I have used it more than once. I did leave out the second layer and made one single layer.

  • yumola Posted: 07/06/10
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    I brought this to a 4th of July party where 2 other desserts were made. This was definitely a hit. I kinda felt bad for the other desserts because it was almost and the others had barely been touched! I made it with fresh peaches and used the store bought crust. (Pillsbury) After I rolled out my first crust I laid it on an inverted bowl and then quickly rolled out the second one and spread the sugar and pecans and put the first crust on top. It will become a go to recipe for sure!

  • satori56 Posted: 08/11/11
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    I used fresh peaches from eastern washington for this recipe and it turned out to be so delicious. I didn't add any of the butter and was really glad that I didn't! It was really tasty even without the extra fat.

  • steponme Posted: 09/06/11
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    I didn't care for the way the middle layer of crust became gummy even after browning it b4 adding the top layer.

  • sereptajane Posted: 09/11/11
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    This recipe has potential to redevelop but is a far cry from what's pictured. Too sweet, peaches are overcooked, middle layer of crust gets gummy when you add the second layer of peaches. I would have given it 2 stars but gave it a 3 because it has potential for me to redevelop into something I like. What would I change? Less than half the sugar, a small amount of cornstarch instead of flour, cinnamon instead of nutmeg (nutmeg tastes bitter to me), no need for that much butter in the filling and cook it just enough for the peaches to start to soften, then let them finish cooking as it bakes. I would leave out the middle crust and only have the top lattice crust. The vanilla is a nice touch I wouldn't have thought of. I love that layer of pecans and sugar rolled into the dough and as someone else mentioned, the nuts need to be finely chopped to roll in correctly.

  • amichetti Posted: 06/28/12
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    I'm not typically a fan of peach cobbler, however this is an exception to that rule. I especially love the addition of pecans, I truly feel that it makes the recipe. I've made this for a large family function and there was not a speck of it left in the pan. Try this recipe, it will change your life!

  • Whirley Posted: 08/12/13
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    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.

  • dtd4142 Posted: 03/06/13
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    It's a wonderful recipe, but i was totally confused by the instructions about the pie crusts. The picture shows a latticed pie crust, which would only use 2 pie crusts. However, the recipe says to place a whole pie crust over the peaches, cook till brown and then add ?another whole pie crust????? I will just use 2 pie crusts cut into strips.

  • chefbetty Posted: 05/24/13
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    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!

  • CajunKiko Posted: 07/23/13
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    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!

  • CaliNorma Posted: 08/23/13
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    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.

  • Marylynn18 Posted: 08/24/13
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    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?

  • seaside725 Posted: 10/23/13
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    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.

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