What's more southern than peaches and pecans? One taste and this delicious peach cobbler recipe will leave your friends and family begging for more.
12 to 15 fresh peaches, peeled and sliced (about 16 cups)*
3 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla
2/3 cup butter
2 (15-ounce) packages refrigerated piecrusts
1/2 cup chopped pecans, toasted
1/4 cup sugar
Vanilla ice cream
How to Make It
Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender. Remove from heat; add vanilla and butter, stirring until butter melts.
Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining piecrusts, pecans, and sugar.
Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.
Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream.
*2 (20-ounce) packages frozen peaches may be substituted. Reduce sugar to 2 cups, flour to 3 tablespoons, and nutmeg to 1/4 teaspoon. Proceed as directed.
Note: To make ahead, let baked cobbler cool; cover and freeze up to 1 month. Thaw in refrigerator over-night. Uncover, and reheat in the oven at 250° for 45 minutes.
Two bored friends needed something to do and this seemed like a good idea. OMG! We were licking the pot after we spooned the second layer into the baking dish. Will make again. We halved the recipe because it was just the two of us eating it. We also used a third of the sugar.
I've been making this for years. It's good with either fresh or canned. If you want it simple...do canned peaches. Be sure to drain the juice and add flour to thicken. Sometimes, for a change of pace, I add almond extract which gives it a really good flavor.
This recipe is amazing! I made it to go with a smoked pork butt, corn on the cob and fresh tomato salad. Talk about heaven! I have made it a couple of times and this last time I added 1/4 cup of bourbon along with the butter and it made it just that much better.
I highly recommend this recipe!!!
I like to use a mix of yellow and white peaches. Consider adding a cup blueberries or raspberries. 1Â½ to 2 cups sugar is usually sufficient. Almond extract is a tasty substitute for vanilla. I usually increase the pecans to Â¾ cup. Too much effort? Come ON! You're already using store-bought piecrust. You can further reduce the prep time by using frozen peaches. If it's that much trouble, go to the bakery and buy a peach pie,,, assuming you can summon the energy to make the trip. I didn't find this at all labor-intensive and the results are superb!