Pecan Peach Cobbler
February 5, 2016
Peaches are great year round, but this recipe makes for a perfect dessert during the hot summer. It’s best served with some delicious vanilla ice cream to compliment that fresh peach taste.
- Prep: 20 mins
- Cook: 50 mins
1 hr 10 mins
- Yields: 6-8 servings
Unroll 2 pie-crusts and set one aside. Sprinkle half of the pecans and 2 tablespoons of sugar over one pie-crust; top with the other pie-crust. Roll to a 14- x 10-inch rectangle. Trim the sides to fit baking dish. Place pastry over peach mixture in dish. Bake for 20 to 25 minutes or until lightly browned.
Unroll remaining 2 pie-crusts. Sprinkle 2 tablespoons of sugar and remaining 1/4 cup pecans over 1 pie-crust; top with remaining pie-crust. 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 tablespoon of sugar. Bake 15 to 18 minutes or until lightly browned.
Blanching fresh peaches makes them easier to peel.
Drop a few peaches at a time into boiling water for 45-65 seconds.
Remove with a slotted spoon and place into ice water for 10-20 seconds to stop the cooking process.
*If the skin doesn’t slide off easily repeat the process keeping the peaches in boiling water for only 30 seconds.