Pecan Peach Cobbler – Everything Country

Pecan Peach Cobbler

By Miss Mae    

February 5, 2016

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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
  • 20 mins

    50 mins

    1 hr 10 mins

  • Yields: 6-8 servings


Preheat your oven to 475°F.

Stir together the 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 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.

Serve warm or cold with whipped cream or vanilla ice cream!

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.


13-15 Fresh Peaches, sliced

1/3 cup of All-Purpose Flour

1/2 teaspoon of Ground Nutmeg

3 cups of Sugar

2/3 cup of Butter

1 1/2 teaspoon of Vanilla Extract

2 (15 oz.) Refrigerated Pie Crusts

1/2 cup of Pecans, chopped and toasted

5 tablespoons of Sugar, divided

Sweetened Whip Cream


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