It’s the ultimate Southern-style dessert that has won the hearts of folks below the Mason-Dixon for more years than we can count – peach cobbler. But, this sweet treat has a modern twist that takes the classic dish to another delicious level. Southern pecans are kneaded into the pie crust, making this confection completely irresistible. While pecan-peach cobbler isn’t quite as easy to whip up as Missouri Dirt Cake or no-bake cookies, it is well worth the extra effort. After all, anything worth doing is worth doing right! Bring it to your next church potluck, family gathering, or birthday celebration and it’s guaranteed to be the hit of the party.
Made with fresh peaches and a heaping helping of sugar and topped with vanilla ice cream – if this dessert is wrong, we don’t want to be right. Unlike most cobblers, this sweet dish is complete with several layers of pie crust and peach filling, making it as indulgent as it is scrumptious. We suggest serving your Pecan-Peach Cobbler just as it comes out of the oven golden and bubbling.
12 to 15 fresh peaches, peeled and sliced
3 1/4 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla
2/3 cup butter
2 packages refrigerated pie crusts
1/2 cup chopped pecans, toasted
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 pie crust; top with other pie crust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining pie crusts, 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.
NOTE: 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.