Sunday, June 20, 2010

Peach Cobbler

I saw the June 2010 issue of Southern Living while standing in the checkout line recently & had to get it. Why? Because of a gorgeous pic of Peach Cobbler on the cover. I had never tried to make a cobbler, but i thought why not? For the Shindig we had yesterday, in honor of 2 birthdays & 2 father's days, i decided to make it. My mother-in-law was making her cream cheese pie as requested by the birthday boy (my husband) & the birthday girl (my sister). So i thought i'd make Peach Cobbler for my dad & father-in-law because i knew they love peach cobbler! 

It was not as hard as i thought it'd be to make & it was FANTASTIC! 

I will post the pic from Southern Living, because mine did not turn out nearly as beautiful as this one...but it definitely tasted good, which is what counts, right?!

Pecan Peach Cobbler
Southern Living
Prep Time: 45 minutes
Other: 56 minutes
Yield: Makes 10 to 12 servings

  • 12  to 15 fresh peaches, peeled and sliced (about 16 cups)
  • 1/3  cup  all-purpose flour
  • 1/2  teaspoon  ground nutmeg
  • 3  cups  sugar
  • 2/3  cup  butter
  • 1 1/2  teaspoons  vanilla extract
  • 2  (15-oz.) packages refrigerated piecrusts
  • 1/2  cup  chopped pecans, toasted
  • 5  tablespoons  sugar, divided
  • Sweetened whipped cream (we used vanilla ice cream. duh.)

1. Preheat oven to 475°. Stir together 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.

2. Unroll 2 piecrusts. Sprinkle 1/4 cup pecans and 2 Tbsp. sugar over 1 piecrust; top with other piecrust. Roll to a 14- x 10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.

3. Bake at 475° for 20 to 25 minutes or until lightly browned. Unroll remaining 2 piecrusts. Sprinkle 2 Tbsp. sugar and remaining 1/4 cup pecans over 1 piecrust; top with remaining piecrust. 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 Tbsp. sugar. 

4. Bake 15 to 18 minutes or until lightly browned. Serve warm or cold with whipped cream (or vanilla ice cream). 

It was truly delicious! And the pecans make it really good! I didn't have a fluted pastry wheel, but picked one up at Walmart...i think it was $4. This recipe was much easier to make than i thought it would be, too! And it was a hit. Thank you, Southern Living!


1 comment:

  1. This really looks good! I think I am going to try it!

    ReplyDelete

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