Pecan-Peach Cobbler

By tlfrench_52

Ingredients

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

Details

Servings 12

Preparation

Step 1

Preheat oven to 475 degrees. 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.

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.

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. Bake 15 to 18 minutes or until lightly browned. Serve warm or cold with whipped cream.