Ingredients
- 12-15 peaches, peeled & sliced (about 16 cups)
- 3 cups sugar
- 1/3 cup All purpose flour
- 1/2 tsp nutmeg
- 1 1/2 tsp vanilla
- 2/3 cup butter
- 2 15 oz pkgs refrigerated pie crusts
- 1/2 cup chopped pecans toasted
- 1/4 cup sugar
- Vanilla ice cream
Preparation
Step 1
Combine peaches, 3 cups sugar, 1/3 cup all purpose flour and 1/2 tsp nutmeg in a dutch oven and let stand 10 minutes until sugar dissolves. Bring peach mixture to a boil; reduce heat o low and simmer 10 minutes or until tender. Remove from heat, add vanilla and butter, stirring until butter melts.
Unfold 2 pie crusts, spring 1/4 cup pecans & 23 tablespoons of sugar evenly over 1 pie crust; top with the 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 have of peach mixture into a lightly greased 13x9 baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.
Bake at 475 degrees for 20-25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15-18 minutes.
Serve warm or cold with vanilla ice cream.
(2 20-oz pkgs of frozen peaches may be substituted. Reduce sugar to 2 cups, flour to 3 tablespoons, and nutmeg to 1/4 teaspoon. Proceed as directed.
To make ahead, let baked cobbler cool, cover and freeze up to 1 month. Thaw in refrigerator overnight. Uncover and reheat in oven at 250 for 45 minutes.