Peach Cobbler, Mama's Way

Peach Cobbler, Mama's Way

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 12 to 15

    fresh peaches, peeled and sliced (about 16 cups)

  • cup all purpose flour

  • ½

    tsp ground nutmeg

  • 3

    cups sugar

  • cup butter

  • tsp vanilla extract

  • 2

    (15oz) pkgs refrigerated piecrusts

  • ½

    cup chopped pecans, toasted

  • 5

    Tbsp sugar, divided

  • Sweetened Whip Cram


Preheat oven to 475 degrees Stir together peaches, flour, nutmeg and 3 cups sugar in a dutch oven. Bring to 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 pie crust; top with other piecrust. Roll into a 14 x 10 inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish. Bake 475 for 20-25 minutes. or until lightly browned. Then, unroll remaining 2 piecrusts. Sprinkle 2 Tbsp sugar and remaining 1/4 cup pecans over 1 piecrust. Roll into 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 15-18 minutes or until lightly browned. Serve warm or cold with whipped cream.


Facebook Conversations