Peach Cobbler, Mama's Way
By RuthLouise
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 (15oz) pkgs refrigerated piecrusts
- 1/2 cup chopped pecans, toasted
- 5 Tbsp sugar, divided
- Sweetened Whip Cram
Details
Preparation
Step 1
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.
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