Peach Cobbler with Pecan Crust (Print)
Fresh juicy peaches beneath a classic cobbler topping, crowned with crunchy brown sugar pecans for an irresistible dessert.
# Ingredients:
→ Peach Filling
01 -
8 large fresh peaches, peeled, pitted and sliced
02 -
⅓ cup brown sugar
03 -
⅓ cup white sugar
04 -
2 teaspoons cornstarch
05 -
1 teaspoon lemon juice
06 -
½ teaspoon cinnamon
07 -
¼ teaspoon nutmeg
→ Cobbler Topping
08 -
1 ½ cups all-purpose flour
09 -
⅓ cup brown sugar
10 -
⅓ cup white sugar
11 -
1 ½ teaspoon baking powder
12 -
½ teaspoon salt
13 -
½ cup butter, cut into small pieces
14 -
⅓ cup boiling water
→ Brown Sugar Pecan Crust
15 -
¾ cup brown sugar
16 -
¼ cup all-purpose flour
17 -
¾ cup chopped pecans
18 -
¼ cup butter, melted
# Directions:
01 -
Preheat oven to 190°C (375°F) and lightly spray a 23 x 33 cm (9 x 13 inch) baking dish with non-stick cooking spray.
02 -
In a large mixing bowl, combine peeled, pitted and sliced peaches with brown sugar, white sugar, cinnamon, cornstarch, lemon juice and nutmeg. Stir until peaches are evenly coated and set aside to macerate.
03 -
In a medium mixing bowl, whisk together flour, both sugars, baking powder and salt. Using a pastry blender, cut butter into the flour mixture until crumbly. Pour in boiling water and stir until combined.
04 -
In a separate bowl, combine brown sugar, flour, chopped pecans and melted butter. Stir until thoroughly mixed.
05 -
Pour the macerated peach mixture into the prepared baking dish. Spoon the cobbler topping over the peaches, spreading gently to cover completely. Distribute the brown sugar pecan mixture evenly over the cobbler topping.
06 -
Bake for 55-65 minutes until golden brown and bubbly. Serve warm with vanilla ice cream or whipped cream if desired.
# Notes:
01 -
The cobbler is best served warm, directly from the oven.
02 -
For extra flavor, add a teaspoon of vanilla extract to the peach filling.
03 -
Frozen peaches can be substituted when fresh are not in season.