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Category: Cobblers/Crumbles and Crisps
Prep Time: Cook Time: Total Time:
12 to 15 fresh peaches, peeled and sliced (about 16 cups)*
3 cups sugar
1/3 cup flour
1/2 tsp nutmeg
11/2 tsp vanilla
2/3 cup butter
2 (15oz) pkg refrigerated piecrusts
1/2 cup chopped pecans, toasted
1/4 cup sugar
Vanilla ice cream
Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender. Remove from heat; add vanilla and butter, stirring until butter melts.
Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tbsp sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12 inch circle, gently pressing pecans into pastry. Cut into 1 1/2 inch strips. Repeat with remaining piecrusts, pecans, and sugar. Spoon half of peach mixture into a lightly greased 13- x 9 inch baking dish.
Arrange half of pastry strips in a lattice design over top of peach mixture. Bake at 475 for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream. Serves 8-10
Note: *2 (20 oz) pkg frozen peaches may be substituted. Reduce sugar to 2 cups, flour to 3 tbsp, and nutmeg to 1/4 tsp Proceed as directed. To make ahead, let baked cobbler cool; cover and freeze up to 1 month. Thaw in refrigerator over-night. Uncover, and reheat in the oven at 250° for 45 minutes.
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PECAN-PEACH COBBLER
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Category: Cobblers/Crumbles and Crisps
Prep Time: Cook Time: Total Time:
12 to 15 fresh peaches, peeled and sliced (about 16 cups)*
3 cups sugar
1/3 cup flour
1/2 tsp nutmeg
11/2 tsp vanilla
2/3 cup butter
2 (15oz) pkg refrigerated piecrusts
1/2 cup chopped pecans, toasted
1/4 cup sugar
Vanilla ice cream
Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender. Remove from heat; add vanilla and butter, stirring until butter melts.
Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tbsp sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12 inch circle, gently pressing pecans into pastry. Cut into 1 1/2 inch strips. Repeat with remaining piecrusts, pecans, and sugar. Spoon half of peach mixture into a lightly greased 13- x 9 inch baking dish.
Arrange half of pastry strips in a lattice design over top of peach mixture. Bake at 475 for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream. Serves 8-10
Note: *2 (20 oz) pkg frozen peaches may be substituted. Reduce sugar to 2 cups, flour to 3 tbsp, and nutmeg to 1/4 tsp Proceed as directed. To make ahead, let baked cobbler cool; cover and freeze up to 1 month. Thaw in refrigerator over-night. Uncover, and reheat in the oven at 250° for 45 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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