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Old 07-15-2010, 02:48 AM
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Thumbs up Pecan-Peach Cobbler

Makes 8 to 10 servings




12 to 15 fresh peaches, peeled and sliced (about 16 cups)*
3 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla
2/3 cup butter
2 (15-ounce) packages 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 tablespoons 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.
*2 (20-ounce) packages frozen peaches may be substituted. Reduce sugar to 2 cups, flour to 3 tablespoons, and nutmeg to 1/4 teaspoon. Proceed as directed.
Note: 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 minute
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Last edited by seleach; 08-29-2015 at 07:10 AM.
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Old 08-29-2015, 07:09 AM
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Thumbs up This Recipe Has Won a Blue Ribbon

Cat lover has given this recipe a Blue Ribbon.

Congrats Charlotte!!

Thank you Debbie for being a recipe tester.
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Old 08-30-2015, 03:36 AM
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I made the Pecan-Peach Cobbler; using fresh peaches. The original recipe was too much for just us so I halved the recipe. I also made my own crusts rather than using store bought. Cut the sugar down to 2 cups from the listed three. It cooked in a little shorter time than listed, but that may have been because of the smaller size I made; used a 9" pan . Other than those changes I followed the recipe. Very good and tasty and we really enjoyed the addition of the pecans to the crust!
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