Monday, June 14, 2010

Pecan-Peach Cobbler

This was my first attempt at a Southern Living recipe. I am a big fan of using recipes with pictures...very rarely will I cook something unless I can see what it looks like. Well the picture is what drew me to this particular recipe. I have been wanting to make a pie (which is on my Cooking Bucket List) so I figured probably better to start out with a cobbler especially since it was for a Family Reunion. Maybe my expectations were too high because the picture looked so good but lets just say my rendition was not pleasing visually! In fact, pretty much no one at the reunion ate my cobbler...with the exception of my mom and husband. Let me tell you though this cobbler was DELICIOUS!! If people could have just gotten past the outward appearance I think they would have been pleased. Anyways, try this recipe for your next get together and you will get lots of compliments for sure! I have included the Southern Living picture as well as my attempt so you can see the difference. I still have lots to learn!!!

My Attempt


The Southern Living Way

Pecan-Peach Cobbler
Adapted from Southern Living
12 to 15 fresh peaches, peeled and sliced (about 16 cups)
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
3 cups sugar
2/3 cup butter
1/2 tsp vanilla extract
2 (15-oz) packages refrigerated piecrusts
1/2 cup chopped pecans, toasted
5 tablespoons sugar, divided

1. Preheat oven to 475. Stir together peaches, flour, nutmeg and 3 cups sugar in a Dutch oven. Bring to a 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 13x9-inch baking dish.
2. Unroll 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar over 1 piecrust; top with other piecrust. Roll to a 14x10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.
3. Bake at 475 degrees for 20 to 25 minutes or until lightly browned. Unroll remaining 2 piecrusts. Sprinkle 2 tablespoons sugar and remaining 1/4 cup pecans over 1 piecrust; top with remaining piecrust. Roll into a 12-inch circle. Cut into 1-inch strips, using a fluted pastry wheel (which I had to go buy). Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 tablespoon sugar. Bake 15 to 18 minutes or until lightly browned.

Things I learned/Suggestions:
1. If the pecans aren't chopped finely enough they will tear the dough when you roll the pastries together.  
2. When the cobbler is finished it can be pretty runny. After mine cooled down I put it in the refrigerator overnight and then reheated it in the oven which helped it set more.
3. Use a Le Creuset baking dish to make it look better :)



  1. I linked to your blog somehow and am smiling because I get S.L. and I wanted to make that cobbler and I knew it would never look like that- but I know it still tasted great! :)

  2. I thought it would be too much cobbler so I decided to cut the recipe in half. That was a mistake - 8 cups of peaches would not fit in dish half the size of the 9 x 13. Also, I failed to bake the first half of the cobbler so I did have a bit of a soggy crust. It still tasted pretty good. I will try it again following the directions with the exception of cutting the 3 cups of sugar down to 2-1/2.

  3. I think yours looks just fine. I may try to make this tomorrow for a church get together. Thanks for the tips.

  4. Your cobbler looks like a cobbler should look - homemade. SL pays lots of $ to food stylists to have their pictures look that good. I used to know one and you wouldn't believe what they put on food to make it look good for pictures - eewww!