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 :)

-Brittany