Friday, July 12, 2013

Peach Pecan Cobbler

-12 to 15 fresh peaches, peeled and sliced
-1/3 cup all-purpose flour
-1/2 teaspoon ground nutmeg
-3 cups sugar
-2/3 cup butter
-1 1/2 teaspoons vanilla extract
-2 (15-oz.) packages refrigerated pie crusts (4 pie crusts total)
-1/2 cup chopped pecans, toasted
-5 tablespoons sugar, divided
-Sweetened whipped cream

1.  Preheat oven to 475°.
2.  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.
3.  Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
4.  Unroll 2 pie crusts. Sprinkle 1/4 cup pecans and 2 Tbsp. sugar over 1 pie crust; top with other pie crust. Roll to a 14- x 10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.
5.  Bake at 475° for 20 to 25 minutes or until lightly browned.
6.  Unroll remaining 2 pie crusts. Sprinkle 2 Tbsp. sugar and remaining 1/4 cup pecans over 1 pie crust; top with remaining pie crust. Roll into a 12-inch circle. Cut into 1-inch strips, using a fluted pastry wheel.
7.  Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 Tbsp. sugar.
8.  Bake 15 to 18 minutes or until lightly browned.
9.  Serve warm or cold with whipped cream.

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