Peach-Pecan Cobbler

Bake this tender pecan-studded, biscuit-topped, cinnamon-spiced peach cobbler recipe until golden. Serve it warm with a scoop of ice cream.

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5 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 20 mins 400°F
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Peach-Pecan Cobbler
Ingredients
1/4
cup rolled oats
1/4
cup packed brown sugar
1
teaspoon baking powder
1/2
teaspoon ground nutmeg
3
tablespoons butter or margarine
1/3
1
tablespoon cornstarch
1/4
cup water
1/4
teaspoon almond extract
4
cups sliced, peeled peaches or sliced nectarines, or frozen, unsweetened peach slices
1
egg
1/4
cup milk
1
tablespoon granulated sugar
1/4
teaspoon ground cinnamon
 
Peach ice cream, vanilla ice cream, or whipped cream (optional)
Directions
  1. For biscuit topping, stir together flour, rolled oats, brown sugar, baking powder, and nutmeg in a medium mixing bowl. Cut in butter or margarine with a pastry blender until mixture resembles coarse crumbs; add pecans. Make a well in the center of the dry mixture, then set dry mixture aside.
  2. For filling, stir together the 1/3 cup granulated sugar and cornstarch in a medium saucepan. Stir in water and almond extract; add fruit. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat and keep mixture hot.
  3. Mix together egg and milk in a small bowl; add all at once to the dry biscuit topping and stir just until moistened.
  4. Transfer the hot filling to an ungreased 2-quart glass baking dish. Immediately spoon biscuit topping into eight mounds on top of the hot filling. Stir together the 1 tablespoon granulated sugar and the cinnamon. Sprinkle over topping.
  5. Bake in a 400 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted into the center of a dumpling comes out clean. Serve warm with peach or vanilla ice cream or whipped cream, if desired. Makes 8 servings.
Nutrition Facts (Peach-Pecan Cobbler)
    Per serving:
  • 248 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 39 mg chol.,
  • 104 mg sodium,
  • 41 g carb.,
  • 2 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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