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Peach-Pecan Cobbler

Makes: 8 servings
Prep 30 mins Bake 400°F 20 mins
Peach-Pecan Cobbler
  • 1  cup  all-purpose flour
  • 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  cup  chopped pecans
  • 1/3  cup  granulated sugar
  • 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)

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 248,
  • Fat, total (g) 9,
  • chol. (mg) 39,
  • sat. fat (g) 3,
  • carb. (g) 41,
  • fiber (g) 2,
  • pro. (g) 4,
  • vit. A (IU) 486,
  • sodium (mg) 104,
  • Percent Daily Values are based on a 2,000 calorie diet

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