Recipes and Cooking Peach-Pecan Cobbler 4.0 (4) Add your rating & review Bake this tender pecan-studded, biscuit-topped, cinnamon-spiced peach cobbler recipe until golden. Serve it warm with a scoop of ice cream. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Mike Dieter Prep Time: 30 mins Bake Time: 20 mins Total Time: 50 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 cup all-purpose flour ¼ cup rolled oats ¼ cup packed brown sugar 1 teaspoon baking powder ½ teaspoon ground nutmeg 3 tablespoon butter or margarine ⅓ cup chopped pecans ⅓ cup granulated sugar 1 tablespoon cornstarch ¼ cup water ¼ teaspoon almond extract 4 cup sliced, peeled peaches or sliced nectarines, or frozen, unsweetened peach slices 1 egg ¼ cup milk 1 tablespoon granulated sugar ¼ teaspoon ground cinnamon Peach ice cream, vanilla ice cream, or whipped cream (optional) Directions 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. 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. Mix together egg and milk in a small bowl; add all at once to the dry biscuit topping and stir just until moistened. 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. 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. Rate it Print Nutrition Facts (per serving) 248 Calories 9g Fat 41g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 248 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 39mg 13% Sodium 104mg 5% Total Carbohydrate 41g 15% Protein 4g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.