PECAN PIE COBBLER
A great pecan pie-like taste with cobbler crust on top. Easy to make and so tasty! Serve warm with ice cream or whipped cream.
Provided by Draco102000
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour 1/2 cup melted butter into a 9x13-inch baking pan.
- Combine 1 cup sugar, milk, and flour in a bowl. Pour mixture into the baking pan with the melted butter.
- Combine pecans, eggs, 2/3 cup sugar, molasses, corn syrup, 1/3 cup butter, and vanilla extract in a bowl and pour into the baking pan over the flour mixture.
- Bake in the preheated oven until set, 35 to 40 minutes. Serve warm.
Nutrition Facts : Calories 458.9 calories, Carbohydrate 59.2 g, Cholesterol 82 mg, Fat 24.3 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 9.6 g, Sodium 262.5 mg, Sugar 40.7 g
PEACH-PECAN COBBLER
Peach cobbler is easy and foolproof when you can use a cake mix to create this favorite.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Place peach slices on paper towels to absorb liquid.
- In large bowl, mix cake mix, cinnamon, nutmeg, eggs and 3/4 cup reserved peach syrup with spoon until well blended. Drop batter by spoonfuls over butter in pan; spread slightly without stirring. Arrange peach slices over batter.
- Bake 25 minutes. Sprinkle evenly with pecans and sugar. Bake 13 to 18 minutes longer or until edges are deep golden brown and center springs back when touched lightly in center. Cool 30 minutes. Serve warm or cool.
Nutrition Facts : Calories 270, Carbohydrate 35 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 21 g, TransFat 0 g
SHEILA'S PEACH COBBLER WITH PECANS
Homemade peach cobbler with fresh-picked peaches baked in a cast iron skillet. Serve with your favorite ice cream, (my husband loves pecan pralines and cream). I made this recipe up because I was ready to be finished with the peaches! LOL! You can use any baking type dish you like. It was old fashioned and baked nicely in the cast iron skillet.
Provided by agadoelleon
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir peaches with lemon juice in a bowl to prevent fruit from browning. Transfer to a cast iron skillet and stir in 1 1/2 cup white sugar, pecans, and 1 teaspoon cinnamon. Bring to a soft boil, stirring often.
- Whisk self-rising flour, 1/2 cup white sugar, brown sugar, and 1 teaspoon cinnamon in a bowl. Stir melted butter into the mixture (batter should resemble cooked oatmeal). Spoon batter over hot peach filling in the skillet; dot topping with 2 tablespoons of butter pieces and sprinkle with raw sugar.
- Bake cobbler in the preheated oven until topping is golden brown, about 30 minutes.
Nutrition Facts : Calories 668 calories, Carbohydrate 110.9 g, Cholesterol 30.5 mg, Fat 24.9 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 8.5 g, Sodium 485.4 mg, Sugar 85.1 g
PECAN-PEACH COBBLER
This mouthwatering cobbler with pecans and peaches is easy thanks to refrigerated Pillsbury™ Pie Crusts. Make ahead and freeze!
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h40m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 475°F. In Dutch oven, stir peaches, 3 cups of sugar, flour and nutmeg. Let stand 10 minutes. Heat to boiling; reduce heat. Simmer 10 minutes or until peaches are tender. Remove from heat; stir in butter and vanilla.
- Remove 2 pie crusts from pouches; unroll on work surface. Sprinkle 1/4 cup of the pecans and 2 tablespoons sugar over 1 crust; top with second crust. Roll into 12-inch round, gently pressing pecans into dough. Cut into 1 1/2-inch strips. Repeat with remaining 2 pie crusts, 1/4 cup pecans and 2 tablespoons sugar.
- Spoon half of peach mixture into greased 13x9-inch or 2 8-inch baking dishes. Arrange half of pastry strips in lattice design over mixture. Bake 20 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in lattice design. Bake 15 minutes longer or until filling is bubbly and pastry is lightly browned. Serve warm or cold.
Nutrition Facts : Calories 840, Carbohydrate 126 g, Fat 7 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 550 mg
PECAN PIE COBBLER
If you are a pecan pie lover this is a recipe for you. More servings of a favorite flavor.
Provided by Sharon Whitley
Categories Other Desserts
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 425. Grease 13x9 inch (3 quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9 inch rectangle. Place crust in dish; trim edges to fit
- 2. In large bowl, stir corn syrup, brown sugar, butter, vanilla, and eggs with wire whisk. Stir in chopped pecans. Spoon half of the filling into crust lined dish. REmove second pie crust from pouch; unroll on work surface. Roll into 13x9 inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. Bake 14-16 minutes until browned. Reduce oven temperature to 350. Carefull spoon remaing filling over baked pastry; arrange pecan halves on top. Bake a30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with ice cream.
PEACH COBBLER
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 9 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Butter a baking dish.
- For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.
- For the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined.
- Pour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.
- Bake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream.
DOUBLE CRUSTED PEACH COBBLER
Steps:
- Crust:
- Place flour, sugar, and salt in a food processor and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough just comes together.
- Remove dough and knead lightly on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
- Once dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place on parchment paper-lined baking sheets and return to the refrigerator to chill until ready to assemble.
- Filling:
- Melt butter in a large high-sided saute pan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, and flour and cook for 5 minutes.
- Preheat oven to 375 degrees F.
- Place half of the peach mixture in the bottom of a 9-inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown. Remove from the oven and top the crust with the remaining peaches and cover with the other crust. Brush the top crust with heavy cream, sprinkle with sugar, and return to the oven. Bake until the crust is golden brown and the juices are bubbly. Let cool for at least 30 minutes before cutting and serving.
FRESH PEACH COBBLER WITH PRALINE BISCUITS
This gives the traditional peach cobbler a new twist! Instead of the typical crust, they're covered with a pastry that resembles a cinnamon roll!
Provided by Sharon123
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients in a Dutch oven; add peaches.
- Bring to a boil, and cook 1 minute, stirring often.
- Remove from heat.
- Pour into a lightly greased 13x9x2-inch baking dish; set aside.
- Combine butter, brown sugar, and pecans; set aside.
- Combine flour and 2 teaspoons.
- sugar; cut in shortening with a pastry blender until mixture is crumbly.
- Add buttermilk, stirring just until dry ingredients are moistened.
- Turn dough out onto a floured surface, and knead 3 or 4 times.
- Roll dough to a 12x8-inch rectangle; spread with pecan mixture, leaving a 1/2-inch border.
- Starting with long side, roll up jellyroll fashion.
- Cut roll into 1/2-inch slices; arrange slices over peach mixture.
- Bake at 400* for 25 to 30 minutes or until lightly browned.
- Yield: 12 servings.
BLUEBERRY PECAN COBBLER
Make and share this Blueberry Pecan Cobbler recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add first 7 ingredients to a saucepan; stir and bring to a boil over medium heat; keep stirring until sugar melts.
- Reduce to low heat and continue cooking 10 minutes; stir occasionally.
- Spoon half of the blueberry mixture into a greased 8-inch square baking pan.
- On a lightly floured surface, roll out 1 piecrust dough to 1/8-inch thickness; cut into an 8-inch square and place dough over blueberry mixture.
- Sprinkle pecans evenly over dough.
- Bake in a 450° oven for 10 minutes.
- Spoon the remaining blueberry mixture over the pie crust.
- Roll the other piecrust to 1/8-inch thickness and cut into 1-inch strips.
- Place strips of pie dough in a lattice design over blueberry mixture.
- Place pan on a baking sheet on the middle oven rack.
- Bake at 450° for 10 minutes or until golden.
- Serve warm.
Nutrition Facts : Calories 1096.8, Fat 42, SaturatedFat 5.6, Sodium 616.2, Carbohydrate 178.4, Fiber 9.8, Sugar 108.5, Protein 9.2
PECAN COBBLER
Pecan Cobbler tastes like the best ever pecan pie and ready in half the time. Gooey, sweet pecan filling with a buttery biscuit topping, and no corn syrup!
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Spray baking spray in a 9x13 baking pan, then pour butter into pan and sprinkle with chopped pecans.
- In a large bowl whisk together the milk, vanilla and sugar.
- Add in the flour, baking powder and salt and whisk until just combined.
- Spoon batter over the butter and pecans, careful to not mix the butter in.
- Sprinkle the brown sugar over the batter.
- Gently pour the water over the batter and sugar.
- Bake for 30-35 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 372 kcal, Carbohydrate 66 g, Protein 3 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 163 mg, Fiber 1 g, Sugar 53 g, ServingSize 1 serving
PECAN PIE COBBER
Pecan Pie made easy. Make it a Cobbler
Provided by Stephanie Rose
Categories Recipes
Time 1h5m40S
Number Of Ingredients 8
Steps:
- Pre- Heat oven to 350. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray
- Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Pinch back together places that may have become torn.
- In large bowl, stir corn syrup, butter, vanilla, sugar and eggs with wire whisk.
- Stir in chopped pecans.
- Pour half of filling into crust-lined dish.
- Remove second pie crust from pouch; unroll on work surface. Spread the crust over the Pecan filling as best you can.
- Pour the rest of the filling over top of the crust
- Place in the oven and cook 40-50 minutes until the filling is set.
- Cool as long as you can stand to wait and then dig in.
Nutrition Facts : Calories 561 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 40 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 square, Sodium 181 grams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
PECAN CRUSTED PEACH COBBLER
The batter for this cobbler is actually put on the bottom of the dish and the peaches on top. During baking the batter rises up and over the peaches and forms a wonderfully crisp yet cake like contrast to the peaches This is a dessert you will love and it tastes wonderful with a scoop of vanilla ice cream on top drizzled with...
Provided by Mandy Holmes
Categories Fruit Desserts
Time 1h45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees.
- 2. In a medium bowl combine peaches, 3/4 cup sugar and the cinnamon. Stir to combine and set aside for 1 hour
- 3. In a large bowl combine flour, pecans, baking powder, salt and remaining sugar. Add milk and whisk until just combined, the batter might be a little lumpy
- 4. Melt the butter in a 9 inch baking dish. Pour the batter over the butter, do not stir. Spoon the peach mixture on top of the batter and do not stir. Bake 40-45 minutes or until golden brown.
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PECAN-PEACH COBBLER RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Servings 8-10
- Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender. Remove from heat; add vanilla and butter, stirring until butter melts.
- Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining piecrusts, pecans, and sugar.
- Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.
- Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream.
PECAN-PEACH COBBLER RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 1 hr 41 mins
- Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender. Remove from heat; add vanilla and butter, stirring until butter melts.
- Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 pie crust; top with other pie crust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining pie crusts, pecans, and sugar.
- Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.
- Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream.
PECAN-PEACH COBBLER RECIPE | MYRECIPES
From myrecipes.com
5/5 (24)Total Time 1 hr 41 minsServings 10-12
- 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 13- x 9-inch baking dish.
- Unroll 2 piecrusts. Sprinkle 1/4 cup pecans and 2 Tbsp. sugar over 1 piecrust; top with other piecrust. Roll to a 14- x 10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.
- Bake at 475° for 20 to 25 minutes or until lightly browned. Unroll remaining 2 piecrusts. Sprinkle 2 Tbsp. 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. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 Tbsp. sugar. Bake 15 to 18 minutes or until lightly browned. Serve warm or cold with whipped cream.
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