Best Peach Pecan Cobbler Recipes

DUTCH OVEN PEACH PECAN COBBLER

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
• Line a 12-inch Dutch oven with parchment paper. Pour in peach filling; spread evenly. Sprinkle cake mix on top, followed by 1/2 cup pecans. Stir peach mixture briefly.
• Sprinkle butter cubes, the remaining 1/2 cup pecans, and toffee chips evenly over the peach mixture. Cover with lid.
• Carefully place medium-hot coals over and under the Dutch oven; cook until golden brown, 30 to 35 minutes.

FRESH PEACH COBBLER BREAD WITH PECAN TOPPING

Steps:

• Cream butter and sugar.
• Add eggs, one at a time, beating well after each.
• Beat in water and vanilla.
• Combine dry ingredients and add to creamed mixture.
• Stir in peaches.
• Pour into greased 9x5x3 loaf pan.
• Combine ingredients for topping and sprinkle over.
• Bake at 350 degrees for 50 to 55 minutes or until toothpick inserted in center comes out clean.
• Cool for 10 minutes, then remove from pan to wire rack.

PECAN TOPPED BISQUICK PEACH COBBLER

Steps:

• 1. Preheat oven to 350 degrees F. These are most of the ingredients used to make the dessert.
• 2. Melt butter in 9X9 Inch baking pan.
• 3. Drain peach liquid into a large measuring cup at least a 2 cup measure.
• 4. Arrange peaches over the melted butter. DO NOT STIR.
• 5. To the measured peach liquid, add the cinnamon & nutmeg, vanilla bean paste or extract, & coconut liqueur, then add enough apple juice to make 1 1/2 cups total.
• 6. Pour mixture into medium size bowl and add the brown sugar, and bisquick, whisk together with a wire whisk till completely blended and no lumps remain. Then pour mixture carefully over the arranged peaches.
• 7. Top with pecan halves and bake in preheated 350 degree F. oven for approximately 40 to 45 minutes till crust has risen to top and pecans are toasted.
• 8. Remove from oven and serve warm or when completely cooled.

CREAMY PEACH PECAN COBBLER CAKE

Steps:

• 1. Preheat oven to 350 degree F. Spray a 9 inch springform pan with nonstick cooking spray. Set aside. In a medium bowl, with a hand mixer, mix well the first 8 ingredients, until well blended and smooth.
• 2. Spread this batter into the prepared pan.
• 3. Place peaches in a circular order; around the edges first then fill in the center. (You will probably have a few peaches left over.) Sprinkle with a little cinnamon, pecans and brown sugar. If using unsweetened peaches, may want to add extra brown sugar. Also, you can chop up your drained peaches and add them to the batter that way.
• 4. In another bowl, mix cream cheese, juice, sugar and sour cream, until smooth. Spread this on top of the peaches within about an inch from the edge of pan. Sprinkle with cinnamon / sugar mixture. Place in oven and bake for 35 - 40 minutes. Th middle should still be a little jiggly and will firm up as it cools.
• 5. Cool on rack. If not serving till later, cover and refrigerate. Remove outer rim of pan, place on serving plate. Slice and serve... Enjoy!

ROSE MARY'S HONEY PECAN PEACH COBBLER

Steps:

• Drain the 3 cans of sliced peaches and reserve the liquid. Then add enough water to equal 8 cups.
• Using a medium size sauce pan, add the flour, sugar, cinnamon,& nutmeg. Stir till blended together. Then add in the honey, and peach liquid, and stir to dissolve the sugar and flour, before adding the sauce pan to the stove top. I prefer to use a whisk for this step to completely blend together.
• Make sure none of the flour mixture is stuck in the bottom of the pan, like this.
• Heat over medium high heat until mixture begins to bubble around edge of sauce pan, while continually stirring and mixture just begins to thicken & coat spoon.
• Add about 4-5 strips of pastry dough, broken into small pieces, if extra dumplings are desired.
• Then continue to cook until dumplings are almost done & resemble these. REMOVE FROM HEAT. Add in the butter, Vanilla Bean Paste, & Peach Schnapps, stir and set aside.
• Spray a 9X13 size casserole dish with non stick cooking spray. Unroll and cut one pie crust to fit the bottom of dish, prick bottom with fork to prevent air bubbles & bake for 12 minutes.
• Remove from oven & add enough sliced peaches & cooked peach liquid to line the bottom of dish and top with about 1/2 cup chopped pecans.
• Top peach nut mixture with part of peach liquid, then cover with second rolled pie crust. Bake in oven for 10 minutes.
• Remove and top with the remaining sliced peaches, and another 1/2 cup chopped pecans, then add as much reserved peach liquid on top as will fit in dish and top with remaining pecans.
• Top with additional rolled pie crust as desired, brush with evaporated milk, then blend 2 tablespoons sugar with 1/2 teaspoon cinnamon & sprinkle over top of crust. Add white sugar crystals if desired then place in preheated 375 degree F. oven and bake for 50 minutes or until top crust is golden brown and mixture is hot and bubbly along edges of dish.
• Remove & serve plain while still hot or with your favorite ice cream. ENJOY!

PECAN PEACH COBBLER

Steps:

• In a bowl, combine pie filling, water and nutmeg. Transfer to a greased 9x5-in. loaf pan. Sprinkle with pecans. Separate biscuits and arrange over the pecans. Bake at 375° for 30-35 minutes or until biscuits are golden brown. Serve warm.

PECAN CRUSTED PEACH COBBLER

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.

PEACH-PECAN COBBLER

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.