ROSE MARY'S HONEY PECAN PEACH COBBLER

Rose Mary's Honey Pecan Peach Cobbler image

I created this recipe with pecans I received from South Carolina, & decided to use honey since it is much sweeter than sugar & to make the recipe a bit different from the traditional recipe. Peach Cobbler is an all time favorite for most Southerners, & I am no different since I grew up in Arkansas. I added the Peach Schnapps to kick up the flavor a bit. Made a thick sauce on the stove top then assembled it together, & it was so tasty & delicious. Peach Cobbler is my all time FAVORITE DESSERT, so I am constantly looking for new & different ways to be creative in making it. Hope you like it.

Provided by Rose Mary Mogan @cookinginillinois

Number Of Ingredients 14

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Ingredients

3 can(s) sliced peaches, 29 ounces each
2/3 cup(s) pure honey
1 cup(s) granulated sugar
1/4 cup(s) peach schnapps
1 tablespoon(s) vanilla bean paste
1/3 cup(s) all purpose flour
2/3 stick(s) butter
2 cup(s) water, or more if needed
3-4 - refrigerated rolled pie crust
1 teaspoon(s) cinnamon
1/2 teaspoon(s) nutmeg
1 1/2 cup(s) chopped pecans
2 tablespoon(s) decorators sugar crystals
3 tablespoon(s) evapoated milk or egg wash to brush top of crust (optional)

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!