Peach Pecan Cobbler, a sweet and buttery dessert recipe that’s loaded with fresh peaches and toasted pecans. This simple and easy dessert comes together in one pan.
I modeled this easy dessert recipe after my very popular Pecan Cobbler and Caramel Cobbler recipes.
They are popular not only because they’re so delicious, but because they’re so very simple to make. First, the ingredients are items that you probably already have on hand with the exception of the peaches. I love to use fresh peaches, but frozen or canned will also work. Secondly, there are not very many ingredients which I always like! And finally, it’s not only what’s in the dessert, but how you put it together.
The secret is layering the ingredients. It really is as simple as layering the ingredients. Don’t alter or change the order, layer the ingredients exactly as I have listed in the instructions below.
The one thing to remember when making this dessert is, don’t over think it. Your first thought when pouring hot water over the batter is “this will never work”. It does, trust me. I know it’s crazy to pour hot water over batter, but it cooks wonderfully and makes the best sauce ever.
Serve the Peach Pecan Cobbler and bubbly caramel sauce with a good quality vanilla ice cream for an easy summery treat.
Peach Pecan Cobbler
Prep
Cook
Total
Yield 8
Peach Pecan Cobbler, a sweet and buttery dessert recipe that's loaded with fresh peaches and toasted pecans. This simple and easy dessert comes together in one pan. I love to hear from you and enjoy reading your comments. I do try to anticipate any questions you may have regarding the recipe and have made note of tips and such in the post.
Ingredients
- 1 and 1/2 cup all-purpose flour
- 1 and 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup pecans, toasted and cooled
- 2 cups peaches
- 1/2 cup real butter, unsalted
- 1 cup whole milk (1% or 2% may be substituted)
- 1 teaspoon vanilla extract
- 1 and 1/3 cup brown sugar
- 1 and 1/2 cup hot water
Instructions
- Preheat oven to 350 degrees.
- Melt butter in 9x13 inch pan. (don't change pan size)
- In a mixing bowl, combine flour, baking powder, salt, sugar, milk, and vanilla extract.
- Stir to combine, but do not over-mix. The mixture will be thick, but pourable.
- Remove pan from oven and spread peaches evenly over butter.
- Sprinkle pecans over peaches.
- Pour flour mixture carefully over peaches and pecans.
- Sprinkle brown sugar over top of batter.
- Heat water until it's hot to the touch, but not boiling.
- Carefully pour hot water over ingredients in pan. Do not stir.
- Cook 35 to 45 minutes until golden brown.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Peach Pecan Cobbler Tips
- Substitute 1 and 1/2 cups self-rising flour for the all-purpose flour. Omit the baking powder and salt.
- I don’t recommend changing the size of the pan. It needs to be thin to cook crisp. Otherwise, the batter with be ‘doughy’.
- You can substitute any fruit for the peaches.
- You can use sliced fresh, canned or frozen peaches. If using canned peaches, I would drain them.
You may also like my
3 Step Oreo Cookie Dump Cobbler
Paula, this dessert is amazing!!! Pinned TWICE and yummed and tweeted, too. I love it!
Sinea ♥
Thanks so much, Sinea!
this looks devine!
Thank you!
YUM… this really looks amazing. I think my family would love it so I’m definitely going to try it out 🙂
It’s a keeper, for sure, thanks Shauna!
for the peach crisp can you use 2% milk instead of whole?
Yes, 1% or 2% can be used
Looks yummy! It mentions toasted pecans in the write-up but not in the instructions. Did you toast and cool them beforehand?
In the main recipe you state use to use 1 3/4 tsp. baking powder and yet in the substitution of self rising flour you have omit the salt and baking soda. so my question is are we to use baking powder or baking soda?
It should be baking powder. I will correct that
Thanks for the clarification. This looks like a dessert I would like to try this weekend so I appreciate your prompt reply.
What a lovely recipe for my favorite fruit, so I’m looking forward to making this delicious dessert as soon as I get more fresh peaches. Do you peel your fresh peaches before using them (blanch & shock?) Also, I know that you lovely folks in the south like your desserts (and tea) very sweet, but we here…. not so much. Since peaches are already naturally sweet & delicious, I plan to cut down a bit on the amount of both sugars in this recipe, I’m sure that this Cobbler will still be scrumptious!
RE: Peach Pecan Cobbler
Should I drain the canned peaches first before adding them to the cobbler?
i have loooked for hours , in cook books and on the net , to find a peach cobbler that did not look dried out. i think i have finaly found what i am looking for. this cobbler looks moist (wet), and looks like there will be plenty of the liquid to go around. i am going to the kitchen and getting started. ps–the pictures really show this peach cobbler off!!
Paula, I live in Kentucky and looked online for a Derby Pie cobbler/dump cake recipe for a Derby party, but, could not find one. I attempted to adapt a pecan dump cake recipe by adding chocolate chips, and although it was good, it was a gooey mess! Do you think your Pecan Cobbler recipe could be adapted to have a similar taste to Derby Pie?
Yes, I do. I think adding chocolate chips to it would give a very similar taste.
All of these were wonderful!