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.
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 overthink 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.
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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.
Serve the Peach Pecan Cobbler and bubbly caramel sauce with a good quality vanilla ice cream for an easy summery treat.
Peach Pecan Cobbler
- 1 and 1/2 cups all-purpose flour 1 and 3/4 teaspoon baking powder, 1/2 teaspoon salt (OR 1 and 1/2 cups self-rising flour)
- 1 cup granulated sugar
- 1/2 cup pecans toasted and cooled
- 2 cups peaches any kind - canned, fresh, frozen & thawed. Peaches only, no syrup.
- 1/2 cup real butter unsalted
- 1 cup whole milk 1% or 2% may be substituted
- 1 teaspoon vanilla extract
- 1 and 1/3 cups brown sugar
- 1 and 1/2 cups hot water
- Preheat oven to 350 degrees.
- Melt butter in 9x13 inch pan. (don't change pan size)
- 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.