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Call Me PMc

Cooking. Creating. Sharing

Peach Pecan Cobbler

Jul.posted by Paula 39 Comments

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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.

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 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.

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.

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.

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.

While you’re here, check out these dessert recipes

  1. Snickerdoodle Cobbler
  2. Pecan Cobbler
  3. Caramel Cobbler
  4. 3 Step Oreo Cookie Dump Cobbler

 

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.

Peach Pecan Cobbler Tips

  1. Substitute 1 and 1/2 cups self-rising flour for the all-purpose flour. Omit the baking powder and salt.
  2. I don’t recommend changing the size of the pan. It needs to be thin to cook crisp. Otherwise, the batter with be ‘doughy’.
  3. You can substitute any fruit for the peaches.
  4. You can use sliced fresh, canned, or frozen peaches. If using canned peaches, I would drain them.

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.

Serve the Peach Pecan Cobbler and bubbly caramel sauce with a good quality vanilla ice cream for an easy summery treat.

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.

Peach Pecan Cobbler

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.
Author: Paula
4.87 from 15 votes
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 servings

Ingredients

  • 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

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.

Nutrition

Calories: 501kcal | Carbohydrates: 85g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 125mg | Potassium: 213mg | Fiber: 2g | Sugar: 66g | Vitamin A: 529IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 2mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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You can also find great recipes here or at Meal Plan Monday

Paula
« 3 Ingredient Blueberry Puff Pastry Cobbler
Sun Dried Tomato Hummus Recipe »

Comments

  1. Valerie57 says

    12.08.22 at 11:14 pm

    5 stars
    I followed recipe but my batter turn out like cake batter for crust what did I do wrong

    Reply
  2. Melanie B. says

    11.24.22 at 5:56 pm

    5 stars
    Made this for the very first time Thanksgiving 2022 and let me tell you something it is the only peach cobbler I will ever use again. This is the best peach cobbler ever I truly recommend this recipe it is the absolute best. You will not be disappointing I promise.

    Reply
    • Paula says

      11.25.22 at 9:36 am

      Thank you so much!!

      Reply
  3. Debby says

    11.11.22 at 9:35 pm

    I am making this right now at 10:00 o’clock at night ( my best baking time ) for my daughter and granddaughter . They are coming to decorate my Christmas tree tomorrow. I used frozen peaches but I thawed them out . I hope they turn out ok. Love this recipe and Thankyou for sharing .

    Reply
    • Paula says

      11.12.22 at 7:14 am

      Sounds like a fun day! Hope you all enjoy the cobbler! ❤️

      Reply
  4. Vickie says

    04.15.22 at 1:05 pm

    How do you think it would be using all purpose flour like you do in a regular pie?

    Reply
    • Paula says

      04.16.22 at 4:53 pm

      I don’t like it as well using all-purpose flour with salt and baking soda. It’s heavier in my opinion.

      Reply
    • Melanie says

      07.11.22 at 6:05 pm

      Just made this recipe…oh my goodness, so good!

      Reply
  5. CJ Taylor says

    06.30.21 at 6:33 pm

    5 stars
    I made this cobbler for a small get together. It was quickly devoured. Making another one next weekend for a different get together 😃

    Reply
    • Paula says

      07.02.21 at 3:37 pm

      So happy you liked it!

      Reply
  6. Tanya Shohov says

    10.17.18 at 5:30 pm

    I’ve made a pumpkin pecan cobbler like this one (with the hot water and sugar that turned into caramel sauce) and it was fine in an 8×8 pan. how bad could it be if I used that size pan? it’s the only one I have…

    Reply
    • Paula says

      10.19.18 at 6:33 am

      I think it would over-flow but if you’ve made one in it with the same amount of batter it should be fine. Check the flour, etc ratios

      Reply
  7. Martha says

    08.24.18 at 1:56 pm

    could you use juice from canned peaches as part of the water?

    Reply
    • Paula says

      09.03.18 at 9:35 am

      You can use some of the juice, but I wouldn’t use all juice.

      Reply
  8. Marianne says

    07.16.18 at 1:59 pm

    5 stars
    i was pretty dubious about the “pour the hot water on top part,” but it worked like magic. I’ll never know how you thought of that, but thanks so much for sharing this recipe.

    Reply
    • Paula says

      07.16.18 at 3:40 pm

      It’s crazy isn’t it?

      Reply
  9. Betty says

    07.15.18 at 5:19 pm

    Could I use cherry pie filling from a can to make this?

    Reply
    • Paula says

      07.16.18 at 3:41 pm

      yes, that would be wonderful

      Reply
  10. Betty says

    12.26.17 at 3:58 pm

    Best peach cobbler i ever ate or made ! I didnt put pecans in mine, but other wise made it just like recipe states. Thanks for a great recipe!

    Reply
    • Paula says

      12.31.17 at 11:27 am

      So happy you like it!

      Reply
  11. Vicky McMillian says

    07.26.17 at 9:03 am

    All of these were wonderful!

    Reply
  12. Susan says

    05.15.17 at 10:46 am

    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?

    Reply
    • Paula says

      05.18.17 at 4:27 pm

      Yes, I do. I think adding chocolate chips to it would give a very similar taste.

      Reply
  13. warren says

    10.02.16 at 6:14 am

    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!!

    Reply
  14. Mary Marshall says

    08.16.16 at 9:03 am

    RE: Peach Pecan Cobbler

    Should I drain the canned peaches first before adding them to the cobbler?

    Reply
  15. Angelina says

    08.13.16 at 9:48 am

    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!

    Reply
  16. Nana says

    08.12.16 at 7:53 pm

    Thanks for the clarification. This looks like a dessert I would like to try this weekend so I appreciate your prompt reply.

    Reply
  17. Nana says

    08.12.16 at 7:32 pm

    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?

    Reply
    • Paula says

      08.12.16 at 7:51 pm

      It should be baking powder. I will correct that

      Reply
  18. Peachee says

    08.12.16 at 7:25 pm

    Looks yummy! It mentions toasted pecans in the write-up but not in the instructions. Did you toast and cool them beforehand?

    Reply
  19. Liz Walters says

    08.12.16 at 3:29 pm

    for the peach crisp can you use 2% milk instead of whole?

    Reply
    • Paula says

      08.12.16 at 7:54 pm

      Yes, 1% or 2% can be used

      Reply
  20. Shauna says

    08.09.16 at 2:46 am

    YUM… this really looks amazing. I think my family would love it so I’m definitely going to try it out 🙂

    Reply
    • Paula says

      08.12.16 at 7:53 pm

      It’s a keeper, for sure, thanks Shauna!

      Reply
  21. EO says

    07.31.16 at 11:18 pm

    this looks devine!

    Reply
    • Paula says

      08.12.16 at 7:51 pm

      Thank you!

      Reply
  22. Ducks n a Row says

    07.31.16 at 7:21 am

    Paula, this dessert is amazing!!! Pinned TWICE and yummed and tweeted, too. I love it!
    Sinea ♥

    Reply
    • Paula says

      08.12.16 at 7:56 pm

      Thanks so much, Sinea!

      Reply

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