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.
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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
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Save To Your Recipe BoxIngredients
- 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)
- 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
Nutrition
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Vickie says
How do you think it would be using all purpose flour like you do in a regular pie?
Paula says
I don’t like it as well using all-purpose flour with salt and baking soda. It’s heavier in my opinion.
CJ Taylor says
I made this cobbler for a small get together. It was quickly devoured. Making another one next weekend for a different get together 😃
Paula says
So happy you liked it!
Tanya Shohov says
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…
Paula says
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
Martha says
could you use juice from canned peaches as part of the water?
Paula says
You can use some of the juice, but I wouldn’t use all juice.
Marianne says
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.
Paula says
It’s crazy isn’t it?
Betty says
Could I use cherry pie filling from a can to make this?
Paula says
yes, that would be wonderful
Betty says
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!
Paula says
So happy you like it!
Vicky McMillian says
All of these were wonderful!
Susan says
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?
Paula says
Yes, I do. I think adding chocolate chips to it would give a very similar taste.
warren says
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!!
Mary Marshall says
RE: Peach Pecan Cobbler
Should I drain the canned peaches first before adding them to the cobbler?
Angelina says
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!
Nana says
Thanks for the clarification. This looks like a dessert I would like to try this weekend so I appreciate your prompt reply.
Nana says
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?
Paula says
It should be baking powder. I will correct that
Peachee says
Looks yummy! It mentions toasted pecans in the write-up but not in the instructions. Did you toast and cool them beforehand?
Liz Walters says
for the peach crisp can you use 2% milk instead of whole?
Paula says
Yes, 1% or 2% can be used
Shauna says
YUM… this really looks amazing. I think my family would love it so I’m definitely going to try it out 🙂
Paula says
It’s a keeper, for sure, thanks Shauna!
EO says
this looks devine!
Paula says
Thank you!
Ducks n a Row says
Paula, this dessert is amazing!!! Pinned TWICE and yummed and tweeted, too. I love it!
Sinea ♥
Paula says
Thanks so much, Sinea!