Peach Pecan Cobbler Recipe
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Peach Pecan Cobbler is 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 doesn’t seem correct 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 9×13 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
Nutrition
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could you use juice from canned peaches as part of the water?
You can use some of the juice, but I wouldn’t use all juice.
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.
It’s crazy isn’t it?
Could I use cherry pie filling from a can to make this?
yes, that would be wonderful
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!
So happy you like it!
All of these were wonderful!
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.
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!!
RE: Peach Pecan Cobbler
Should I drain the canned peaches first before adding them to the cobbler?
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!
Thanks for the clarification. This looks like a dessert I would like to try this weekend so I appreciate your prompt reply.
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
Looks yummy! It mentions toasted pecans in the write-up but not in the instructions. Did you toast and cool them beforehand?
for the peach crisp can you use 2% milk instead of whole?
Yes, 1% or 2% can be used
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!
this looks devine!
Thank you!
Paula, this dessert is amazing!!! Pinned TWICE and yummed and tweeted, too. I love it!
Sinea ♥
Thanks so much, Sinea!