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.

Peach Pecan Cobbler

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.

Peach Pecan Cobbler

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.

Peach Pecan Cobbler
Peach Pecan Cobbler

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

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

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

Peach Pecan Cobbler

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
4.89 from 17 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 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

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
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42 Comments

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

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

  2. 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 😃

  3. 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…

    1. 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

  4. 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.

  5. 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!

  6. 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?

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