J Dub’s Southern Peach Pecan Cobbler is the perfect summer dessert for pool parties, barbecues……basically, any summer holiday involving red, white, and blue. My recipe is a nod to Lillie, the woman who took such good care of my brother and me when we were growing up. I know she would be very pleased with my two layer take on the southern dessert that she was so well known for.
8 large ripe peaches or 15 small ripe peaches, peeled and chopped (about 7-8 cups peaches sliced)
2 cups sugar
1/3 cup flour
1/4 teaspoon corn starch
2 teaspoons vanilla
2 packages refrigerated pie crusts
10 ounce bag chopped pecans, toasted, chopped, and divided
1 cup (2 sticks) butter plus 1/4 cup butter, softened and divided
Vanilla Bean Ice Cream
Directions for Southern Peach Pecan Cobbler
- Preheat oven to 400 degrees Fahrenheit.
- Place peaches, sugar, and flour in a dutch oven, stir gently, and then allow to sit approximately 30 minutes.
- Simmer the peach mixture for 10 minutes until peaches began to thicken.
- After the peaches have thickened, add 1/4 teaspoon cornstarch to the peach mixture.
- Melt remaining 1/4 stick of butter in microwave and pour over chopped, toasted pecans.
- Remove the peach mixture from heat. Stir in 2 sticks of butter, vanilla, and 1/4 cup toasted pecans.
- Next, unroll one pie crust onto counter. (You may unroll on parchment paper to prevent dough from sticking to surface)
- After you unroll the dough, top the crust with half of the remaining buttered and toasted pecans.
- Place the other pie crust on top of the first one and roll the dough out into a larger circle, pressing the buttered pecans between the two circles of dough.
- Cut the circle into 1 1/2 inch strips.
- Once you have cut the dough into strips, pour half of the peach mixture into a 9 X 13 greased casserole.
- Arrange the pie strips in a lattice design.
- If the dough wants to stick to the surface and you did not use parchment paper, use a spatula to help lift it and arrange the strips over the cobbler.
- Bake for 20 minutes until crusts are golden brown.
- Remove from oven and pour remaining peach mixture onto crust.
- Then, repeat the process with the second set of crusts using the remaining buttered pecans between the two pieces of dough.
- Cut the crust into strips. Next, arrange on top of the peach mixture in a lattice design.
- Finally, bake an additional 15-18 minutes until crusts are a golden brown.
This dessert wouldn’t be the same without a big scoop of Bluebell Natural Vanilla Bean Ice Cream. I hope you enjoy J Dub’s Southern Peach Pecan Cobbler. Most importantly, let me know what you think!