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

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place peaches, sugar, and flour in a dutch oven, stir gently, and then allow to sit approximately 30 minutes.
  3. Simmer the peach mixture for 10 minutes until peaches began to thicken.
  4. After the peaches have thickened, add 1/4 teaspoon cornstarch to the peach mixture.
  5. Melt remaining 1/4 stick of butter in microwave and pour over chopped, toasted pecans.
  6. Remove the peach mixture from heat. Stir in 2 sticks of butter, vanilla, and 1/4 cup toasted pecans.
  7. Next, unroll one pie crust onto counter. (You may unroll on parchment paper to prevent dough from sticking to surface)
  8. After you unroll the dough, top the crust with half of the remaining buttered and toasted pecans.
  9. 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.
  10. Cut the circle into 1 1/2 inch strips.
  11. Once you have cut the dough into strips, pour half of the peach mixture into a 9 X 13 greased casserole.
  12. Arrange the pie strips in a lattice design.
  13. 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.
  14. Bake for 20 minutes until crusts are golden brown.
  15. Remove from oven and pour remaining peach mixture onto crust.
  16. Then, repeat the process with the second set of crusts using the remaining buttered pecans between the two pieces of dough.
  17. Cut the crust into strips. Next, arrange on top of the peach mixture in a lattice design.
  18. 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!