EASY PEACH COBBLER RECIPE WITH PILLSBURY PIE CRUST RECIPES

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PECAN-PEACH COBBLER RECIPE - PILLSBURY.COM



Pecan-Peach Cobbler Recipe - Pillsbury.com image

This mouthwatering cobbler with pecans and peaches is easy thanks to refrigerated Pillsbury™ Pie Crusts. Make ahead and freeze!

Provided by Pillsbury Kitchens

Total Time 1 hours 40 minutes

Prep Time 45 minutes

Yield 10

Number Of Ingredients 8

12 peaches, peeled, sliced (16 cups)
3 1/4 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon ground nutmeg
2/3 cup butter
1 1/2 teaspoons vanilla
2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup chopped pecans, toasted

Steps:

  • Heat oven to 475°F. In Dutch oven, stir peaches, 3 cups of sugar, flour and nutmeg. Let stand 10 minutes. Heat to boiling; reduce heat. Simmer 10 minutes or until peaches are tender. Remove from heat; stir in butter and vanilla.
  • Remove 2 pie crusts from pouches; unroll on work surface. Sprinkle 1/4 cup of the pecans and 2 tablespoons sugar over 1 crust; top with second crust. Roll into 12-inch round, gently pressing pecans into dough. Cut into 1 1/2-inch strips. Repeat with remaining 2 pie crusts, 1/4 cup pecans and 2 tablespoons sugar.
  • Spoon half of peach mixture into greased 13x9-inch or 2 8-inch baking dishes. Arrange half of pastry strips in lattice design over mixture. Bake 20 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in lattice design. Bake 15 minutes longer or until filling is bubbly and pastry is lightly browned. Serve warm or cold.

Nutrition Facts : Calories 840 , CarbohydrateContent 126 g, FatContent 7 1/2 , FiberContent 4 g, ProteinContent 6 g, SaturatedFatContent 18 g, ServingSize 1 Serving, SodiumContent 550 mg

PECAN PIE COBBLER RECIPE - PILLSBURY.COM



Pecan Pie Cobbler Recipe - Pillsbury.com image

If you can’t decide which dessert to make, this easy pecan pie cobbler combo is here to save the day! Our recipe for Pecan Pie Cobbler begins with brown sugar, butter, and pecans in a perfectly easy treat that’s sure to get two thumbs up all around. P.S. Don't forget the vanilla ice cream-just like pies and cobblers, it goes great.

Provided by Pillsbury Kitchens

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 10

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired

Steps:

  • Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
  • In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
  • Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Nutrition Facts : Calories 772 , CarbohydrateContent 101 g, FatContent 6 1/2 , FiberContent 3 g, ProteinContent 8 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 295 mg

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