Peach Cobbler          Back to Cobblers     Printer Friendly Page

Recipe By Orville
Serves 8
Preparation Time 1:00

5 cups sliced peaches -- (fresh or canned)
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon vanilla
1/2 cup chopped pecans
1 stick melted butter -- (1/2 cup)

Crust

1 1/4 cups flour
1 1/4 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups heavy cream -- (whipping cream)

Prepare a 13 X 9 cassorole dish by spraying with cooking spray. Melt the butter and pour into cassorole dish, making sure butter covers bottom. For fresh peaches, slice and put into a sauce pan. Add 3/4 cup sugar, cinnamon, and nutmeg. Cook over medium heat until peaches are soft. After peaches are cooked add the vanilla. For canned peaches, drain off the juice and place the peaches in a sauce pan. Add 3/4 cup sugar, cinnamon, and nutmeg. Cook over low heat until sugar is melted and spices are blended. Add vanilla. Prepare crust by combining 1 1/2 cups of flour with 1 1/2 cups of sugar and 1/4 teaspoon of salt. Mix with a wisk until blended. Wisk in 1 1/2 cups of heavy cream. You can substitute milk if desired. When crust batter is smooth (no lumps) pour into cassorole dish over butter. Evenly spread the peaches over the crust. Sprinkle pecans over the peaches. Place in a 350 degree oven and bake for 45 minutes or until golden brown. Remove from oven and let cool. Serve with a scoop of your favorite ice cream.

Note: Carnation or milk may be substituted for the heavy cream if desired.