Posted by Elysian Studios in Elysian Studios, family, food, painting, recipes, still life, The Artful Life on -
|"The Lonely Peach" oil on canvas, mounted on board by Erin Fickert-Rowland|
Colorado's Palisade Peaches are famous for their firm, juicy, delectable smelling flesh, and I am mourning the end of their season! At $0.98 a pound, I kept buying bags full, intending to freeze some, but they were just too irresistible! We did manage to save enough to make this delicious cobbler though!
Pecan-Peach Cobbler from Southern Living Magazine,
Click here for printable recipe
*note, I only used 2 pie crusts and just sprinkled sugar and pecans on top of each layer. This was easier and much less fattening! Be sure to watch for browning on the nuts, and brush a little milk on the very top to prevent burning. I also did not cut apart the crust to make it look fancy...I don't have that kind of time!
12-15 fresh peaches, peeled and sliced
1/3 cup all-purpose flour
1/2 teaspoon ground nutmeg
3 cups sugar
2/3 cup butter
1 1/2 teaspoon vanilla extract
2 (15 oz.) packages refrigerated piecrusts
1/2 cup chopped pecans, toasted
5 tablespoons sugar, divided
1. Preheat oven to 475 F. Stir together peaches, flour, nutmeg, and 3 cups sugar in a Dutch oven. Bring to a boil over medium heat;reduce to low, and simmer 10 minutes. Remove from heat;stir in butter and vanilla. Spoon half of mixture into a lightly greased 13X9-inch baking dish.
2. Unroll 2 piecrusts. Sprinkle 1/4 cup pecans and 2Tablespoons sugar over 1 piecrust;top with other piecrust. Roll to a 14x10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.
3.Bake at 475 for 20 to 25 minutes or until lightly browned. Unroll remaining 2 piecrusts. Sprinkle 2 Tablespoons sugar and remaining 1/4 cup pecans over 1 piecrust;top with remaining piecrust. Roll into a 12-inch circle. Cut into 1-inch strips, using a fluted pastry wheel. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture;sprinkle with remaining 1 Tablespoon sugar. Bake 15-18 minutes until lightly browned. Serve warm or cold with whip cream (or ice cream).