Sheila's Peach Cobbler with Pecans Recipe - Allrecipes.com
Sheila's Peach Cobbler with Pecans Recipe
  • READY IN 45 mins

Sheila's Peach Cobbler with Pecans

Recipe by  

"Homemade peach cobbler with fresh-picked peaches baked in a cast iron skillet. Serve with your favorite ice cream, (my husband loves pecan pralines and cream). I made this recipe up because I was ready to be finished with the peaches! LOL! You can use any baking type dish you like. It was old fashioned and baked nicely in the cast iron skillet."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir peaches with lemon juice in a bowl to prevent fruit from browning. Transfer to a cast iron skillet and stir in 1 1/2 cup white sugar, pecans, and 1 teaspoon cinnamon. Bring to a soft boil, stirring often.
  3. Whisk self-rising flour, 1/2 cup white sugar, brown sugar, and 1 teaspoon cinnamon in a bowl. Stir melted butter into the mixture (batter should resemble cooked oatmeal). Spoon batter over hot peach filling in the skillet; dot topping with 2 tablespoons of butter pieces and sprinkle with raw sugar.
  4. Bake cobbler in the preheated oven until topping is golden brown, about 30 minutes.
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Footnotes

  • Cook's Note:
  • I used lemon juice because I didn't have citric acid on hand. I baked mine a few minutes, then carefully turned the dough in peach juices 2 or 3 times to wet the flour, then continued to bake until it totaled 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 21, 2012

Love the pecans! This is a great recipe.

 
Most Helpful Critical Review
Jul 07, 2014

have to agree with another review, tis more of a crisp than a cobbler. love the iron skillet idea, but I think the fruit should be cooked only for a minute or two, then put on topping and stick in oven. I think the peaches were overcooked.

 

9 Ratings

Jul 05, 2013

I hate to waste anything, and when my husband left for work this morning, he says to me "you better do something with those peaches today, or they're going to go to waste"! So I went to the handy dandy ingredients search, and plugged in peaches and brown sugar. Wahlah! Peach cobbler! I had everything on hand to make this, and just kind of eye-balled the ingredients to scale it down to 4 ramekins. The filling did spill over a bit (but I had put my ramekins on a cookie sheet - so no problem). I did end up turning the broiler on for a few minutes to crisp up the top crust a bit. Served warm with a nice dollop of whip cream! Yummo!

 
Jul 11, 2013

I just took this out of the oven and am eating some now. It is THE BEST peach cobbler I have ever eaten. My man brought me some peaches from SC two days ago and I wanted to make this recipe because I saw it awhile ago and have been waiting to use fresh peaches in it. I love the pecans inside. I did turn the topping a few minutes in to moisten it and that really made a difference! I used the iron skillet and that worked well. I am making some homemade vanilla ice cream tomorrow to go with this!!

 
May 02, 2014

I did not care for this recipe. I thought it was more of a crisp than a cobbler and it was too sweet for us.

 
Jul 14, 2013

I found the amount of flour to be way too much, or the butter ratio was way too little. My "batter" was more of a totally dry mixture. The juices from the peaches helped with some of that, but not all. I should have probably only used only one cup of flour, or even less, and baked it for less time. It ended up being pretty dry. I do love the pecans in it. I made mine in a cast iron skillet. I will try this again, but change the amounts, because I love the idea of it.

 
Jul 13, 2013

really good but I am not sure on the whole turn the dough thing. I think I sank some of my dough. No matter! Still good!

 
Jun 03, 2013

While my batter never looked like cooked oatmeal, I decided to just go with it, assuming that all the peach juices bubbling in the skillet would make it work, and I was right! This was delicious, and I will definitely make it again!

 

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Nutrition

  • Calories
  • 668 kcal
  • 33%
  • Carbohydrates
  • 110.9 g
  • 36%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 24.9 g
  • 38%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 485 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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