Jason is a fan of dessert. I'd make it more often, but sometimes the ingredients aren't things we have at home and I've maxed out my grocery budget. And I don't always need dessert sitting around the house. But for a special occasion, I'll make an exception. That's when I decided on "Dessert for a Year." A fellow blogger did "Pie for a Year" for her husband before, so I sort of borrowed the idea from her. Jason has been instructed to pick out one dessert for me to make each month. His first choice: Peach Cobber. With a pie crust type topping - not a crumble.
If you've never looked for cobbler recipes, they can be a little hard to find. Most of them tend to have the crumble type topping. So I scoured my favorite website (Myrecipes.com) to find the right recipe. I can rely on them for good southern food because the recipes come from several magazine publications, one being Southern Living. If they don't have a good Peach Cobbler recipe, I don't think it exists.
I decided to bake this last when while home with Cooper. Last Monday. Why I thought it would be a good idea to throw together a cobbler with a sick kid underfoot, I still don't know. What was even worse is that Jason waited to have some with me once I got home Monday night from bunko, but I wasn't feeling well. Then Tuesday he got sick, so we finally tasted the cobbler Wednesday and took the rest of it to my mom's house this weekend.
For my first "real" cobbler I am pretty happy with the result. I did divide the recipe in half, since a full 9*13 dish of cobbler is a lot of dessert for our house.
- 1 16oz bag frozen peaches, thawed
- 1 1/2 cups sugar
- 8 T flour
- 1/4 t nutmeg
- 3/4 t vanilla extract
- 1/3 cup butter
- 1 15oz pkg refrigerated pie crust
- 1/4 cup chopped pecans
- 1/8 cup sugar
Unfold the pie crusts. Sprinkle one half with pecans and sugar, place the other half on top, roll up and slice into 1 1/2" thick strips.
Pour half of the peach mixture into a greased dish. I used a medium sized oval baking dish, or an 8" square dish would work as well. Top the peaches with half of the pie crust, worked into a lattice pattern. Bake at 475 for about 20 minutes. Top with the remaining peach mixture and pie crusts. I also added a little extra chopped pecans and sugar for some added crunch. Bake for an additional 15 minutes, or until the crust is golden brown.