Description
This Peach-Pecan Cobbler is a delightful dessert combining the sweet juiciness of sliced peaches with a moist yellow cake batter, topped with crunchy pecans and warm spices. It’s a comforting and easy-to-make cobbler perfect for gatherings or cozy evenings.
Ingredients
Scale
Fats & Baking
- 1/2 cup butter or margarine
Fruit
- 3 cans (15 oz each) sliced peaches in light syrup, drained, 3/4 cup syrup reserved
Dry Ingredients
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon sugar
Eggs & Nuts
- 2 eggs
- 1 cup chopped pecans
Instructions
- Preheat and prepare butter: Heat your oven to 350°F (325°F if using a dark or nonstick pan). Place the butter in a 13×9-inch baking pan and put it in the oven to melt while you prepare the other ingredients.
- Drain peaches: Drain the canned sliced peaches, reserving 3/4 cup of the syrup. Pat the peaches dry using paper towels to remove excess liquid, which prevents the cobbler from becoming soggy.
- Mix batter: In a large bowl, combine the yellow cake mix, ground cinnamon, ground nutmeg, eggs, and the reserved 3/4 cup of peach syrup. Stir with a spoon until the batter is well blended and smooth.
- Layer batter and peaches: Remove the melted butter pan from the oven. Drop spoonfuls of the batter over the melted butter in the pan. Spread the batter slightly without mixing it in with the butter. Then layer the drained peach slices evenly over the batter.
- Initial bake: Bake in the oven for 25 minutes, allowing the batter to cook through and start setting around the peaches.
- Add pecans and sugar: After 25 minutes, evenly sprinkle the chopped pecans and sugar over the cobbler’s surface to add texture and sweetness.
- Final bake: Return the cobbler to the oven and bake for an additional 13 to 18 minutes until the edges turn a deep golden brown and the center springs back lightly when touched.
- Cool and serve: Remove the cobbler from the oven and let it cool for 30 minutes. Serve warm or at room temperature for best flavor and texture.
Notes
- Using dark or nonstick pans requires lowering oven temperature to 325°F to prevent over-browning.
- Patting peaches dry is essential to avoid excess moisture that can make the cobbler soggy.
- Serve cobbler warm with a scoop of vanilla ice cream or whipped cream for indulgence.
- Leftovers can be refrigerated for up to 3 days and warmed before serving.
- For a nut-free version, omit pecans and replace with extra sugar topping if desired.
