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Peach and Pecan Cobbler Recipe

Ingredients

How to make it

  • For Filling
  • Stir together the 1/3 cup granulated sugar,cornstarch,water, and almond extract in a saucepan;add fruit. Cook and stir over mediu heat till slightly thickened and bubbly. Reduce heat and keep it hot.
  • For Biscuit Topping
  • Stir together flour, rolled oats, brown sugar, baking powder, and nutmeg in a mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs;add pecans. Make a well in the center of the dry mixture.
  • Mix together the egg and milk in a small bowl;add all at once to the dry biscuit topping and stir just until moistened.
  • Tranfer the hot filling to a 2 quart square glass baking dish sprayed with Pam. This will make clean-up much easier. Immediately spoon biscuit topping into 8 mounds on top of the hot filling. It is important that the filling is hot so the biscuit topping is cooked on the bottom.
  • Stir together the 1 tablespoon sugar and 1/4 tsp ground cinnamon together. Sprinkle over topping for flavor and color.
  • Bake in a 400 degree oven for 20 to 25 minutes or until a wooden toothpick inserted in topping comes out clean. Serve warm with ice cream or whipped cream

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