I perfected a Peach Pecan Cobbler with a brown sugar pecan crust that hides a single clever trick you’ll be glad you found.

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I grew up making the Best Peach Cobbler Recipe With Brown Sugar Pecan Crust and still get a little nervous when the oven timer dings, cuz the smell is so distracting. I call it my Peach Pecan Cobbler Recipe since it’s really just jammy ripe peaches and that crunchy brown sugar pecan top doing all the work.

Ripe peaches give you the juicy bite and chopped pecans add the kind of crunch that makes you pause, think, and maybe sneak a fork. It’s not flawless, but every messy spoonful pulls you in wanting more.

Ingredients

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Juicy peaches add natural sweetness and fiber, giving cobbler fresh fruity moisture in summer.
Brown sugar brings deep caramel notes and moisture, makes crust super tender and chewy.
Chopped pecans add crunch healthy fats and some protein, little nutty bitterness and texture.
Cold butter creates flaky rich crust, adds buttery flavor and calories and richness.
Rolled oats give extra chew and fiber, optional but tasty crunchy topping.
Cornstarch thickens peach juices for glossy filling, no weird sludge.
Lemon juice brightens sweetness with acid, keeps flavors fresh and lively.
Cinnamon adds warm spice and aroma, pairs perfectly with peaches and comfort.

Ingredient Quantities

6 to 8 ripe peaches, peeled and sliced (about 6 cups)

1/2 cup granulated sugar

1/4 cup packed light brown sugar

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

pinch of salt

1 1/2 cups all purpose flour

1/2 cup packed light brown sugar for the crust

1/3 cup granulated sugar for the crust

1 1/2 teaspoons baking powder

1/2 teaspoon fine salt

1/2 cup cold unsalted butter, cubed (1 stick)

1/2 cup chopped pecans

1/2 cup old fashioned rolled oats, optional for extra crunch

1/3 to 1/2 cup whole milk or buttermilk

1 large egg, beaten

1 teaspoon vanilla extract

coarse or turbinado sugar for sprinkling, optional

How to Make this

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1. Preheat oven to 375 F and butter a 9×13 inch baking dish (or similar size), set aside.

2. Peel and slice 6 to 8 ripe peaches to equal about 6 cups. In a large bowl toss the peaches with 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of salt. Let them sit 10 to 20 minutes to macerate and release juices.

3. Pour the peach mixture and any juices into the prepared dish, spreading into an even layer. If your peaches are super juicy, you can scrape off the extra liquid and boil it briefly to thicken, then return it to the peaches.

4. In a separate bowl whisk together 1 1/2 cups all purpose flour, 1/2 cup packed light brown sugar (for the crust), 1/3 cup granulated sugar (for the crust), 1 1/2 teaspoons baking powder and 1/2 teaspoon fine salt.

5. Cut in 1/2 cup cold unsalted butter, cubed, until the mixture looks like coarse crumbs. Stir in 1/2 cup chopped pecans and 1/2 cup old fashioned rolled oats if using, for extra crunch.

6. In a small bowl whisk 1 large beaten egg, 1 teaspoon vanilla extract and 1/3 to 1/2 cup whole milk or buttermilk. Add the wet to the dry and stir until just combined into a thick, spoonable batter. Don’t overmix.

7. Drop spoonfuls of the batter over the peaches, leaving little gaps so steam can escape. You can gently spread to cover most of the fruit but don’t press the dough down. Sprinkle coarse or turbinado sugar on top if you want extra crunch.

8. Bake at 375 F for about 35 to 45 minutes, until the crust is golden brown and the filling is bubbling. If the top is browning too fast, loosely tent with foil for the last 10 minutes.

9. Let the cobbler cool at least 10 to 15 minutes so the filling sets a bit. Serve warm with vanilla ice cream or whipped cream. Make ahead tip: you can assemble the cobbler, cover and refrigerate up to 24 hours before baking; add 5 to 10 minutes to the bake time if chilled.

Equipment Needed

1. 9×13 inch baking dish (or similar)
2. Large mixing bowl
3. Small mixing bowl
4. Measuring cups and measuring spoons
5. Sharp chef’s knife
6. Cutting board
7. Vegetable peeler
8. Pastry cutter or two forks (to cut the cold butter)
9. Whisk
10. Rubber spatula or wooden spoon for folding and spreading batter

FAQ

Can I use frozen peaches instead of fresh?

Yes, totally. Thaw them first, drain off excess juice and gently press with paper towels so the filling won’t get watery. If they release a lot of liquid, add a bit more cornstarch, about 1 to 2 extra teaspoons. Toss with lemon juice and sugar like you would fresh peaches.

How do I keep the crust from getting soggy?

Two easy tricks: toss the peaches with the cornstarch and sugars so the juices thicken as they bake, and don’t pour batter straight on in a thin layer, drop by spoonfuls instead so it bakes into pockets. Also make sure your oven is fully preheated, and bake until the edges are golden and the filling is bubbling.

Can I leave out the pecans or use other nuts?

Yep. Substitute walnuts or almonds if you like, or skip nuts completely for nut-free and add extra oats or a little more brown sugar for texture. If you omit nuts and want crunch, sprinkle extra turbinado sugar on top before baking.

How will I know the cobbler is done and how should I reheat leftovers?

It’s done when the top is golden brown and the peach juices are bubbling in the center, usually about 35 to 45 minutes at 375 F. Let it rest 10 to 20 minutes so the filling sets. Reheat slices in the oven at 325 F for 10 to 15 minutes or microwave a single serving for 30 to 60 seconds.

Can I make this ahead or freeze it?

Yes. You can make the filling a day ahead and keep it in the fridge, then assemble and bake when ready. Unbaked assembled cobbler can be frozen for up to 2 months, tightly wrapped; bake from frozen but add 10 to 20 minutes to the time and cover with foil until bubbling. Baked cobbler freezes well too, thaw overnight in the fridge and reheat.

I want it less sweet, can I cut the sugar or use a substitute?

You can reduce the granulated sugar in the filling by up to half if your peaches are very ripe, and keep the brown sugar in the crust for flavor. If using honey or maple syrup, reduce other liquids slightly and maybe add a bit more cornstarch since those are thinner than granulated sugar. Always taste the fruit mix before baking and adjust.

Best Peach Cobbler Recipe With Brown Sugar Pecan Crust Substitutions and Variations

Peaches: fresh can be swapped with frozen peaches (about same volume once thawed) or 2 cans (15 to 20 oz each) sliced peaches, drained. If using canned cut the added sugar by about 2 to 4 tablespoons since they’re usually sweeter.
Cold unsalted butter: use cold coconut oil or chilled vegetable shortening 1 to 1 for the crust. Coconut oil gives a slight coconut taste and shortening makes it a bit flakier, so dont overwork the dough.
All purpose flour: substitute a 1 to 1 gluten free baking blend for a gluten free cobbler, or use whole wheat pastry flour 1 to 1 for a nuttier, denser crust. You might need a splash more milk with whole wheat pastry flour.
Pecans: swap with chopped walnuts, sliced almonds, or for a nut free option use toasted sunflower seeds or extra oats for crunch.

Pro Tips

1) Pick peaches that are ripe but not mushy so they hold their shape in the oven, if theyre overly juicy toss them with an extra tablespoon of cornstarch or a couple tablespoons of quick cooking tapioca right before you bake to avoid a soupy filling.

2) Keep the butter for the topping very cold and cut it in until the mix looks like coarse crumbs, a food processor works but dont overdo it or youll end up with greasy paste instead of little flaky bits.

3) If you end up with too much juice, scrape it off and simmer it down briefly to concentrate flavor and thicken, then pour back on the fruit; this wins over just increasing cornstarch because it keeps the peach flavor bright.

4) Let the cobbler rest about 15 to 20 minutes after baking so the filling sets and slices cleanly, tent with foil if the top is browning too fast, and reheat leftovers in a 325 F oven to bring back crispness before serving with ice cream.

Best Peach Cobbler Recipe With Brown Sugar Pecan Crust

Recipe by Sam Ecclestone

0.0 from 0 votes

I perfected a Peach Pecan Cobbler with a brown sugar pecan crust that hides a single clever trick you'll be glad you found.

Servings

servings

Calories

410

kcal

Equipment: 1. 9×13 inch baking dish (or similar)
2. Large mixing bowl
3. Small mixing bowl
4. Measuring cups and measuring spoons
5. Sharp chef’s knife
6. Cutting board
7. Vegetable peeler
8. Pastry cutter or two forks (to cut the cold butter)
9. Whisk
10. Rubber spatula or wooden spoon for folding and spreading batter

Ingredients

6 to 8 ripe peaches, peeled and sliced (about 6 cups)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of salt
1 1/2 cups all purpose flour
1/2 cup packed light brown sugar for the crust
1/3 cup granulated sugar for the crust
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup cold unsalted butter, cubed (1 stick)
1/2 cup chopped pecans
1/2 cup old fashioned rolled oats, optional for extra crunch
1/3 to 1/2 cup whole milk or buttermilk
1 large egg, beaten
1 teaspoon vanilla extract
coarse or turbinado sugar for sprinkling, optional

Directions

Preheat oven to 375 F and butter a 9×13 inch baking dish (or similar size), set aside.
Peel and slice 6 to 8 ripe peaches to equal about 6 cups. In a large bowl toss the peaches with 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of salt. Let them sit 10 to 20 minutes to macerate and release juices.
Pour the peach mixture and any juices into the prepared dish, spreading into an even layer. If your peaches are super juicy, you can scrape off the extra liquid and boil it briefly to thicken, then return it to the peaches.
In a separate bowl whisk together 1 1/2 cups all purpose flour, 1/2 cup packed light brown sugar (for the crust), 1/3 cup granulated sugar (for the crust), 1 1/2 teaspoons baking powder and 1/2 teaspoon fine salt.
Cut in 1/2 cup cold unsalted butter, cubed, until the mixture looks like coarse crumbs. Stir in 1/2 cup chopped pecans and 1/2 cup old fashioned rolled oats if using, for extra crunch.
In a small bowl whisk 1 large beaten egg, 1 teaspoon vanilla extract and 1/3 to 1/2 cup whole milk or buttermilk. Add the wet to the dry and stir until just combined into a thick, spoonable batter. Don’t overmix.
Drop spoonfuls of the batter over the peaches, leaving little gaps so steam can escape. You can gently spread to cover most of the fruit but don’t press the dough down. Sprinkle coarse or turbinado sugar on top if you want extra crunch.
Bake at 375 F for about 35 to 45 minutes, until the crust is golden brown and the filling is bubbling. If the top is browning too fast, loosely tent with foil for the last 10 minutes.
Let the cobbler cool at least 10 to 15 minutes so the filling sets a bit. Serve warm with vanilla ice cream or whipped cream. Make ahead tip: you can assemble the cobbler, cover and refrigerate up to 24 hours before baking; add 5 to 10 minutes to the bake time if chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.