Oat Pecan Peach Cobbler
Fresh peaches tossed with lemon and cinnamon, topped with a buttery oat and pecan crumble and baked until golden and bubbling.
Equipment
- 9x13 Baking Dish
- Pastry cutter
Ingredients
Main Ingredients
- 6 cup fresh peaches peeled and sliced
- 2 tbsp lemon juice
- 2 tbsp cornstarch
- ½ cup granulated sugar
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- ½ cup brown sugar
- ½ cup chopped pecans walnuts or omit for nut free
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup cold butter cut into small cubes
- ½ tsp vanilla extract
- 1 egg lightly beaten
Instructions
Cooking
- Heat the oven. Preheat the oven to 350 degrees F and grease a 9x13 inch dish.
- Toss the peaches. Mix the peaches with the lemon juice, cornstarch, sugar, cinnamon, nutmeg, and salt.
- Mix the dry ingredients. Combine the flour, oats, brown sugar, pecans, baking powder, and baking soda.
- Cut in the butter. Work in the cold butter until the mixture resembles coarse crumbs, then stir in the vanilla and egg until just combined.
- Assemble. Spread the peaches in the dish and spoon the topping evenly over the top.
- Bake. Bake 40 to 45 minutes until the top is golden and the juices bubble at the edges, then cool a few minutes.
Notes
Substitutions: Walnuts can replace the pecans, and thawed and drained frozen peaches work.
Tips: Keep the butter cold and toast the pecans for extra flavor.
Storage: Refrigerate within two hours for 3 to 4 days and reheat in a 350 degree F oven.