Peachy Pecan Bake wants to see what happens when you cross a peach cobbler with a pecan pie. The results — amazing! The interior filling is all peach cobbler, with the floral and juicy peaches cooked until jammy and extra tender. Meanwhile, the crust is actually loaded with crunchy pecans and more sugar for true dessert decadence before it’s all baked until golden-brown. Peachy Pecan Bake is going to make sure the transition from summer to autumn is a smooth and sumptuous one!
Ingredients
- 15 fresh peaches, peeled and sliced
- 1/3 cup all-purpose flour
- 1/2 teaspoon nutmeg
- 3 cups plus 5 tablespoons sugar, divided
- 2/3 cup butter
- 1 1/2 teaspoons vanilla
- 2 (14.1-ounce, 2-count) packages refrigerated pie crusts
- 1/2 cup pecans, chopped and toasted, divided
- sweetened whipped cream, optional, to taste, homemade or store-bought, for serving
Directions
Step 1 –Preheat the oven to 475 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish.
Step 3 –In a Dutch oven over medium heat, add the peaches, the flour, the nutmeg, and 3 cups of the sugar and stir to combine.
Step 4 –Bring the peach mixture to a boil and reduce the heat to low.
Step 5 –Simmer the peach mixture for 10 minutes.
Step 6 –Transfer the Dutch oven from the heat.
Step 7 –Add the butter and the vanilla to the peach mixture and stir to combine.
Step 8 –Spoon 1/2 of the peach mixture into the prepared baking dish.
Step 9 –Unroll 2 of the pie crusts.
Step 10 –Sprinkle 1/4 cup of the pecans and 2 tablespoons of the sugar over 1 of the pie crusts, then top with the other pie crust.
Step 11 –Roll it into a 12-inch circle, pressing the pecan-sugar mixture into the dough. Cut the dough into 1-inch strips, using a fluted pastry wheel.
Step 12 –Place the pecan-filled dough strips over the peach layer in the baking dish in a lattice pattern.
Step 13 –Bake until the crust is lightly browned, about 20-25 minutes.
Step 14 –Unroll the remaining 2 pie crusts.
Step 15 –Repeat the process of sprinkling 2 tablespoons of the sugar and the remaining pecans over 1 of the pie crusts, then top with the other pie crust.
Step 16 –Roll it into a 12-inch circle, pressing the pecan-sugar mixture into the dough. Cut the dough into 1-inch strips, using a fluted pastry wheel.
Step 17 –Spoon the remaining peach mixture over the baked pastry in the baking dish.
Step 18 –Arrange the remaining pecan-filled dough strips over the peach mixture in a lattice pattern.
Step 19 –Sprinkle the strips with the remaining 1 tablespoon of the sugar.
Step 20 –Bake until the pastry strips are lightly browned, about 15-18 minutes.
Step 21 –Serve with the whipped cream.
