Ingredients
Scale
- 2 1/4 lb slightly underripe yellow peaches, sliced (6-7 peaches)
- 1 cup (125g) pecans
- 2 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 2/3 cup (135g) light brown sugar, packed
- 1 tsp ground cinnamon
- 1 tbsp cornstarch
- 1 1/4 cup (165g) all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (110g) unsalted butter, chilled, and cubed
- 1/2 cup (120g) heavy cream + 3 tbsp
- 2 tbsp raw sugar
Instructions
- Preheat the oven to 350°F and scatter the pecans on a baking pan.
- Bake pecans for 8-10 minutes until toasted and fragrant. Afterward, adjust the oven temperature to 375°F.
- In a 10"-12" cast iron skillet, combine sliced peaches, vanilla, lemon juice, brown sugar, cinnamon, and cornstarch; mix well.
- Roughly chop the toasted pecans and add them to the peach mixture, tossing to combine evenly.
- Bake the peach mixture for 10 minutes before preparing the cobbler topping.
Notes
You can use gluten-free all-purpose flour as an alternative for this recipe.
Make sure the peaches are slightly underripe for the best texture.
Adjust the sweetness by adding more or less brown sugar based on your preference.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 350
- Sugar: 18g
- Sodium: 160mg
- Fat: 21g
- Saturated Fat: 10g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.