Warren Brown would love you to put down that box of ready-made mix and stick that can of premade icing back on the shelf. He's got a better plan, and it starts with fresh, all-natural ingredients like juicy peaches, sliced almonds and bittersweet chocolat
Share This Recipe:

COOK TIME

45 Minutes

PREPARATION TIME

1 Hour 20 Minutes

INGREDIENTS

• 5 pound fresh peaches
• 4 cup superfine granulated sugar, divided
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 3 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• 8 ounce (2 sticks) unsalted butter, cold, cut into small pieces
• 2 item eggs
• 1 cup vanilla extract or dark rum
• 2 cup pecans

PREPARATION

Wash, peel, pit, and quarter the peaches. Combine in a large bowl with 2 cups of sugar, the cinnamon and the nutmeg; toss thoroughly. Refrigerate for one to two hours. Preheat the oven to 375°F and set a rack on the middle shelf. Whisk together flour, remaining sugar, baking powder and sea salt. Set aside 1/3 cup. Strain the peaches and reserve the liquid, which will come to about ¼ cup. Toss the peaches with the 1/3 cup of flour mixture—be sure all the fruit is well coated. Pour into a greased 12-by-9-inch, or larger, baking dish. The peaches should come about ¾ of the way up the side of the dish. Using a fork, "cut in" or mix the butter into the remaining flour mixture until it looks mealy and clumps together if pinched. Loosely stir the eggs and vanilla extract together in a small bowl. Slowly drizzle a little at a time into the flour mixture while stirring with a fork. Add just enough to make the dough stick to itself. The dough should be very light and airy.

Pinch off and firm up silver dollar–size pieces of dough and place them on the peaches. A little overlapping is okay, but leave some gaps. Sprinkle a light dusting of sugar, cinnamon and nutmeg across the top. Bake for 35 to 45 minutes or until the juices of the fruit bubble rapidly and the crust turns golden brown. Remove from the oven and cool on a heat resistant surface for 30 minutes. Toss the pecans in the reserved peach syrup, strain, and bake them on a parchment-lined cookie sheet for 5 to 8 minutes. Serve the cobbler in bowls with the candied pecans. Great with vanilla ice cream or frozen yogurt.

YIELD

16 Serving/s

Nutritional Information

Per serving: 527 calories with pecans, 441 calories without pecans.