- 1 can (21 ounces) peach pie filling
- 2/3 cup water
- 1/8 to 1/4 teaspoon ground nutmeg
- 1/3 cup chopped pecans
- 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
- In a bowl, combine pie filling, water and nutmeg. Transfer to a greased 9-in. x 5-in. loaf pan. Sprinkle with pecans. Separate biscuits and arrange over the pecans. Bake at 375° for 30-35 minutes or until biscuits are golden brown. Serve warm. Yield: 5 servings.
Originally published as Pecan Peach Cobbler in Quick Cooking November/December 1999, p13
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Reviewed Jan. 9, 2014
This was just not our thing. I think it was the chopped pecans under the biscuit topping. It was sort of a surprise. Made it again with no pecans, definitely no water and added more cinnamon and brown sugar on top. Good.