The nutmeg comes through in this effortless version of peach cobbler that relies on convenient canned pie filling and refrigerated biscuits. "It is very good served warm," recommends Phyllis Schmalz of Kansas City, Kansas.
- 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 Nov. 27, 2014
"I WANT TO TRY IT."
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."