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Pecan Peach Cobbler Recipe

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.
TOTAL TIME: Prep: 5 min. Bake: 30 min. YIELD:5 servings


  • 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


  • 1. 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.

Nutritional Facts

1 each: 265 calories, 7g fat (1g saturated fat), 0mg cholesterol, 384mg sodium, 47g carbohydrate (23g sugars, 2g fiber), 5g protein

Reviews for Pecan Peach Cobbler

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Reviewed Nov. 27, 2014


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."

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