Real Recipes From Real Home Cooks ®

fruity praline cobbler

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

This recipe is from Cajun Chef Ryan. Inspired by his wife who loves peaches-- but this recipe can be made with other fruit- fresh or frozen or canned. It is so unique and easy you will want to have it at your next party of holiday gathering. I just love the idea of the pecan praline rolls on top which are good baked in a buttered pan by themselves!!!!

(1 rating)
yield 12 servings
method Bake

Ingredients For fruity praline cobbler

  • 8 c
    fresh sliced peaches with skin on -
  • 1 c
    granulated sugar
  • 1 c
    cool water
  • 2 Tbsp
  • 1 tsp
    ground cinnamon
  • 3/4 c
    brown sugar,packed
  • 1/4 c
  • 1 1/2 c
    chopped pecans
  • DOUGH:
  • 3/4 c
  • 2 tsp
    lemon juice
  • 2 1/4 c
    all purpose flour
  • 2 tsp
    each of brown sugar and baking powder
  • 1/2 tsp
    each of baking soda and salt
  • 1/2 c

How To Make fruity praline cobbler

  • 1
    Preheat oven to 400^. Peach Filling: Cut the peaches into 10 slices per peach. In a large saucepan, combine the remaining ingredients, stir to dissolve the sugar, then turn on the heat to medium and add the peaches. Stir well to evenly coat the peaches, continue to cook until thick and just starts to bubble. Turn off heat and cover to keep warm.
  • 2
    Dough Filling: Melt the butter in a medium bowl and add the brown sugar and stir until dissolved. Add the pecans and stir until evenly coated then set aside.
  • 3
    Dough:In a small bowl combine the milk and lemon juice and set aside. In food processor combine all the ingredients , except the butter, pulse to combine. Now add the butter to the processor and pulse until it resembles coarse crumbles.( this process can be done with a pastry blender if you do not have a food processor).
  • 4
    Place the mixture in a large bowl and make a well in the middle. Add the lemon milk mixture and stir just until the dough clings together and is in one solid mass.
  • 5
    Turn dough onto a floured surface and kneed gently for 1- to 12 times. Roll dough into an 8x12 inch rectangle. Then spread the pecan filling evenly over the top of the dough.
  • 6
    Roll up the dough from the long side.
  • 7
    Cut dough into 12 one inch pieces. Pour the warm peach filling into the ungreased pan. Place the filled dough rolls with the cut side down on top of the peaches. Bake uncovered for 25 minutes, until golden brown and dough is fully baked. Cool in pan for 30 minutes. Serve warm with heavy cream or 1/2 & 1/2 drizzled over top.