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Pecan Peach Cobbler

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.
  • Makes
    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


  • In a bowl, combine pie filling, water and nutmeg. Transfer to a greased 9x5-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.
Nutrition Facts
1 each: 265 calories, 7g fat (1g saturated fat), 0 cholesterol, 384mg sodium, 47g carbohydrate (23g sugars, 2g fiber), 5g protein.

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  • jalynnreeves49gmailcom
    Nov 27, 2014


  • Cook_aholic
    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.

  • beachie22
    Aug 31, 2013

    No comment left

  • jgyllen
    Jul 20, 2013

    No comment left

  • redheadedmess
    Oct 25, 2006

    No comment left