This post may contain affiliate links, which means that, as an Amazon Associate, I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.
If you want to mix flavors up this fall, try this Pumpkin Pecan Peach Cobbler! The slight tanginess of the peaches, sweetness of the pumpkin cake, and the crunch of the toasted pecans is an unusual combination you’ll certainly remember!
As we transition from summer to fall, our flavors transition, as well. This cobbler combines a summertime fruit with a fall-time favorite, and it’s absolutely delicious!
As the days get shorter, the nights get colder, and we get that much closer to fall, I find myself not only dreaming of pumpkin, but craving it. However, I also start to miss summer, warm weather, flip flops, and peaches. With this cobbler, I get the best of both worlds, pumpkin and peach! At first, the thought of combining peaches with pumpkin sounded strange, but it was also intriguing. The result, this AMAZING pumpkin pecan peach cobbler.
Let’s dive in!
What you’ll need:
- 10×15 casserole dish
Ingredients:
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Salt
- Butter, softened
- Brown sugar
- Eggs
- Pumpkin puree
- Sour cream
- Pecans
- Peaches
- Granulated sugar
- Lemon Juice
This recipe has different parts to it: wet ingredients, dry ingredients, the peaches, and the streusel. It is an involving recipe, but well worth your efforts. I like to use four separate mixing bowls for this, I’ve found it just makes the process easier.
1. Preheat oven to 325 degrees.
2. Chop pecans and place them on a baking sheet. Bake on 325 for 10 minutes, stirring pecans every 2-3 minutes. When finished, set aside to cool while you work on the peaches and batter.
3. If using fresh peaches, blanch the peaches by boiling them in water for 4 minutes, then moving to a bowl of ice water. Let them cool for a few minutes before removing from the ice water and removing the seeds, skins, and slicing the peaches. If using frozen peaches, skip to the next step.
4. Place the peaches in a bowl, add the granulated sugar and lemon juice. Stir to combine, then set aside for 5 minutes.
5. After 5 minutes, strain the juice from the peaches and add the peaches to a 10×15 casserole dish.
6. Raise the oven temperature to 350 degrees.
7. In a large mixing bowl, combine softened butter, brown sugar, eggs, pumpkin puree, and sour cream, mixing well with a spoon or whisk.
8. In a smaller bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, mixing well.
9. Add dry ingredients to wet ingredients, mixing well. Batter will be thick.
10. In a small bowl, make the streusel by combining flour, brown sugar, cinnamon, and butter. Using your thumbs, pinch the butter into the other ingredients, mixing it all thoroughly.
11. Once cooled, add pecans to streusel mixture. Mix it all together really well.
12. Sprinkle half the streusel over the peaches.
13. Spoon dollops of the cake batter onto the peaches. Distributing the dollops will help to smooth the batter easier.
14. When all the batter is spooned onto the peaches, carefully spread and smooth out the batter over the peaches.
15. Sprinkle the other half of the streusel on top of the cake batter, distributing as evenly as possible.
16. Bake on 350 for 50 minutes, or until a toothpick inserted comes out mostly clean. The peaches will leave some residue on the toothpick, but there shouldn’t be any crumbs from the cake on the toothpick.
17. Enjoy warm!
This cake is ABSOLUTELY AMAZING by itself, or with a scoop(or 3) of vanilla ice cream. If you’re a caramel lover, drizzle some caramel sauce over yours. You really can’t go wrong!
Pumpkin Pecan Peach Cobbler
Equipment
- 1 10x15 casserole dish
Ingredients
Cake Batter
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup butter, softened (1 stick)
- 1 cup brown sugar light or dark
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 cup sour cream
Streusel
- 1/3 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 8 tbsp butter, cut into small chunks
- 1 1/2 cups pecans, chopped and toasted
Peaches
- 6 cups peaches, sliced fresh or frozen
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Instructions
- Preheat oven to 325 degrees.
- Chop pecans and place them on a baking sheet. Bake on 325 for 10 minutes, stirring pecans every 2-3 minutes. When finished, set aside to cool while you work on the peaches and batter.
- Raise the oven temperature to 350 degrees.
- If using fresh peaches, blanch the peaches by boiling them in water for 4 minutes, then moving to a bowl of ice water. Let them cool for a few minutes before removing from the ice water and removing the seeds, skins, and slicing the peaches. If using frozen peaches, skip to the next step.
- Place the peaches in a bowl, add the granulated sugar and lemon juice. Stir to combine, then set aside for 5 minutes.
- After 5 minutes, strain the juice from the peaches and add the peaches to a 10x15 casserole dish.
- In a large mixing bowl, combine softened butter, brown sugar, eggs, pumpkin puree, and sour cream, mixing well with a spoon or whisk.
- In a smaller bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, mixing well.
- Add dry ingredients to wet ingredients, mixing well. Batter will be thick.
- In a small bowl, make the streusel by combining flour, brown sugar, cinnamon, and butter. Using your thumbs, pinch the butter into the other ingredients, mixing it all thoroughly.
- Once cooled, add pecans to streusel mixture. Mix it all together really well.
- Sprinkle half the streusel over the peaches.
- Spoon dollops of the cake batter onto the peaches. Distributing the dollops will help to smooth the batter easier.
- When all the batter is spooned onto the peaches, carefully spread and smooth out the batter over the peaches.
- Sprinkle the other half of the streusel on top of the cake batter, distributing as evenly as possible.
- Bake on 350 for 50 minutes, or until a toothpick inserted comes out mostly clean. The peaches will leave some residue on the toothpick, but there shouldn't be any crumbs from the cake on the toothpick.
- Enjoy warm with a scoop of vanilla ice cream(or 3)!