Peach-Praline Cobbler

Recipe by: LACTAID® Brand

This cobbler can be made any time of year with either fresh or frozen peaches! And it pairs perfectly with LACTAID® lactose-free ice cream.

Servings

Prep Time

25 min

Cook Time

25 min

Total Time

50 min

8 cups sliced, peeled fresh or frozen peaches

¾ cup packed brown sugar

¼ cup butter, melted

1 ½ cups chopped pecans

1 cup granulated sugar

1 cup water

2 tablespoons cornstarch

1 teaspoon ground cinnamon

2 teaspoons lemon juice

2 ¼ cups all-purpose flour

2 teaspoons granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup shortening

Preheat oven to 400 degrees F.
Thaw frozen peach slices, if using; do not drain. For pecan filling, stir together brown sugar and melted butter. Add pecans; toss to mix. Set aside.
In a Dutch oven combine peaches, 1 cup granulated sugar, water, cornstarch, and cinnamon. Cook and stir until mixture is thickened and bubbly. Keep warm.
Combine ¾ cup LACTAID® Fat-Free Lactose-Free Milk and lemon juice; set aside. For dough, in a large bowl stir together flour, 2 teaspoons granulated sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk mixture. Stir just until dough clings together. Turn dough out onto a lightly floured surface. Knead gently for 10 to 12 strokes. Roll dough into a 12x8-inch rectangle; spread with pecan filling. Roll up from one of the long sides. Cut into 16 slices.
Transfer hot peach mixture to a 3-quart rectangular baking dish. Place dough slices, cut side down, on top of the hot peach mixture. Bake in a 400 degree F oven about 25 minutes or until topping is golden. Serve warm with additional milk, if desired.