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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.

Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

- Denise B.


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- Mary J.

Peach Cobbler with Pecans

An Olive Oil Recipe

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Prep Information

Prep Time

45 minutes

Cook Time

56 minutes


10-12 adult(s)


Butter Olive Oil

Summery peach cobbler made with pie crusts and pie crust strips instead of the usual biscuit topping.


  • 12-16 fresh peaches, peeled and sliced (about 16 cups)
  • 1/3 cup of flour
  • 1/2 teaspoon ground nutmeg
  • 3 cups of sugar
  • 1/2 cup Ultra Picual Extra Virgin Olive Oil or Organic Butter Olive Oil
  • 1-1/2 teaspoons vanilla extract
  • 2 (15-oz) packages refrigerated piecrusts or 4 9-in home-made crusts
  • 1/2 cup chopped pecans, divided
  • 5 tablespoons sugar, divided
  • Sweetened whipped cream


  • Preheat oven to 475 degrees. Stir together peaches, flour, nutmeg, and 3 cups of sugar in a large pot or Dutch oven. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes.
  • Remove from heat and stir in butter and vanilla. Spoon half of the mixture into a lightly greased 13x9-inch baking dish.
  • Unroll 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar over 1 piecrust; top with other pie crust. Roll to a 14x10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.
  • Bake at 475 degrees for 20 to 25 minutes or until lightly browned. Unroll remaining 2 piecrusts. Sprinkle 2 tablespoons sugar and remaining 1/4 cup pecans over 1 pie crust. top with remaining piecrust. Roll into a 12-inch circle. Cut into 1-inch strips, using a fluted pastry wheel. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 tablespoon sugar.
  • Bake 15-16 minutes or until lightly browned. Serve warm or cold with whipped cream.