Southern-style peach and raspberry cobbler with pecan-crunch topping from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes by Richard Sax

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on August 07, 2021

    i used frozen fruit, as fresh peaches were less than ideal.... about 4# of peaches, blackberries & raspberries, thawed. used a 9x13 instead of an 8 x 8 pan. the biscuit dough came together quickly & was easy to work with. I forgot all about the pecan topping until it was already in the oven. The fruit was luscious and the biscuits light & tender. Nice proportion of fruit & biscuit. I'll just have to remember the pecan topping next time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.