If deemed necessary, reported comments will be removed within 7 - 10 days but usually sooner. Please submit this report ONLY if you STRONGLY believe this needs to be removed. Multiple illegitimate reports slow down the administrative process of removing the actual and more seriously unfavorable content.

Poster Name:
helpful

<strong>Subject:</strong><br />peach cobbler<br /><br /> Poster Message:
Ingredients: 12 to 15 fresh peaches, peeled and sliced (about 16 cups) 1/3 cup all-purpose flour 1/2 teaspoon ground nutmeg 3 cups sugar 2/3 cup butter 1 1/2 teaspoons vanilla extract 2 (15-oz.) packages refrigerated piecrusts 1/2 cup chopped pecans, toasted 5 tablespoons sugar, divided Sweetened whipped cream Preparation: 1. Preheat oven to 475°. Stir together peaches, flour, nutmeg, and 3 cups sugar in a Dutch oven. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes. Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish. 2. Unroll 2 piecrusts. Sprinkle 1/4 cup pecans and 2 Tbsp. sugar over 1 piecrust; top with other piecrust. Roll to a 14- x 10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish. 3. Bake at 475° for 20 to 25 minutes or until lightly browned. Unroll remaining 2 piecrusts. Sprinkle 2 Tbsp. sugar and remaining 1/4 cup pecans over 1 piecrust; 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 Tbsp. sugar. Bake 15 to 18 minutes or until lightly browned. Serve warm or cold with whipped cream.