Pecan-Peach Cobbler

Step 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 greases 13-x9-inch dish.
Unroll 2 pie crusts. Sprinkle 1/4 cup pecans and 2 tbsp sugar over 1 pie crust; top with the other pie crust. Roll to 1 14-x10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.
Bake for 20 to 25 minutes or til lightly browned. Unroll remaining 2 pie crusts. Sprinkle 2 tbsp sugar and remaining 1/4 cup pecans over 1 pie crust; top with remaining pie crust. 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 til lightly browned. Serve warm with ice cream.