Texas Peach Pecan Cobbler

When the good folks at Ozarka Water contacted me to see if I'd write a little bit about what I love about Texas, it took me about a nanosecond to say yes.


We love Texas. Neither Mr. E or I were born here, but I've lived most of my life in Texas...and we've spent 18 of our almost 20 years of married life here. (Wow. I can't believe I just typed that sentence.)


Mr. E's job took us out-of-state for a few years and while it was beautiful, it was not our beloved Texas. I would go to the grocery store and think...they don't have tortilla chips and crackers and hamburger patties shaped like their state? What does the state flag here look like anyway? (You can't go far in Texas without seeing a Texas flag.)

Here's a short list of what I love about Texas:

• Tex-Mex: this includes a long list of tacos, queso, salsa, and chips...my life (and my tummy) would be empty without it. 
• BBQ: this is NOT a backyard cookout. BBQ is beef (do you hear that, Carolina?) slow cooked over low heat and served with a spicy tomato-based sauce. And pickles. And a slice of white bread. 
• The Texas flag: When you're out-of-state and you see a Texas flag, it brings you right back home. 
• Bluebonnets: If you've never seen a field of Texas bluebonnets, well, check out social media in the springtime. It's in our contract at Texans that we must plop our children in a field of them and take pictures...even if it's on the side of the highway. 
• Willie Nelson and Lyle Lovett: Texas boys with a purely Texas sound.
• Boots and Beer: I don't care where you are in Texas...a wedding, a 5-star restaurant, the symphony, a quinceanera...it's never too fancy for boots and beer. 
• Whataburger, Blue Bell Ice Cream, Chuy's, Torchy's, Pappasitos: and a thousand other Texas food establishments and companies that know that it doesn't have to be fancy to be delicious. 
• The people. We've lived in Dallas and Houston, and a few months in Amarillo for me. Texas people are friendly people. 

Two other things I love? Texas peaches and pecans. Be still my heart. 

This Texas Peach and Pecan Cobbler is easily the best cobbler I've ever made. Pecans are not typically found in cobbler, but I think they should be...they add texture, crunch, and flavor. The cobbler batter, sweetened with brown sugar so it's rich and caramel-y, bakes up a bit like a cake. The Texas peaches are coated in a warm almond syrup before adding them to the batter. Divine.

Serve it warm, topped with vanilla ice cream, preferably Blue Bell Homemade Vanilla. 

I don't know about you, but I am constantly drinking water. Breakfast, lunch, dinner, dessert, and all the hours in between. It's always water for me. Ozarka® Brand Natural Spring Water comes from three Texas springs and has a uniquely Texan taste.


Can't find it? Check out Ozarka delivery.

As part of Ozarka's #FromHereForHere campaign, they sent me a box of Texas goodies:

Paqui tortilla chips, Snow's BBQ sauce, Yellowbird serrano sauce, The Jelly Queens BBQ sauce and rub, Taste Elevated mustard seeds, and Cookwell & Company queso.


Texas Peach and Pecan Cobbler

1 cup unbleached, all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup packed light brown sugar
2 TBSP salted butter, room temperature
2 eggs
3 TBSP milk
3/4 cup chopped Texas pecans
1/4 cup water
1/3 cup granulated sugar
juice of half lemon
1 teaspoon almond extract
3 cups peeled and chopped Texas peaches
vanilla ice cream

Grease an 8 x 8" pan. Preheat oven to 375.

Whisk the flour, baking powder, and salt together. Set aside.

Beat the brown sugar and butter together until combined, then beat in the eggs. Mix in the milk. On low speed, add the flour mixture just until incorporated. Stir in the pecans.

Pour batter into the prepared pan.

Heat the water and granulated sugar in a small saucepan over medium heat, stirring until the sugar is dissolved. Once the mixture comes to a simmer, lower the heat and keep at a simmer for 5 minutes, stirring frequently. Stir in the lemon juice and almond extract. Turn off the heat and stir in the peaches.

Spoon the warm peaches and syrup over the batter.

Bake for 40-45 minutes, tenting with foil after 30 minutes.

Serve warm, topped with vanilla ice cream.

Do you live in Texas? Have you visited Texas? 

What do you love about it?

The Pioneer Woman Food & Friends Latest Post: No-Bake Cookies and Cream Cheesecake

Go ahead. Grab your car keys. You're going to want to run the the store and get the ingredients to make this baby.


No-Bake Cookies and Cream Cheesecake

So cool, so creamy....so perfect for summer!

I'm sharing the recipe over on The Pioneer Woman Food & Friends. Yay!

Tart Cherry Pie

Mr. E is not a cake person. I know it's HIS birthday, but why deprive me of an excuse to make (and eat) cake? Making a birthday pie...this is true love, people. ;)


Actually, I do love making a pie for my hubby. There is something so old-fashioned and comforting about pie. Knowing that he'll love it is icing on the cake ice cream on the pie.


In Texas, at least 'round these parts (that sounded so Texan, right?), we don't get tart or sour cherries. I guess they are just too fragile or perishable for shipping. I spied these frozen tart cherries at my grocery store and could not wait to use them. Aren't they the prettiest?


Seriously, let's have a closer look. Ah, so beautiful.

I love this pie crust recipe...it makes a flaky and buttery crust. I learned the method from King Arthur Flour. KAF can do no wrong in my book.

Now, if pie crust scares you...I won't tell if you use a refrigerated pie crust. I used them a lot when I was first starting to make pies. They made me feel more confident and they taste pretty darn good. That said, don't let this pie crust scare you.


Tart Cherry Pie

2 1/2 cups unbleached, all-purpose flour, 2 TBSP reserved
1 teaspoon kosher salt
1/2 cup shortening (placed in the freezer for 10 minutes)
1/2 cup unsalted butter
1/2 cup ice water
24 ounces tart frozen cherries
1 cup sugar
1/4 cup cornstarch
pinch salt
1 TBSP salted butter, cut into chunks
1 egg white
1 whole egg
vanilla ice cream for serving

Setting the 2 TBSP of flour aside, whisk the remaining flour together with the salt. Use a pastry cutter to cut in the cold shortening until it's mixed into large crumbs. Use the remaining flour to coat the cold butter and rolling surface. Roll the flour-coated butter out until flat.


(That rolled out piece is butter, not dough.)

Break the butter into pieces and toss with the flour mixture using a fork. Add the water a bit at a time, tossing the mixture with a fork until it comes together to form a dough. (You may not use all of it.) Divide the dough into two disks and wrap in plastic wrap. Refrigerate for 30 minutes.

While the dough is chilling, prepare the filling. Place the frozen cherries, sugar and cornstarch in a bowl and toss. Let stand for 1 hour.


Remove the dough from the refrigerator. On a flour-coated surface, roll each dough disc into a rectangle. Fold the dough into thirds, like a letter, then into thirds again. Again, wrap the dough in plastic wrap and refrigerate for 20 minutes.

Preheat oven to 425. Place a cookie sheet on the lowest oven rack to catch any overflow. Put the other rack in the lower third of the oven for the pie.


Roll one dough disc slightly larger than the pie pan. Place into the pan and trim the edges. Whisk the egg white with a fork and brush onto the bottom crust.


Pour the filling into the prepared crust. Scatter the butter chunks across the top.


Cut the remaining crust into strips and make a lattice top. Whisk the whole egg into the remaining whites and brush the top crust.


Bake the pie at 425 for 15 minutes, then reduce the heat to 375 and bake for 45 or more until the filling is bubbly and the crust is golden brown.

Let cool. Serve warm or at room temperature with vanilla ice cream...and birthday candles.

*crust and pie recipes adapted from King Arthur Flour and Leite's Culinaria
*this post contains affiliate links
*pie pan and batter bowl from The Pioneer Woman Collection
*just felt like adding another asterisk ;)

Happy Birthday, baby! ♥

Cherry Pie Bars

Imagine if sugar cookie bars and a cherry pie got married.

I like food marriages. Last week, I saw this macaroni & cheese pizza and, well, I haven't been able to stop thinking of it since.


Here's what I love about these bars: EVERYTHING.
The sugar cookie base is thick and almond-y. The cherries are tart and sweet. The whole thing comes together in a snap. Cherry pie with no fork required.


After the bars have cooled, you'll dust them with powdered sugar. My powdered sugar shaker (filled with Imperial Confectioner's Powered Sugar, of course) is one of my favorite kitchen tools.


Mr. E went a little ga-ga over these. (Maybe men don't go ga-ga. Whatever you want to call it, he LOVED them.)

If you bake one thing this week...make these bars.

I'm sharing my cherry pie bars recipe over on Imperial Sugar today.