Although native to China, peaches have been grown in Georgia since breeders began developing new varieties during the early 1900s. And while pecans are native to Texas, today they too are grown commercially in Georgia. This is a simple cobbler that requires little attention after the ingredients have been assembled and put in to cook, and it tastes simply delicious.

　　

Ingredients

serves 4

　　6 large peaches (about 2 1/2 pounds), peeled and sliced

　　2 teaspoons ground cinnamon

　　1/4 cup granulated sugar

　　1/4 cup all-purpose flour

　　3/4 cup rolled oats

　　1/2 cup packed brown sugar

　　6 tablespoons unsalted butter

　　1 cup pecans, coarsely chopped

　　

Step 1

Combine the peaches, cinnamon, and granulated sugar in a large bowl and toss to coat evenly. Transfer to the slow cooker.

　　

Step 2

Combine the flour, oats, brown sugar, and butter in the bowl of a food processor and pulse until the mixture is the consistency of coarse cornmeal. Add the pecans and stir in with a spoon. Spread the crumble evenly over the peaches.

　　

Step 3

Cover and cook on high for about 2 hours, until the peaches are tender, the juices are bubbling around the sides, and the topping is cooked through.

　　Cooks' Note

　　Suggested Beverage: A good dessert wine.

　　The Gourmet Slow Cooker: Volume II