If you are looking for a way to enjoy the last peaches of the season, Chef Scotty's Texas Peach Cobbler made in the Viking Electric Smoker Oven should fit the bill. Bon Appetit!
Texas Peach Cobbler
6 Fresh Peaches
2 cans Quality Peach Pie Filling
1 box Spiced Cake Mix
1 stick Unsalted Butter
½ cup Chopped Pecans
PREPARATION:
Pre-heat Viking Electric Smoker Oven temperature to 375*.
( Temp. side only / no Smoke!)
Rinse each peach with cold water, let dry on a kitchen towel. Take each peach, cut a small piece off the bottom, about the size of a quarter, to allow the peach to stand on its own. With a thin pairing knife, cutting down from the top, create a circle around the stone. Cut away the flesh within the circle to expose the stone, Twist the stone and gently remove it from the peach. With a small spoon, clean out the opening of each peach and place them in a small baking dish. Fill each peach with the pie filling.
In a large bowl, mix the cake mix, room temperature butter and pecans together. Cap each peach with a generous mound of the mixture. Sprinkle the remaining mixture over the top and around the side of the peaches. Bake cobblers on the middle shelf for 45 minutes or until the topping is golden brown. Even though the smoke element of the oven is off, residual smoke flavor will become a magical part of the cooking experience! Remove from oven and sprinkle top with cinnamon.
Serve with Blue Bell Country Vanilla Ice Cream (no substitutions)
