Pecan-Peach Cobbler

What could be more southern than peaches and pecans? Once you've tasted this delicious peach pie, your friends and family will want more.
Combine the first 4 ingredients in a roasting pan and let stand for 10 minutes or until the sugar is dissolved. Bring the peach mixture to a boil; reduce the heat to low and simmer for 10 minutes or until tender. Remove from the heat; add the vanilla and butter, stirring until the butter melts.Mash 2 cakes. Evenly sprinkle 1/4 cup pecans and 2 tablespoons sugar on top of 1 cake; top with the other cake mix. Roll out in a 12-inch circle, lightly pressing the pecans into the dough. Cut into 1 1/2-inch thick strips. Repeat with the remaining cakes, pecans and sugar.Place half of the peach mixture in a lightly greased 13-inch x 9-inch baking dish. Place half of the dough strips in a grid pattern on top of the peach mixture.Bake at 475 ° C for 20-25 minutes or until lightly browned. Spread the remaining peach mixture over the baked dough. Top with the remaining strips of dough in the form of a grid. Bake for another 15-18 minutes. Serve warm or cold with vanilla ice cream.* 2 packs of frozen peaches (20 oz each) can be replaced. Add sugar up to 2 cups, flour up to 3 tablespoons and nutmeg up to 1/4 teaspoon. Proceed as directed.Note: Allow the baked kobler to cool before cooking; cover and freeze for up to 1 month. Defrost in the refrigerator overnight. Remove and preheat in the oven at 250 ° C for 45 minutes.