Ingredients
Units
Scale
- 3/4 cup sugar
- 1 Tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 cup water
- 4 1/2 cups fresh or frozen sliced, peeled peaches (about 1-1/2 pounds)
- 1 cup self-rising flour
- 1 cup sugar
- 1/4 cup shortening
- 1/3 Tablespoon buttermilk
- 2 Tablespoons butter, melted
- 2 Tablespoons brown sugar
- 1/2 cup chopped pecans
Instructions
- In a medium saucepan, combine the 3/4 cup sugar, cornstarch, and cinnamon. Stir in water. Cook and stir until thickened and bubbly.
- Add peaches and return to boiling. Reduce heat and cook 2 minutes more. Keep warm over very low heat.
- In a medium mixing bowl, combine flour and the 1 teaspoon sugar.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Add buttermilk; stir until moistened.
- Turn out onto a lightly floured surface. Knead dough gently 10 to 12 strokes.
- Roll out into a 9×6-inch rectangle.
- Combine the melted butter and brown sugar. Spread over the dough to within 1/2 inch of the edge.
- Sprinkle the pecans evenly over all.
- Roll up the dough jelly-roll-style, starting with a short side. Cut crosswise into six 1-inch pieces.
- Pour hot peach mixture into an 8x8x2-inch (2-quart square) baking dish. Place pecan rolls on top.
- Bake in a 400 degree F oven for 20 to 25 minutes or until golden brown.
- Cool for about 30 minutes and serve warm (with ice cream, of course).
Notes
- Top this luscious cobbler with a scoop of your favorite ice cream – butter pecan or another flavor!