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Top this luscious cobbler with a scoop of your favorite ice cream – butter pecan or another flavor!
Peach-Pecan Cobbler
Dori Fritzinger
Ingredients
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).
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