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Peach-Pecan Cobbler
Cool: 30 mins
Bake: 20 mins at 400°F
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 sugar
- 1/4 cup shortening
- 1/3 tablespoon buttermilk
- 2 tablespoons butter or margarine, melted
- 2 tablespoons brown sugar
- 1/2 cup chopped pecans
- Vanilla ice cream (optional)
Directions
1. In a medium saucepan, combine the 3/4 cup sugar, cornstarch, and cinnamon. Stir in water. Cook and stir until thickened and bubbly.
2. Add peaches and return to boiling. Reduce heat and cook 2 minutes more. Keep warm over very low heat.
3. 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 into a 9x6-inch rectangle.
4. 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.
5. 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 a scoop of ice cream, if you like. Makes 6 servings.
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Note:
If you don't have self-rising flour or can't find it on your supermarket shelves, you can substitute a mixture of 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.
