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Peach-Pecan Cobbler




Source of Recipe


Internet


List of Ingredients




¾ cup granulated sugar
1 Tbsp. cornstarch
½ tsp. ground cinnamon
¼ cup water
4½ cups sliced, peeled peaches (1½–2 lb.)
1 cup self-rising flour*
1 tsp. granulated sugar
¼ cup shortening
1/3 cup buttermilk or sour milk**
2 Tbsp. butter, melted
2 Tbsp. brown sugar
½ cup chopped pecans
Vanilla ice cream, half-and-half, or light cream (optional)


Recipe



In a medium saucepan, combine the ¾ cup granulated sugar, the cornstarch, and cinnamon; stir in the water. Cook and stir until thickened and bubbly. Add peaches; return to boiling. Cover and keep warm over very low heat.

In a mixing bowl, combine the self-rising flour and the 1 teaspoon granulated sugar. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Add buttermilk and stir until just moistened. Turn out onto a lightly floured surface. Knead dough gently for 10 to 12 strokes. Roll into a 9x6-inch rectangle.

Combine the melted butter and brown sugar; spread over dough to within ½ inch of the edge. Sprinkle the chopped pecans evenly on the dough surface. Roll up dough in a spiral, starting with a short side. Cut the roll crosswise into six 1-inch-thick slices.

Pour hot peach mixture into an ungreased 2-quart square (8x8x2-inch) baking dish. Place the pecan rolls on top. Bake in a 400° oven about 25 minutes or until golden brown. Cool on wire rack about 30 minutes. Serve cobbler warm. If desired, serve with ice cream. Makes 6 servings.

*Note: If you don’t have self-rising flour in your pantry or can’t find it at your supermarket, substitute a mixture of 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.

**Note: To make sour milk, place 1 teaspoon lemon juice in a glass measuring cup. Pour in enough milk to make 1/3 cup liquid. Stir and let stand for 5 minutes.