Peach-Pecan Cobbler~ A Country Home Recipe
3/4 cup granulated sugar
1 Tbsp. Cornstarch
1/2 tsp. ground cinnamon
1/4 cup water
4 1/2 cups sliced peaches (I do not peel mine)
approx. 11/2 -2 lb. of peaches
Rolls
1 cup of self-rising flour
(if you do not have self rising flour add 1tsp. baking
powder, 1/2 tsp salt, and 1/4 tsp. of baking soda to
flour)
1 Tsp. granulated sugar
1/4 cup of butter
1/3 cup of buttermilk
Filling for the Rolls
2 Tbsp. butter, melted
2 Tbsp. brown sugar
1/2 cup of chopped pecans
Peach Filling instructions
In a medium saucepan, combine the 3/4 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.
Pecan Rolls instructions
In a mixing bowl, combine the self-rising flour and the teaspoon of sugar. Using a pastry blender, cut the butter until the 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 9 x 6 inch rectangle. (just like you are making cinnamon rolls. Combine the melter butter and brown sugar; spread over dough to within 1/2 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 cross-wise into six 1-inch thick slices. Pour hot peach mixture into and ungreased 2 quart square (8x8x2-inch) baking dish. Or you can use a pie dish like I did. Bake in a 400 degree oven about 25 minutes or until golden brown. You have to really watch the last five minutes, because the rolls turn brown fast.
*I doubled the peach filling ingredients and tripled the pecan rolls to make a 9x13 size. I also peeled my peaches.
Definitely not as pretty as hers but for sure the only way I'll ever make peach cobbler for now on!
Thanks Shelly for sharing this recipe. It's on my list to make this week.
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