- 1-1/2 cups plus 2 teaspoons sugar, divided
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 cup water
- 8 cups sliced peeled fresh peaches
- 2 cups self-rising flour
- 1/2 cup shortening
- 1/2 cup buttermilk
- 3 tablespoons butter, melted
- 1/4 cup packed brown sugar
- 1 cup chopped pecans
- In a large saucepan, mix 1-1/2 cups sugar, cornstarch and cinnamon. Stir in water until smooth. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour into a lightly greased 13-in. x 9-in. baking dish; set aside.
- In a bowl, combine flour and remaining sugar; cut in shortening until mixture resembles coarse crumbs. Add buttermilk and stir just until moistened. If needed, add additional buttermilk, 1 tablespoon at a time, until dough clings together. Turn onto a floured surface; knead gently 6 to 8 times. Roll into a 12-in. x 8-in. rectangle.
- Combine butter, brown sugar and pecans; spread over the dough to within 1/2 in. of edges. Starting with long side, roll up jelly-roll style. Cut into twelve 1-in. pieces. Place on top of the peach mixture. Bake, uncovered, at 400° for 25-30 minutes or until golden brown. Yield: 12 servings.
Editor’s Note: If self-rising flour is not available, substitute 2 cups all-purpose flour, 1 tablespoon baking powder and 1 teaspoon salt.
Originally published as Praline Peach Cobbler in Country June/July 1994, p49