PEACH COBBLER

 

 

 

¾ CUP SUGAR

1 TBSP CORNSTARCH

½ TSP CINNAMON

¼ CUP WATER

4-1/2 CUPS SLICED, PEELED PEACHES

1 CUP SELF-RISING FLOUR

1 TSP SUGAR

¼ CUP SHORTENING

1/3 CUP BUTTERMILK

2 TBSP BUTTER, MELTED

2 TBSP BROWN SUGAR

½ CUP CHOPPED PECANS

 

COMBINE IN SAUCEPAN, ¾ CUP SUGAR, CORNSTARCH AND CINNAMON THEN STIR IN WATER.  COOK AND STIR UNTIL THICKENED AND BUBBLY.  ADD PEACHES, RETURN TO BOILING, REDUCE HEAT AND COOK FOR 2 MINUTES MORE.  KEEP WARM OVER VERY LOW HEAT.

 

IN BOWL COMBINE FLOUR AND 1 TSP SUGAR.  CUT IN SHORTENING TILL MIXTURE RESEMBLES COARSE CRUMBS.  ADD BUTTERMILK AND STIR TILL JUST MOISTENED.  TURN ONTO LIGHTLY FLOURED SURFACE AND KNEAD GENTLY ABOUT 10 TO 12 STROKES.  ROLL INTO 9X6” RECTANGLE.

 

COMBINE BUTTER AND BROWN SUGAR.  SPREAD OVER DOUGH TO WITHIN ½” OF EDGE.  SPRINKLE PECANS OVER.  ROLL UP STARTING WITH SHORT SIDE.  CUT  INTO SIX 1” PIECES.  (I USUALLY LIKE A LITTLE MORE BROWN SUGAR FILLING SO I JUST MAKE UP MY OWN  CINNAMON/SUGAR MIXTURE AND I ALSO RUB BUTTER OVER DOUGH BEFORE PUTTING ON CINNAMON/SUGAR MIXTURE)

 

POUR HOT PEACH MIXTURE INTO 8X8X2 BAKING DISH.  PLACE PECAN ROLLS ON TOP.  SPRINKLE WITH  WHITE SUGAR.  BAKE AT 400 FOR ABOUT 25 MINUTES OR TILL GOLDEN BROWN.  COOL 30 MINUTES AND SERVE WARM WITH SCOOP OF VANILLA ICE CREAM.