Thursday, March 15, 2012


1 1/4 cup granulated sugar
2 1/2 tbsp cornstarch
1 tsp ground cinnamon
3/4 cup water
8 cups sliced fresh peaches
3 tbsp butter, melted
1/4 cup packed brown sugar
1 cup chopped pecans
2 cups self-rising flour
2 tsp granulated sugar
1/2 cup shortening
3/4 cup buttermilk

Preheat oven to 375 degrees.
Lightly grease a 9 x 13-inch baking pan; set aside.

Combine the 1 1/4 cup of sugar, cornstarch, cinnamon, and water in a saucepan; add the peaches.  Bring the mixture to a boil and boil for 1 minute.  Pour into the prepared baking dish and set aside.

In a small bowl combine the butter, brown sugar, and pecans; set aside.

In a mixing bowl combine the flour with the 2 teaspoons of sugar; cut in the shortening with a pastry blender or two knives until crumbly.  Add the buttermilk, stirring just to moisten. Turn dough out on a lightly floured surface and knead 5 or 6 times.  Roll dough out into a 12 x 8-inch rectangle; spread the pecan mixture over the dough to within a half inch of edges.  Starting with a long side, roll up the dough.  Cut the roll into half inch pieces and arrange over the top of the peaches in baking dish.

Bake cobbler at 375 degrees for 35 minutes or until lightly browned.

Serves 12.

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