Katiecooks
New member
Ingredients:
3/4 C packed brown sugar
1/4 C butter, melted
1 1/2 C chopped pecans
8 C sliced, peeled fresh peaches or frozen, unsweetened peaches, thawed (leave undrained)
1 C granulated sugar
1 C water
2 tbls. cornstarch
1 tsp. ground cinnamon
3/4 C milk
2 tsp. lemon juice
2 1/4 C all-purpose flour
2 tsp. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C shortening
Half and half or light cream (optional)
Directions:
Preheat oven to 400 degrees.
For pecan filling, combine brown sugar and melted butter. Add pecans, toss to mix. Set aside.
In a Dutch oven combine peaches, the 1 C granulated sugar, the water, cornstarch, and cinnamon. Cook and stir over medium heat until mixture is thickened and bubbly. Keep warm.
Combine milk and lemon juice and set aside. In a large bowl, combine flour, the 2 tsp. of granulated sugar, the baking powder, baking soda, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk mixture. Stir just until dough clings together.
On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll dough into a 12 X 8-inch rectangle, spread pecan filling over dough. Roll dough up from one of the long sides. Cut roll into 12 1-inch slices.
Transfer hot peach mixture to an ungreased 3-quart rectangular baking dish. Place pecan roll slices, cut sides down, on top of the hot peach mixture. Bake, uncovered, for about 25 minutes until topping is golden. Serve warm. If desired, serve with half and half or light cream. This cobbler is sinfully good!!
Other fruits can be substituted for the peaches in this cobbler with excellent results, adjusting seasonings to taste.
3/4 C packed brown sugar
1/4 C butter, melted
1 1/2 C chopped pecans
8 C sliced, peeled fresh peaches or frozen, unsweetened peaches, thawed (leave undrained)
1 C granulated sugar
1 C water
2 tbls. cornstarch
1 tsp. ground cinnamon
3/4 C milk
2 tsp. lemon juice
2 1/4 C all-purpose flour
2 tsp. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C shortening
Half and half or light cream (optional)
Directions:
Preheat oven to 400 degrees.
For pecan filling, combine brown sugar and melted butter. Add pecans, toss to mix. Set aside.
In a Dutch oven combine peaches, the 1 C granulated sugar, the water, cornstarch, and cinnamon. Cook and stir over medium heat until mixture is thickened and bubbly. Keep warm.
Combine milk and lemon juice and set aside. In a large bowl, combine flour, the 2 tsp. of granulated sugar, the baking powder, baking soda, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk mixture. Stir just until dough clings together.
On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll dough into a 12 X 8-inch rectangle, spread pecan filling over dough. Roll dough up from one of the long sides. Cut roll into 12 1-inch slices.
Transfer hot peach mixture to an ungreased 3-quart rectangular baking dish. Place pecan roll slices, cut sides down, on top of the hot peach mixture. Bake, uncovered, for about 25 minutes until topping is golden. Serve warm. If desired, serve with half and half or light cream. This cobbler is sinfully good!!
Other fruits can be substituted for the peaches in this cobbler with excellent results, adjusting seasonings to taste.