Recipe by Sharon123
This gives the traditional peach cobbler a new twist! Instead of the typical crust, they're covered with a pastry that resembles a cinnamon roll!
Top Review by Hill Family
This was a great twist on peach cobbler. I would use this as breakfast instead of dessert as it isn't too sweet. I served this with ice cream last night and with cool whip today. The only change I made was I didn't have self rising flour so I used all purpose flour and added 3 tsp baking powder and 1 tsp salt.
- 1 1⁄2 cups sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 cup water
- 8 cups sliced fresh peaches (about 5 1/2 pounds)
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 1⁄4 cup firmly packed dark brown sugar
- 1 cup chopped pecans
- 2 cups self-rising flour
- 2 teaspoons sugar
- 1⁄2 cup shortening
- 3⁄4 cup buttermilk
Directions See How It's Made
- Combine first 4 ingredients in a Dutch oven; add peaches.
- Bring to a boil, and cook 1 minute, stirring often.
- Remove from heat.
- Pour into a lightly greased 13x9x2-inch baking dish; set aside.
- Combine butter, brown sugar, and pecans; set aside.
- Combine flour and 2 teaspoons.
- sugar; cut in shortening with a pastry blender until mixture is crumbly.
- Add buttermilk, stirring just until dry ingredients are moistened.
- Turn dough out onto a floured surface, and knead 3 or 4 times.
- Roll dough to a 12x8-inch rectangle; spread with pecan mixture, leaving a 1/2-inch border.
- Starting with long side, roll up jellyroll fashion.
- Cut roll into 1/2-inch slices; arrange slices over peach mixture.
- Bake at 400* for 25 to 30 minutes or until lightly browned.
- Yield: 12 servings.