Prep 20 mins
Cook 30 mins
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!
- 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
- 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.
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.
I made this with peaches I picked from a tree in my backyard. Yummy! What an interesting twist on an old favorite. It looks like it was hard, but really wasn't. Just time consuming and messy. But worth it!
Sharon, I will be making these again for Easter morning brunch...Delightfully different. I think I like it better not as a dessert though because it is so untraditional....Great recipe..TY