white smile: Peach-Pecan Cobbler~ A Country Home Recipe

Hello Everyone!

Today I wanted to share a great recipe with you!

It involves Peaches!

I found this recipe in the Country Home Magazine 8 years ago.

I sure do miss that magazine.

This is one of my favorite recipes.

I make this cobbler a lot during the summer.

The recipe and instructions are at the end of this post as well.

I wanted to share a few details with you before I share the recipe~

This recipe calls for cinnamon. so

I wanted to share my favorite place to buy spices from.

Penzeys Spices

Their cinnamon is the best!

I LOVE this pie dish!

The best part about this recipe is the little pecan cinnamon rolls!

Here is the recipe~I hope you enjoy it!

Peach-Pecan Cobbler

Cobblers usually get a dropped biscuit

topping, but here the dough is rolled into

pecan-studded swirls

Peach Filling

3/4 cup granulated sugar

1 Tbsp. Cornstarch

1/2 tsp. ground cinnamon

1/4 cup water

41/2 cups sliced peaches (I do not peel mine)

approx. 11/2 -2 lb. of peaches

Rolls

1 cup of self-rising flour

(if you do not have self rising flour add 1tsp. baking

powder, 1/2 tsp salt, and 1/4 tsp. of baking soda to

flour)

1 Tsp. granulated sugar

1/4 cup of butter

1/3 cup of buttermilk

Filling for the Rolls

2 Tbsp. butter, melted

2 Tbsp. brown sugar

1/2 cup of chopped pecans

Peach Filling instructions

In a medium saucepan, combine the 3/4 cup granulated sugar, the cornstarch, and cinnamon; stir in the water. Cook and stir until thickened and bubbly. Add peaches; return to boiling. Cover and keep warm over very low heat.

Pecan Rolls instructions

In a mixing bowl, combine the self-rising flour and the teaspoon of sugar. Using a pastry blender, cut the butter until the mixture resembles coarse crumbs. Add buttermilk and stir until just moistened. Turn out onto a lightly floured surface. Knead dough gently for 10 to 12 strokes. Roll into a 9 x 6 inch rectangle. (just like you are making cinnamon rolls. Combine the melter butter and brown sugar;

spread over dough to within 1/2 inch of the edge. Sprinkle the chopped pecans evenly on the dough surface. Roll up dough in a spiral, starting with a short side.

Cut the roll cross-wise into six 1-inch thick slices.

Pour hot peach mixture into and ungreased 2 quart square (8x8x2-inch) baking dish. Or you can use a pie dish like I did. Bake in a 400 degree oven about 25 minutes or until golden brown. You have to really watch the last five minutes, because the rolls turn brown fast.