8.27.2010

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.
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.  


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