Ingredients
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1 1/2 cups sugar
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2 tablespoons cornstarch
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1 teaspoon ground cinnamon
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1 cup water
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8 cups sliced fresh peaches (about 5 1/2 pounds)
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3 tablespoons butter or 3 tablespoons margarine, melted
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1/4 cup firmly packed dark brown sugar
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1 cup chopped pecans
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2 cups self-rising flour
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2 teaspoons sugar
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1/2 cup shortening
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3/4 cup buttermilk
Instructions
- 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.