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Peach-Pecan Cobbler

8 x 8 pan


3/4 cup sugar

1 Tbsp. cornstarch

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 cup water

4 1/2 cups peeled, sliced peaches

1 cup flour

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 tsp. sugar

1/4 cup shortening (Crisco)

1/3 cup buttermilk

2 Tbsp. softened butter

3 Tbsp. brown sugar

1/2 cup chopped pecans


In a medium saucepan: Combine the sugar, cornstarch, cinnamon and nutmeg. Add the water. Cook and stir until mixture is boiling. Add the peaches and cook for 2 more minutes, then pour into the 8 x 8 pan.


Preheat the oven to 400 degrees. In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar. Cut in the shortening until mixture looks like coarse crumbs. Stir in the buttermilk until dough comes together. 


Roll out dough on a lightly floured board into a 9 x 6 rectangle. Spread the butter evenly over dough; sprinkle with brown sugar and chopped pecans. Roll up from the long side into a cylinder and press seam. Slice into 9 one inch slices. Lay on top of peach mixture. Bake 25 minutes until golden brown. Serve warm with vanilla ice cream.









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