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Peach Praline Cobbler

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Ingredients
  Sliced peeled peaches 8 Cup (128 tbs) (Frozen Peaches, Thawed)
  Granulated sugar 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Ground cinnamon 1 Teaspoon
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Margarine/Butter, melted 1⁄4 Cup (4 tbs)
  Chopped pecans 1 1⁄2 Cup (24 tbs)
  Self rising flour 2 Cup (32 tbs)
  Granulated sugar 2 Teaspoon
  Shortening 1⁄2 Cup (8 tbs)
  Buttermilk 3⁄4 Cup (12 tbs)
Directions

1 In a kettle combine the peaches, the 1 cup granulated sugar, the water, cornstarch, and cinnamon. Cook and stir until thickened and bubbly. Transfer to a 3-quart rectangular baking dish.
2 Meanwhile, for filling, stir together the brown sugar and melted margarine or butter. Add pecans; toss to coat. Set aside.
3 For biscuit dough, in a large mixing bowl stir together the self-rising flour and the 2 teaspoons granulated sugar. Using a pastry blender, cut in the shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add buttermilk all at once. Using a fork, stir until the dough clings together.
4 Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes. Roll to a 12x8-inch rectangle; spread with the filling. Roll up, jelly-roll style, starting from a long side. Cut into twelve 1-inch-thick slices. Place biscuit slices, cut sides down, on top of the hot peach mixture. Bake, uncovered, in a 400° oven for 25 to 30 minutes or until biscuits are golden brown.

Recipe Summary

Cuisine: 
American
Method: 
Baked

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