Peach-Praline Cobbler
Recipe from
Better Homes and Gardens
Pecan-swirled biscuits make a tasty topping for this juicy peach of a cobbler.
Servings:
Makes 12 servings.
Prep Time:
25 mins
Total Time:
50 mins
Ingredients
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8 cupssliced, peeled, fresh or frozen peachessee savings
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1 cupgranulated sugarsee savings
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1 cupwatersee savings
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2 tablespoonscornstarchsee savings
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1 teaspoonground cinnamonsee savings
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3/4 cuppacked brown sugarsee savings
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1/4 cupbutter or margarine, meltedsee savings
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1-1/2 cupschopped pecanssee savings
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2 cupsall-purpose floursee savings
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2 teaspoonsgranulated sugarsee savings
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2 teaspoonsbaking powdersee savings
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1/2 teaspoonbaking sodasee savings
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1/2 teaspoonsaltsee savings
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1/2 cupshorteningsee savings
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3/4 cupbuttermilksee savings
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Half-and-half or light cream (optional)see savings
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Directions
1.
Thaw frozen peach slices, if using. Do not drain. In a Dutch oven combine peaches, 1 cup granulated sugar, water, cornstarch, and cinnamon. Cook and stir until mixture is thickened and bubbly. Keep warm.
2.
For pecan filling, stir together brown sugar and melted butter or margarine. Add pecans; toss to mix. Set aside.
3.
For dough, in a large mixing bowl stir together flour, 2 teaspoons granulated sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add buttermilk. Stir just until dough clings together.
4.
Turn dough out onto a lightly floured surface. Knead gently for 10 to 12 strokes. Roll dough into a 12x8-inch rectangle; spread with pecan filling. Roll up from one of the long sides. Cut into twelve 1-inch-thick slices.
5.
Transfer hot peach mixture to a 3-quart rectangular baking dish. Place slices, cut side down, on top of the hot peach mixture. Bake in a 400 degree F oven for 25 to 30 minutes or until topping is golden. Serve warm with half-and-half or light cream, if desired. Makes 12 servings.
Nutrition information
Per serving: Calories 438, Total Fat 22 g, Saturated Fat 5 g, Cholesterol 11 mg, Sodium 261 mg, Carbohydrate 60 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 9%, Vitamin C 8%, Calcium 8%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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