Real Recipes From Real Home Cooks ®

peach-praline cobbler

★★★★★ 1
a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

From the files of Judy Bales: a recipe she pinched from Better Homes & Gardens many years ago. Don't know if she ever got around to making it, but it sounds so easy and yummy, I will definitely be trying it soon! Photo:

★★★★★ 1
serves 12
prep time 30 Min
cook time 30 Min

Ingredients For peach-praline cobbler

  • 8 c
    sliced, peeled fresh or frozen peaches (thawed)
  • 1 c
  • 1 c
  • 2 Tbsp
  • 1 tsp
    ground cinnamon
  • 3/4 c
    packed brown sugar
  • 1/4 c
    (1/2 stick) butter, melted
  • 1 1/2 c
    chopped pecans
  • 2 c
    self rising flour (or use 2 cups all-purpose flour, 2 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt.)
  • 2 tsp
  • 1/2 c
  • 3/4 c
  • light cream, optional

How To Make peach-praline cobbler

  • 1
    In a Dutch oven, combine peaches, 1 cup sugar, water, cornstarch, and cinnamon. Cook and stir till thickened and bubbly. Transfer to a 3-qt. rectangular baking dish.
  • 2
    Meanwhile, for filling, stir together brown sugar and melted butter. Add pecans; toss to coat. Set aside.
  • 3
    For dough, in a large mixing bowl stir together self-rising flour and the 2 tsp. sugar. Cut in shortening till mixture resembles coarse crumbs. Make a well in the center; add buttermilk. Stir just till dough clings together.
  • 4
    Turn dough out onto a lightly floured surface. Knead gently for 10 to 12 strokes. Roll to a 12x8-inch rectangle; spread with pecan filling. Roll up from one of the long sides. Cut into twelve 1-inch-thick slices. Place slices, cut side down, atop hot peaches.
  • 5
    Bake, uncovered, in a preheated 400-degree oven for 25 to 30 minutes or till biscuits are golden. Serve warm with half-and-half or light cream, if desired, or vanilla ice cream.