1 1/2 c. sugar
2 tbsp. cornstarch
1 tsp. ground cinnamon
1 c. water
8 c. sliced fresh peaches
3 tbsp. butter, melted
1/4 c. firmly packed dark brown sugar
1 c. chopped pecans
2 c. self-rising flour
2 tsp. sugar
1/2 c. shortening
3/4 c. buttermilk

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 greased 13 x 9 x 2 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 until moistened. Turn dough onto floured surface and knead 3 or 4 times.

Roll dough to a 12 x 8 inch rectangle; spread with pecan mixture, leaving 1/2 inch border. Roll up jelly roll fashion. Slice into 1/2 inch slices; arrange slices over peach mixture. Bake at 400 degrees for 25 to 30 minutes or until lightly browned.