1 1/2 c. sugar
2 tbsp. cornstarch
1 tsp. ground cinnamon
1 c. water
8 c. fresh sliced peaches (about 5 1/2 lbs.)
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. Stir often. Remove from heat. Pour into a lightly greased 13x9x2 inch baking dish. Set aside. Combine butter, brown sugar and pecans. Set aside.

Combine flour and 2 teaspoon sugar. Cut in shortening with a pastry blender until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out on a floured surface and knead 3 or 4 times. Roll dough to a 12x8 inch rectangle, spread with pecan mixture, leaving 1/2 inch border. Starting with long side, roll up jelly roll fashion. Cut roll into 1/2 inch slices. Arrange slices over peach mixture. Bake at 400 degrees for 25 to 30 minutes or until lightly browned. Yields: 12 servings.