1 1/2 c. sugar
2 tbsp. cornstarch
1 tsp. ground cinnamon
1 c. water
8 c. sliced fresh peaches (about 5 1/2 lbs.)
3 tbsp. butter, melted
1/4 c. firmly packed dark brown sugar
1 c. chopped pecans or walnuts
2 c. self-rising flour
2 tsp. sugar
1/2 c. shortening
3/4 c. buttermilk

Combine first 4 ingredients in a large pan. Add peaches. Bring to a boil, and cook one minute, stirring often. Remove from heat. Pour into a lightly greased 13"x9"x2" baking dish; set aside.

Combine butter, brown sugar and pecans or walnuts; set aside.

Combine flour and 2 teaspoons sugar; cut in shortening with a pastry blender until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 3 or 4 times.

Roll dough to a 12"x8" rectangle; spread with nut mixture, leaving a 1/2" border. Starting with long side, roll up jelly roll fashion. Cut roll into 1/2" slices; arrange slices over peach mixture. Bake at 400 degrees for 25 to 30 minutes or until lightly browned. Yield: 12 servings.