Directions

• In a large saucepan, mix 1-1/2 cups sugar, cornstarch and cinnamon.
• Stir in water until smooth. Add peaches. Bring to a boil over medium
• heat; cook and stir for 2 minutes or until thickened. Pour into a
• lightly greased 13-in. x 9-in. baking dish; set aside.
• In a bowl, combine flour and remaining sugar; cut in shortening until
• mixture resembles coarse crumbs. Add buttermilk and stir just until
• moistened. If needed, add additional buttermilk, 1 tablespoon at a
• time, until dough clings together. Turn onto a floured surface;
• knead gently 6 to 8 times. Roll into a 12-in. x 8-in. rectangle.
• Combine butter, brown sugar and pecans; spread over the dough to
• within 1/2 in. of edges. Starting with long side, roll up jelly-roll