Peach Praline Cobbler
  
Topping:
¾ cup self rising flour
1/3 cup light brown sugar
1½ cup COARSELY chopped pecans
½ stick parkay margarine-room temperature

PREPARATION:
In a small bowl cut margarine very small and get soft to room temperature using a serving size spoon like a pastry blender, mix in other ingredients until crumbly (Do it for a few minutes. put aside and come back and do it again several Times). Set aside.   Use two 16 oz. bags OF frozen sliced peaches (thawed in the refrigerator). In a bowl place the thawed peaches and 1/4 cup sugar and sprinkle with cinnamon. Set aside for a FEW MINUTES. Strain off the excess juice.

Batter:
1 ¾ cup self-rising flour
1½   cup sugar
1 cup of milk
1 extra large egg (BEAT WELL)

PREPARATION:
Mix well and pour onto bottom of well greased 9" x 13" metal pan. Arrange the peaches on top of the batter evenly. Sprinkle topping evenly OVER THE TOP. Bake 350 degrees for 70 minutes.