Fresh peach cobbler #2

6 Servings

Ingredients

Quantity Ingredient
½ cup Sugar
1 tablespoon Cornstarch
¼ teaspoon Ground nutmeg
4 cups Peeled; sliced fresh peaches (see note)
1 teaspoon Lemon juice
1 cup All-purpose flour
1 tablespoon Sugar
1½ teaspoon Baking powder
½ teaspoon Salt
3 tablespoons Shortening
½ cup Milk

Directions

Heat oven to 400 degrees. Mix ½ cup sugar, cornstarch and nutmeg in a 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole. Stir together flour, 1 tablespoon sugar, baking powder and salt. Add shortening and milk. Cut through shortening with fork until dough forms a ball. Drop mixture by 6-8 spoonfuls onto hot fruit. Bake 25-30 minutes or until topping is golden brown. Serve warm with cream or whipped cream, if desired. 6 to 8 servings.

NOTE: Two 16-ounce packages frozen sliced peaches, thawed and well drained can be used for the fresh peaches.

BETTY CROCKER RECIPE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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