Peach cobbler

8 servings

Ingredients

Quantity Ingredient
This has been one of the oldest standbys for dessert that any diner
That I have eaten in has.
½ cup Brown Sugar, Firmly Packed
1 tablespoon Corn Starch
20 eaches Ozs Frozen Peach Slices,
1 cup Unbleached Flour
½ cup Granulated Sugar
1½ teaspoon Baking Powder
½ teaspoon Salt It keeps well and doesn't have to be
Displayed like pies.
Makes 8 Servings Thawed (1 Package)
1 tablespoon Freshly Squeezed Lemon Juice
¼ cup Butter Or Regular Margarine
½ cup Milk
¼ teaspoon Freshly Grated Nutmeg
Heavy Cream (Optional)

Directions

FILLING

TOPPING

PREPARE FILLING

In a 2-quart saucepan, combine the brown sugar, cornstarch and ½ cup of water. Bring to a boil over medium heat, stirring constantly.

Remove from the heat and stir in the peaches and lemon juice. Spoon the mixture into a 1½ quart round baking dish. Heat the oven to 350 degrees F. PREPARE TOPPING: In a medium-size bowl, combine the flour, sugar, baking powder, and salt then cut in the butter until the mixture resembles coarse crumbs; stir in the milk until everything is well blended. Spread the dough over the peach mixture in the baking dish and sprinkle with the nutmeg. Bake for 30 to 35 minutes or until golden. Serve with heavy cream, if desired.

From The Redbook Magazine January 1986

Related recipes