Peach melba cobbler

8 Servings

Ingredients

Quantity Ingredient
2½ pounds Peaches; peeled, pitted and thickly sliced
½ cup Granulated Sugar
2 tablespoons All-Purpose Flour
¼ teaspoon Cinnamon
1½ cup Raspberries; Fresh or Frozen
1 tablespoon Fresh Lemon Juice
1⅓ cup All-Purpose Flour
2 tablespoons Granulated Sugar; (divided)
¾ teaspoon Baking Powder
½ teaspoon Salt
¼ teaspoon Baking Soda
1½ tablespoon Vegetable Oil
1 tablespoon Chilled Butter; cut into small pieces
⅓ cup Sour Cream
4 tablespoons Milk
1 Whole Egg; slightly beaten

Directions

FILLING

TOPPING

The Cook and Kitchen Staff are proud to continue to offer you a sampling of recipes from the Young Family Reunion Recipe Collection, as unofficially published in a small cookbook entitled "Forever Young." Today's recipe is a fresh and fantastic dessert that makes a flavorful finish to nearly any meal. You don't need a special occasion to motivate you to prepare today's recipe; it's great any day of the week! Pre-heat oven to 375-F degrees. Lightly oil or spray the bottom and sides of a 3-quart baking dish with non-stick vegetable oil. Set aside.

Dip peaches in a large pot of boiling water for up to 1 minute, then remove them with a slotted spoon. When they're cool enough to easily handle, slip off their skins. Halve, pit, and slice the peaches.

In a large mixing bowl combine sugar, flour, and cinnamon with the peaches, raspberries, and lemon juice. Stir with a wooden spoon or toss to blend, then place in the prepared baking dish.

To prepare the topping, combine flour, half the sugar, baking powder, salt, and baking soda in a medium-sized mixing bowl. Using your fingers, work in the oil and butter until coarse crumbs are formed.

In a separate large bowl, whisk together sour cream and milk. Add the flour-crumble mixture and mix with a fork until a dough is formed. Knead the doughy mixture on a lightly floured surface for about 5 minutes until smooth.

Roll out the dough between two sheets of lightly floured wax paper, in order to easily transfer the topping to the baking pan. Peel off one sheet of wax paper and place, dough face down, on top of the filling. Remove the second sheet of wax paper and lightly brush the surface with a slightly beaten egg, then sprinkle with remaining sugar.

Cut several slices into the topping to release the steam and bake the cobbler for 35 to 45 minutes until the top is just browned. Let stand to cool for at least 15 minutes prior to serving. Refrigerate to store, covered. Serve stored cobbler at room temperature.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Aug 12, 1998, converted by MM_Buster v2.0l.

Related recipes