Fresh peach cobbler
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| ¼ | teaspoon | Ground nutmeg |
| 4 | cups | Peeled fresh or canned |
| Peaches, drained | ||
| 1 | teaspoon | Lemon juice |
| 1 | cup | Flour |
| 1 | tablespoon | Sugar |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Shortening |
| ½ | cup | Milk |
Directions
1. Heat oven to 400F. Mix ½ cup sugar, cornstarch and nutmeg in a 2 qt. saucepan. Stir in peaches and lemon juice. Cook over medium heat until mixture thickens and boils. Boil and stir 1 minute.
2. Pour into ungreased 2 quart casserole dish. Stir together the flour, baking powder, 1 T sugar and salt. Add the shortening and cut through with a fork until flour clings to shortening. Add milk. Form into a ball. Drop mixture by 6-8 teaspoonsful onto hot fruit.
3. Bake for 25-30 minutes, or until topping is golden brown. Serve with whipped cream or vanilla ice cream.
NOTE: You may substitute any fruit for the peaches, just being care- ful that the amounts are approximately the same.