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, .