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