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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Ok, this is really from the 1973 McCall's recipe cards, but it's the recipe my mom always made and I identify it as hers. But, whatever you want to call it, it's fabulous on a cool winter day fresh from the oven and served with melting vanilla ice cream. Ingredients:
2 (14 ounce) cans sliced peaches, drained (reserve 1/4 cup syrup) or 5 cups peaches, sliced and peeled (about 3 lb) |
1/4 cup water or 1/4 cup syrup, reserved from canned peaches |
1/2 cup sugar |
2 tablespoons flour |
1 tablespoon lemon juice |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
2 tablespoons margarine or 2 tablespoons butter |
1/2 cup all-purpose flour (unsifted) |
1/2 cup sugar |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
2 tablespoons margarine or 2 tablespoons butter, softened |
1 egg, slightly beaten |
Directions:
1. Make filling: in medium bowl, combine peaches, all filling ingredients except butter. Turn into an 8 in x 8 in dish. Dot with butter.
2. Preheat oven to 375°F.
3. Make batter: in medium bowl, combine all batter ingredients and beat with a wooden spoon until smooth. Drop in 9 portions over filling, spacing evenly (batter will spread during baking.).
4. Bake 35 to 40 minutes or until peaches are tender and crust is golden.
5. Serve warm with cream or vanilla ice cream.
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