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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe never fails me - it's from the Betty Crocker cookbook. It is very quick to pull together, makes a nice shortbread crust and can be made with any fruit. The recipe relies on the fruit to make it sweet - there is very little sugar compared to most peach cobbler recipes I've found. For the peaches, make them fresh if you can and frozen if not. Please, please do not use canned peaches. To peel the peaches, place them in boiling water for a few minutes, then remove the peaches and place them in cold water. The skins will slip off. If they don't peel easily, put them back in the boiling water for another minute and try again. Ingredients:
1/2 cup sugar |
1/4 teaspoon cinnamon |
1 tablespoon cornstarch |
4 cups peaches, peeled, pitted and sliced |
1 teaspoon lemon juice |
2 tablespoons shortening |
1 cup all-purpose flour |
1 tablespoon sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup milk |
Directions:
1. Heat oven to 400°F.
2. Mix 1/2 cup sugar, cornstarch and cinnamon in 2-quart saucepan.
3. Stir in peaches and lemon juice.
4. Cook, stirring constantly, until mixture thickens and boils.
5. Boil and stir 1 minute.
6. Pour into ungreased 2-quart casserole, keep mixture hot in oven.
7. Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt until mixture resembles fine crumbs.
8. Stir in milk.
9. Drop dough by spoonfuls onto hot peach mixture.
10. Bake until topping is golden brown - 25-30 minutes.
11. Server warm.
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