| Peach cobbler is one of my all-time favorite desserts. This recipe is from an old Betty Crocker cookbook. It's not overly rich and is easy to make. It's good served warm with a scoop of vanilla ice cream. PEACH COBBLER For biscuit topper, sift together: 1 cup all-purpose flour 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt Cut in: 1/4 cup butter till mixture resembles coarse crumbs. Combine: 1/4 cup milk 1 slightly beaten egg Add all dry ingredients, stirring just to moisten. Set aside. Prepare Peach filling (see below). Pour filling into 8-1/4 x 1-3/4 inch round baking dish. Immediately spoon on biscuit topper in six mounds. Bake at 400 degrees for 20 to 25 minutes. Serve warm with cream or ice cream. Makes 6 servings. Peach Filling: Combine in saucepan: 1 1/2 tablespoons cornstarch 1/4 teaspoon ground mace 1/4 cup brown sugar (cookbook says 1/2 cup) 1/2 cup water Cook and stir till slightly thickened. Add: 4 cups sliced peaches 1 tablespoon lemon juice 1 tablespoon butter Cook till peaches are hot, about 5 minutes. NOTE: Instead of fresh peaches, I use 2 large cans of peaches, drained, and cut each piece into 4 to 6 pieces, as I like large chunks of fruit. |
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