1 cup fresh or frozen blueberries (optional)
2/3 cup all-purpose flour, divided
1/3 cup sugar, divided
2 tbsp. lemon juice
1/3 cup margarine or butter, softened, divided
20 Nilla Wafers, finely crushed (about 3/4 cup crumbs)
2 tbsp. water
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| PEACH COBBLER | |||
| Yields 8 servings | |||
| 4 cups sliced peeled peaches or 2 (29 oz.) cans sliced peaches, drained 1 cup fresh or frozen blueberries (optional) 2/3 cup all-purpose flour, divided 1/3 cup sugar, divided 2 tbsp. lemon juice 1/3 cup margarine or butter, softened, divided 20 Nilla Wafers, finely crushed (about 3/4 cup crumbs) 2 tbsp. water |
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| Toss peaches and blueberries with 2 tbsp. flour, 3 tbsp. sugar and lemon juice in large bowl. Place in greased 8x8x2-in. baking dish; dot with 1 tbsp. margarine or butter. Mix wafer crumbs with remaining flour and sugar in large bowl; cut in remaining margarine or butter until mixture resembles coarse crumbs. Stir in water until mixture holds together; shape into ball. Roll dough out between 2 sheets of lightly floured waxed paper to 7-1/2 inch circle. Remove 1 sheet of waxed paper. Cut 1-inch circle out of center of dough. Invert dough over fruit mixture; peel off paper. Sprinkle with additional sugar if desired. Bake at 400 for 35-40 minutes or until pastry is browned. Cool slightly before serving. | |||