Peach Cobbler 2
Yield
6 servingsPrep
20 minCook
40 minReady
60 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
sugar
|
|
1 | cup |
all-purpose flour
|
|
1 | tablespoon |
cornstarch
|
|
1 | tablespoon |
sugar
|
|
¼ | teaspoon |
cinnamon
|
|
1 ½ | teaspoon |
baking powder
|
|
6 | each |
peaches
sliced |
|
½ | teaspoon |
salt
|
|
1 | teaspoon |
lemon juice
|
|
½ | cup |
milk
|
|
3 | tablespoons |
vegetable shortening
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
sugar
|
|
237 | ml |
all-purpose flour
|
|
15 | ml |
cornstarch
|
|
15 | ml |
sugar
|
|
1.3 | ml |
cinnamon
|
|
7.5 | ml |
baking powder
|
|
6 | each |
peaches
sliced |
|
2.5 | ml |
salt
|
|
5 | ml |
lemon juice
|
|
118 | ml |
milk
|
|
45 | ml |
vegetable shortening
|
Directions
Heat oven to 400. Mix ½ cup sugar, the cornstarch and cinnamon in a 2 quart saucepan. Stir in the peaches and lemon juice. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for one minute. Pour into an ungreased 2 quart casserole. Keep hot in the oven.
Cut shortening into flour, 1 tb. sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.
Bake until topping is golden brown - about 25 to 30 minutes. Serve warm with cinnamon whipped cream.
For Blueberry - Omit cinnamon. Substitue 4 cups blueberries for peaches.
For Cherry - Substitue 4 cups pitted red tart cherries for peaches and increase sugar in cherry mixture to 1¼ cups, cornstarch to 3 tb. and substitute ¼ teaspoon almond extract for lemon juice.
For Plum - Substitute 4 cups sliced plums (about 14 lg.) for the peaches. Increase sugar in plum mixture to ¾ cup cornstarch to 3 tbl. and cinnamon to ½ tsp.
Cinnamon Whipped Cream - Beat 1 cup chilled whipping cream, 3 tbl. sugar and ½ teaspoon ground cinnamon in a chilled bowl until stiff.