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PEACH COBBLER




Source of Recipe


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List of Ingredients




Peach Filling
3 lb fresh ripe peaches or 2 cans (1 lb., 14 oz. size) sliced
peaches
Water
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter or margarine (cut into tiny pieces)

Topping
1 cup all purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons butter or margarine (softened)
2 eggs, slightly beaten

Vanilla ice cream or light cream or half-and-half



Recipe



Prepare Peach Filling: If using fresh peaches, bring 2 quarts water
to a boil in a 3 quart saucepan. Gently add peaches; blanch for 15
to 20 seconds. With slotted utensil, remove from water, cool and
peel. Cut peaches in half; discard pits. Cut peaches into thick
slices (5 cups).

If using canned peaches, drain and reserve 1/4 cup liquid. Put fresh
or canned peaches, 1/2 cup sugar, 2 tablespoons flour, lemon juice,
vanilla and almond extracts, cinnamon and 1/4 teaspoon salt in a
large bowl.

Add 1/4 cup water if using fresh peaches or the 1/4 cup reserved
peach liquid if using canned peaches. Mix peach mixture gently with
a wooden spoon and transfer to an 8 x 8 x 2 inch baking dish. Dot
with 2 tablespoons butter. Preheat oven 375F.

Prepare Topping: Put 1 cup flour, 1 cup sugar, 1 teaspoon baking
powder, 1/4 teaspoon salt, 4 tablespoons softened butter and eggs in
a small bowl. Beat with a wooden spoon until topping is smooth.
Spread topping, with back of wooden spoon, over Peach Filling,
trying to space topping evenly.

Place Peach Cobbler on center rack in preheated over and bake for 50
minutes or until peaches are tender and the crust is a light golden
brown. Remove from oven to wire rack and let stand for about 30
minutes to cool slightly.

To Serve: Using a large spoon, gently scoop the Peach Filling along
with some of the cake topping into individual serving dishes. Top
with a scoop of ice cream or pass pitcher of light cream or half-and-
half to pour over cobbler. Serve immediately. Makes 6 servings.

McCall's Cooking School