Source: The Essential Mormon Cookbook
Ingredients:
for the filling:
3/4 cup packed brown sugar
1 1/2 Tablespoons cornstarch (I don't know why, but we had to double this and the sugar-cornstarch-water mixture never really got thick on the stove - we carried on and it all thickened up great in the cobbler, so I don't know what was up with that)
1/2 cup water
1 teaspoon almond extract
4 cups peeled and sliced fresh peaches (ours didn't come from Brigham City, but they did come from Palisade, via the grocery store, so that's close for us Coloradans)
1 Tablespoon lemon juice
1 Tablespoon butter
for the topping:
1 cup flour
2 Tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1 egg, slightly beaten
1/4 cup milk
Ice cream or whipped topping
Directions:
For filling, in a large saucepan combine brown sugar and cornstarch. Stir in water. Cook and stir until thickened and bubbly. Add almond extract. Stir in peaches, lemon juice, and the 1 tablespoon butter; heat through and keep warm while preparing topping.
For topping, stir together flour, sugar, baking powder, and salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs. In a separate bowl combine egg and milk; add all at once to flour mixture, stirring just to moisten. Turn hot filling into a greased 1 1/2 or 2 quart casserole. Immediately spoon on topping in 6 mounds. Bake at 400 F for approximately 20 minutes. Makes 6 servings. This recipe also works well with 4 cups fresh raspberries or blackberries, or a combination of raspberries and peaches.
Notes:
Nothing beats Kim's Fruit Cobbler recipe, but I had heard rave reviews about this one from my family and had to give it a try. Turns out it is mighty delicious, and actually quite similar to Kim's. This one differs with the addition of almond extract (I liked it, but I think 1 teaspoon might have been a bit too much) and the batter is a little stickier. Yummy stuff those peaches. Even yummier baked up in a bubbly, warm cobbler. Hooray for summer!
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