ripe fresh peaches or 6 cups drained, thawed, frozen peach slices
firmly packed light brown sugar
1 1/2 Tbsp
unsifted all-purpose flour
1Heat oven to 400 F degrees. Lightly grease a 2-quart casserole. Peel and slice fresh peaches. Place in greased casserole. Stir in lemon juice. In 1-quart saucepan, stir together brown sugar and cornstarch. Gradually add water, stirring until cornstarch is dissolved.
2Cook over medium heat, stirring constantly, until sauce thickens, 5 minutes. Pour sauce over peaches in casserole. Set aside 1 teaspoon sugar.
3To prepare topping, in medium size bowl, stir together remaining sugar, flour, baking powder and salt. With wooden spoon, stir in butter and egg until a soft dough forms. Drop spoonfuls onto peach mixture (topping will spread as it bakes). Sprinkle with reserved 1 teaspoon sugar.
4Bake cobbler 40-45 minutes or until topping is golden brown and filling bubbles. Cool slightly on wire rack. Sprinkle with additional sugar if desired. Serve peach cobbler warm or at room temperature.
About this Recipe
Course/Dish: Fruit Desserts