Saturday, September 13, 2008
Made a road trip to Sauders Farm Market in Seneca Falls for fresh Pennsylvania peaches. Once home Joan prepared this recipe of Chi Chi Woods, a peach-grower’s wife from Atwater, CA.
3 pounds ripe fresh peaches or
6 cups of drained, thawed, frozen peach slices
1 tablespoon lemon juice
1/4 cup firmly packed light-brown sugar
1 1/2 tablespoons cornstarch
1/2 cup water
1/2 cup granulated sugar
1/2 cup unsifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter or margarine,
1 large egg
1. Heat oven to 400oF. Lightly grease a 2-quart casserole. Peel and slice fresh peaches; place in greased casserole. Stir in lemon juice.
2. In 1-quart saucepan, stir together brown sugar and cornstarch. gradually add water, stirring until cornstarch is dissolved. Cook over medium heat, stirring constantly, until sauce has thickened-about 5 minutes Pour sauce over peaches in casserole.
3. Set aside 1 teaspoon granulated sugar. To prepare topping, in medium-size bowl, stir together remaining granulated sugar, the 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 granulated sugar.
4. Bake cobbler 40 to 45 minutes or until topping is golden brown and filling bubbles. Cool slightly on wire rack. Sprinkle with additional granulated sugar, if desired. Serve Peach Cobbler warm or at room temperature.
Nutritional information per serving - protein: 3 grams; fat: 4 grams; carbohydrate: 46 grams; fiber: 3 grams; sodium: 124 milligrams; cholesterol: 34 milligrams; calories: 215.