Tuesday, August 31, 2010
Joan used fresh Pennsylvania peaches purchased at Sauder's to make this dessert.
3 pounds ripe fresh peaches
1 tablespoon lemon juice
1/4 cup firmly packed light-brown sugar
1 1/2 tablespoons cornstarch
1/2 cup of 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, softened
1 large egg
1. Heat oven to 400˚F. 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 a room temperature.
After inviting Lori over to share, we enjoyed this cobbler with French Vanilla ice cream.
This recipe was developed by Chi Chi Woods, a peach-grower's wife in Atwater, GA, for Country Living magazine.