Peaches…the perfect end of summer fruit! A few weeks ago, I got the most delicious peaches from Snead’s Farm. So what’s one to do when a hurricane keeps everyone inside for a few days? Bake some cobbler! My hubby joked that he hoped the power didn’t go out before it was done. What a disappointment that would have been! I pulled out my trusted Better Homes and Gardens New Cookbook for this recipe and it was delish!
- 4 cups fresh peaches, peeled and sliced
- 1/2 to 2/3 c sugar (depending on how sweet your peaches are)
- 1 tbsp cornstarch
- 1/4 c water
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 3 tbsp butter
- 1 beaten egg
- 3 tbsp milk
Peel peaches and slice. In a saucepan combine 1/2 to 2/3 cup sugar and 1 tbsp cornstarch. Add 1/4 cup water. Stir in 4 cups fresh peaches. Cook and stir until thickened and bubbly. Keep filling hot while you prepare the topping. For topping, mix flour, sugar, baking powder and cinnamon. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk. Add to flour mixture, stir just to moisten.
Transfer filling to 8×8 baking dish. Drop topping in 6 mounds on top of filling. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted into topping comes out clean. Serve warm with ice cream or whipped cream, if desired. Enjoy!