Fresh Peach Cobbler
Fresh Peach Cobbler recipe
Yield
12 servingsPrep
10 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 4 | cups |
peaches
fresh, or canned, drained |
*
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | tablespoon |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
vegetable shortening
|
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 946 | ml |
peaches
fresh, or canned, drained |
*
|
| 5 | ml |
lemon juice
|
|
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
vegetable shortening
|
|
| 118 | ml |
milk
|
|
Directions
Heat oven to 400℉ (200℃).
Mix ½ cup sugar, cornstarch and nutmeg in a 2 quart saucepan.
Stir in peaches and lemon juice. Cook over medium heat until mixture thickens and boils.
Boil and stir 1 minute.
Pour into ungreased 2 quart casserole dish.
Stir together the flour, baking powder, 1 tablespoon sugar and salt.
Add the shortening and cut through with a fork until flour clings to shortening.
Add milk. Form into a ball.
Drop mixture by 6 to 8 teaspoonsful onto hot fruit.
Bake for 25 to 30 minutes, or until topping is golden brown.
Serve with whipped cream or vanilla ice cream.
