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History Of Peach Cobbler Info
Prepare Peach Filling: If using fresh peaches, bring 2 quarts water to a boil in a 3 quart saucepan. Gently add peaches; blanch for 15 to 20 seconds. With slotted utensil, remove from water, cool and peel. Cut peaches in half; discard pits. Cut peaches into thick slices (5 cups). If using canned peaches, drain and reserve 1/4 cup liquid. Put fresh or canned peaches, 1/2 cup sugar, 2 tablespoons flour, lemon juice, vanilla and almond extracts, cinnamon and 1/4 teaspoon salt in a large bowl. Add 1/4 cup water if using fresh peaches or the 1/4 cup reserved peach liquid if using canned peaches. Mix peach mixture gently with a wooden spoon and transfer to an 8 x 8 x 2 inch baking dish. Dot with 2 tablespoons butter. Preheat oven 375F. Prepare Topping: Put 1 cup flour, 1 cup sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 4 tablespoons softened butter and eggs in a small bowl. Beat with a wooden spoon until topping is smooth. Spread topping, with back of wooden spoon, over Peach Filling, trying to space topping evenly. Place Peach Cobbler on center rack in preheated over and bake for 50 minutes or until peaches are tender and the crust is a light golden brown. Remove from oven to wire rack and let stand for about 30 minutes to cool slightly. To Serve: Using a large spoon, gently scoop the Peach Filling along with some of the cake topping into individual serving dishes. Top with a scoop of ice cream or pass pitcher of light cream or half-and-half to pour over cobbler. Serve immediately. Makes 6 servings.
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