PEACH
COBBLER 2
Peach Filling
3 lb fresh ripe peaches or 2 cans (1 lb., 14 oz. size) sliced peaches
Water
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter or margarine (cut into tiny pieces)
Topping
1 cup all purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons butter or margarine (softened)
2 eggs, slightly beaten
Vanilla ice cream or light cream or half-and-half
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.
