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Peach Cobbler
Preheat oven to 4000 (Serves 6)
INGREDIENTS
Topping 1 cup all-purpose flour ¼ c sugar 1 tsp baking powder 2 tsp ground cinnamon (1 tsp for filling and 1 for topping) ¼ tsp nutmeg (for filling) 3 tbsp. butter 1 egg (beaten) 3 tbsps. milk
Fruit bottom 4 cups fresh or canned peach slices 2/3 c sugar 1 tbsp cornstarch stirred into ¼ cup of water In a saucepan, combine 2/3 cup sugar and cornstarch (mixed in water) and 4 cups peach slices. Cook and stir until bubbly. For topping, mix flour, sugar, baking powder, cinnamon and nutmeg all together. Cut in butter (with fork or pastry blender) until mixture resembles coarse crumbs. Mix together egg and milk, then add them to four mixture. Stir just to moisten.
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Spray 8x8x2-inch baking dish with non-stick cooking spray. Put hot peach filling in the pan first, then drop flour mixture in mounds on top of the hot filling (approximately 6 mounds). Cook for 20 minutes (or until toothpick, inserted into topping, comes out clean).