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Fresh Peach Cobbler


1/2 c sugar
1 tablespoon cornstarch
1/4 teaspoon nutmeg; ground
1 peaches; peeled fresh or canned
1 teaspoon lemon juice
1 c flour
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoon shortening
1/2 c milk

Yield: 6 servings

Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and nutmeg in a 2 qt. 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 6-8 teaspoonsful onto hot fruit.

Bake for 25-30 minutes, or until topping is golden brown. Serve with whipped cream or vanilla ice cream.

NOTE:
You may substitute any fruit for the peaches, just being careful that the amounts are approximately the same.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.