Serve warm with whipped cream whipped topping or vanilla ice cream
Prep Time
55 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Preheat oven to 400 degrees F (200 degrees C).
Combine 1/2 cup sugar
cornstarch
and cinnamon in a saucepan and whisk to mix. Stir in sliced peaches (see Editor's Note) and lemon juice
tossing until peaches are evenly coated.
Cook filling over medium heat
stirring constantly
until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2-quart casserole dish. Keep mixture hot in oven while you make the topping.
In a medium bowl combine flour
1 tablespoon sugar
baking powder
and salt. Mix thoroughly
then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.
Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.
Return cobbler to oven and bake until topping is golden brown
25 to 30 minutes.
Editor's Note:
To peel peaches
fill a large saucepan with water and bring to a boil. Turn off the heat and add the peaches. Let the fruit sit in the hot water for one minute to loosen the skins. Remove peaches with a slotted spoon and transfer to a bowl of ice water. When peaches are cool enough to handle
