Fresh Peach Cobbler
It all begins with an idea.
What makes this peach cobbler so special is that the crust is more of a biscuit top. The fresh juicy peaches and sugar cook into a beautiful syrup that gets sticky and caramelized. Top with a little vanilla ice cream, and you have a perfect summer dessert!
Fresh peaches really do make the recipe, although they could be substituted with good drained canned peaches.
I would definitely consider doubling the peaches in this recipe. I think it would make the peach to biscuit ratio more balanced, but its totally delicious as is.
Ingredients:
1/2 C Sugar
1 T Cornstarch
1/4 t Cinnamon
1 C Peaches (peeled and sliced)
1 t Lemon Juice
Biscuit Topping:
1 C Flour
1 T Sugar
1 1/2 t Baking Powder
1/2 t Salt
3 T Shortening (I substituted butter)
1/2 C Milk
Heat oven to 400.
Blend 1/2 C sugar, cornstarch and cinnamon in med saucepan. Stir in peaches and lemon juice. Cook-stirring constantly until it boils and thickens. (approx. 1 min) Pour into a 2qt (my dish was 8x8x2) casserole. Keep fruit mixture hot in oven until biscuit topping is prepared.
Measure flour, 1 T sugar, baking powder and salt into a bowl. Add shortening (I used butter) and milk. Cut the shortening mix with a pastry cutter or two butter knives until the dough forms a ball.
Remove the dish from the oven, and drop 6 spoon fulls on the hot fruit. Bake 30 minutes.
This whole recipe takes about 45 to 50 minutes from start to finish.