Peach Cobbler - 5

Recipe Ingredients

1/2 cup	99g / 3.5oz	Sugar
1 cup	62g / 2.2oz	Flour
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Sugar
1/4 teaspoon	1.3ml	Cinnamon
1 1/2 teaspoons	7.5ml	Baking powder
6 teaspoons	30ml	Sliced peaches (medium)
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Lemon juice
1/2 cup	118ml	Milk
3 tablespoons	45ml	Shortening

Recipe Instructions

Heat oven to 400F. Mix 1/2 cup sugar, the cornstarch and cinnamon in a 2-quart saucepan. Stir in the peaches and lemon juice.

Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for one minute. Pour into an ungreased 2-quart casserole; keep hot in the oven. Cut shortening into flour, 1 tbs sugar, the baking powder and salt until mixture resembles fine crumbs.

Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture. Bake until topping is golden brown - about 25-30 minutes.

Serve warm with cinnamon whipped cream.

For Blueberry - Omit cinnamon. Substitute 4 cups blueberries for peaches.

For Cherry - Substitute 4 cups pitted red tart cherries for peaches and increase sugar in cherry mixture to 1 1/4 cups, cornstarch to 3 tbs and substitute 1/4 tsp almond extract for lemon juice.

For Plum - Substitute 4 cups sliced plums (about 14 lg.) for the peaches. Increase sugar in plum mixture to 3/4 cup cornstarch to 3 tbs and cinnamon to 1/2 tsp.

Cinnamon Whipped Cream: Beat 1 cup chilled whipping cream, 3 tbs sugar and 1/2 tsp. ground cinnamon in a chilled bowl until stiff.

Source:
Cotton Country Cookbook

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