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PEACH COBBLER 2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 c Sugar
1 c Flour
1 tb Cornstarch
1 tb Sugar
1/4 ts Cinnamon
1 1/2 ts Baking powder
6 md Sliced peaches
1/2 ts Salt
1 t Lemon juice
1/2 c Milk
3 tb Shortening
Heat oven to 400. 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 Tbl. 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. Substitue 4 cups blueberries for
peaches. For Cherry - Substitue 4 cups pitted red tart cherries for
peaches and increase sugar in cherry mixture to 1 1/4 cups, cornstarch to 3
Tbl. 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 Tbl. and cinnamon to 1/2
tsp.
Cinnamon Whipped Cream Beat 1 cup chilled whipping cream, 3 Tbl.
sugar and 1/2 tsp. ground cinnamon in a chilled bowl until stiff.
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