 | | Directions |
- Preheat the oven to 400°F. Remove the skins and pit from the peaches and cut into slices.
- In a saucepan large enough to hold all the peaches, combine the 3/4 c. of sugar, cornstarch, and cinnamon. Add the peaches and lemon juice and then stir the entire mixture until the peaches are evenly coated.
- Cook the peaches over medium heat, stirring continually. Cook until the mixture boils and then continue to boil for 1 minute.
- Pour the peaches into a 9" square or 8" x 10" rectangle baking dish. Keep the peaches hot by placing in the oven until the topping is ready.
- Mix the topping by combining the flour, 1 1/2 tbsp. sugar, baking powder, and salt in a bowl and stir thoroughly with a fork. Cut the shortening until the mixture is in fine crumbs.
- Pour in the milk and stir until all the ingredients are evenly mixed.
- Add the topping to the hot peaches by dropping spoonfuls evenly over them. There should be enough topping for 8 to 10 large spoonfuls.
- Place the cobbler back in the oven and bake for 25 to 30 minutes or until the topping is golden brown.
- When the cobbler is done, serve it warm. It can be eaten on its own or served with ice cream.
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Prep Time: 1 hour
Cook Time: 30 minutes
Container: 9" square or 8" x 10" baking dish
Servings: 10
|  | | Ingredients | | - | | PEACH FILLING: |
| - | | 6 cups fresh sliced peaches |
| - | | 3/4 cup sugar |
| - | | 1 1/2 tablespoons cornstarch |
| - | | 1/2 teaspoon cinnamon |
| - | | 1 1/4 teaspoons lemon juice |
| - | | TOPPING: |
| - | | 1 1/3 cups flour |
| - | | 1 1/2 tablespoons sugar |
| - | | 2 teaspoons baking powder |
| - | | 1/2 teaspoon salt |
| - | | 1/4 cup shortening |
| - | | 2/3 cup milk |
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