Peach Jam-- Yummy! |
Emily's Favorite Peach Cobbler
Filling:
1/2 C. brown sugar
1 Tbs. corn starch
20 oz. fresh or frozen peaches, thawed
1 Tbs. fresh lemon juice
Topping:
1 C. flour
1/2 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 C. butter
1/2 C. milk
1/4 tsp. nutmeg
Prepare filling in 1 quart saucepan: Combine brown sugar, cornstarch, and 1/2 C. water. Bring to boil over medium heat, stirring constantly. Remove from heat; stir in peaches and lemon juice. Spoon mixture into 1 1/2 quart round or square baking dish.
Heat oven 350 degrees.
Prepare topping in medium bowl: Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk until well blended. Spread dough over peach mixture, and sprinkle with nutmeg. Bake 30-35 minutes until golden brown.
Granny J.'s Peach Pie filling
1 1/4 C. sugar
1/3 C. flour
1/2 tsp. cinnamon
1 Tbs. lemon juice
4 C. fresh peaches
2 Tbs. butter
9-inch pie tin
Combine sugar and cinnamon in bowl. Stir in peaches and coat. Pour into pie tin and cover tightly with tin foil. Freeze if desired. When ready to make pie, thaw the filling in the fridge, then place a pie crust on top. Dot with butter and bake at 375 degrees for 40-50 minutes until crust is brown and filling is bubbly.
a little bag of heaven for my neighbors! |
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