Peach Cobbler

Lately I've really been wanting to make peach cobbler. My mom used to make it when my siblings and I were younger but I haven't had homemade peach cobbler in a while. I asked her what recipe she used to make, and she found one in an old Betty Crocker Cookbook. I tried it out today and was very pleased with the results!

*I made a double recipe and put it in a 4-quart casserole dish. The recipe is for a 2-quart casserole.

Peach Cobbler    

Recipe courtesy Betty Crocker’s Cookbook

½ cup sugar
1 Tablespoon cornstarch
¼ teaspoon ground cinnamon
4 cups sliced peaches (about 6 medium peaches)
1 teaspoon lemon juice
3 Tablespoons shortening
1 cup all-purpose flour*
1 Tablespoon sugar
1½ teaspoons baking powder
½ teaspoon salt
½ cup milk

Boil peaches in water for 1 minute then put peaches in ice water. The skin should peel right off. Slice peaches.

Peeled peaches

Sliced peaches with lemon juice

Preheat oven to 400°. Mix ½ cup sugar, cornstarch and cinnamon in 2-quart saucepan. Stir in sliced peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.

Peach mixture in casserole dish (double recipe)

Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.

Dough

Peach mixture with dough (double recipe)

Bake until topping is golden brown, 25 to 30 minutes. Serve warm and, if desired, with Cinnamon Whipped Cream or ice cream.

Finished peach cobbler!

Photos by JoJo

Serves 6.

NOTE: *If using self-rising flour, omit baking powder and salt.

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