| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Dessert, Fruit |
6 |
Servings |
INGREDIENTS
|
|
—Topping— |
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
White sugar |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Butter, softened -Filling— |
| 1/4 |
c |
Firmly packed brown sugar |
| 1 |
tb |
Cornstarch |
| 1/2 |
c |
Cold water |
| 3 |
c |
Fresh peaches, peeled,, sliced in quarters |
| 1 |
c |
Fresh blueberries |
| 1 |
tb |
Butter |
| 1 |
tb |
Freshly squeezed lemon juice |
| 2 |
tb |
White sugar |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground cinnamon |
|
|
Lots of vanilla ice cream |
INSTRUCTIONS
Make topping first: Mix flour, 1/2 cup white sugar and baking powder. Add
milk and 1/4 cup butter. Stir until all lumps are gone. Set aside.
Next, in a medium saucepan, stir together brown sugar and cornstarch; add
water. Add peaches and blueberries. Cook and stir gently over medium heat
until bubbly. Add lemon juice and 1 tablespoon butter and stir until butter
melts. Pour in an ungreased baking dish and spoon mounds of topping over
the hot filling. Sprinkle with mixture of remaining white sugar, nutmeg and
cinnamon. To avoid spillover in the oven, place baking dish on top of a
cookie sheet. Bake cobbler in a 350°F oven for 35 minutes or until a
toothpick inserted in the crust comes out clean. Serve warm with ice cream,
or if you are feeling frisky, whipped cream. If blueberries are not
available, you can add one additional cup of peaches to the recipe.
NOTES : According to the author, Marilyn Schiveley, of Folsom, it's a
"killer" because it's so good. "It's to die for," she said. "My aunt and
uncle had a peach ranch in Colorado back in the 1950's, and this is a tried
and true, never-fail recipe that gets rave reviews every time."
Recipe by: Reader Contest Winner, Sacramento Bee 7/9/97 Posted to MC-Recipe
Digest V1 #662 by Crane Walden <cranew@foothill.net> on Jul 9, 1997
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