| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 3/4 |
c |
Sugar |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Margarine |
| 1/4 |
c |
Low-fat milk |
| 1 |
|
Egg |
| 4 |
ts |
Cornstarch |
| 1/4 |
ts |
Cinnamon |
| 2 1/2 |
lb |
Fresh peaches; pitted, sliced |
INSTRUCTIONS
Combine flour, 2 tablespoons sugar, baking powder and salt. Cut in
margarine with pastry blender until mixture is in coarse crumbs. Add milk
and egg, stirring just to moisten. Set aside. For filling, combine
remaining sugar and remaining ingredients in saucepan. Cook over medium
heat, stirring constantly, until peaches are tender and syrup thickens,
about 5 to 7 minutes. Pour into 9 inch square pan. Drop cobbler dough by
spoonfuls onto hot fruit filling. Bake in 400 degree for 20 minutes or
until golden. Serve warm.
NOTES : A lower fat version of a traditional cobbler.
Recipe by: Faye Berger
Posted to MC-Recipe Digest by Faye119 <Faye119@aol.com> on Mar 19, 1998
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