Monday, November 3, 2008

Peach Cobbler

I've been on a bit of a hiatus, but I'm back. And I've still been baking away, just haven't been posting.

My favorite time of year has to be the fall - I love the crisp fall air, the beautiful red, orange, and yellow leaves, and most of all I LOVE PEACHES! So here's a peach cobbler I made a while back. It's called Brigham City Peach Cobbler, and it's oh so good! I like to make the cobber in ramekins so that everyone gets their own individual serving. Here's the recipe!

Brigham City Peach Cobbler

3/4 cup packed brown sugar
1 1/2 tbsp cornstarch
1/2 cup water
1 tsp almond extract
4 cups peeled and sliced fresh peaches
1 tbsp lemon juice
1 tbsp butter
1 cup flour
2 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter
1 egg, slightly beaten
1/4 cup milk
Ice cream or whipped topping (optional)

For filling, in a large saucepan combine brown sugar and cornstarch. Stir in water. Cook and stir until thickened and bubbly. Add almond extract. Stir in peaches, lemon juice, and the 1 tbsp butter; heat through and keep warm while preparing topping.

For topping, stir together flour, sugar, baking powder, and salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs. In a separate bowl combine egg and milk; add all at once to flour mixture, stirring just to moisten. Turn hot filling into a greased 1 1/2 or 2 quart casserole dish, or 6 ramekins. Bake at 400 degrees F for approximately 20 minutes. Makes 6 servings. This recipe also works well with 4 cups fresh raspberries or blackberries, or a combination of raspberries and peaches.

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