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Sabroso - Winter2008
TRADITIONS
By Felipa Solis
Photo by Marty Snortum Studio
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Grandma's Peach Cobbler
By Charlotte Tallman
I'm not a fan of cobbler, but the one my grandma made while she was alive and my mom now makes is excellent, and it's always made with peaches just picked off the tree in the backyard. My grandma would have us grandkids churn ice cream to put over it, too - which immediately melted on the just-out-of-the-oven cobbler.
Cobbler crust
Sift together 1 cup sifted all-purpose flour, 2 tablespoons sugar, 11⁄2 teaspoon baking powder, and 1⁄4 teaspoon salt. Cut in 1⁄4 cup butter untill mixture resembles coarse crumbs. Combine 1⁄4 to 2⁄4 cup milk and 1 beaten egg. Add to dry mixture, until moistened.
Combine 11⁄2 tablespoons cornstarch, 1⁄4 ground mace, 1⁄2 cup brown sugar, 1⁄2 cup water in saucepan. Cook and stir until thickened. Add 4 cups sliced peaches, 1 tablespoon lemon juice and 2 tablespoons butter plus a dash of love. Cook until peaches are hot, about 5 to 8 minutes.
Pour filling into a 12-inch by 6-inch baking dish, or around that size. Spoon topping on top.
Bake at 400 degrees for 25 to 30 minutes.
Great with ice cream on top.
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