Filling:
1 can (1 lb. 13 oz.) peaches with syrup
1/2 tsp. cinnamon
3 tbsp. cornstarch
In medium saucepan, combine all ingredients and bring to a boil. Cook and stir 1 minute or until mixture thickens. Pour into 1 1/2 quart casserole dish. Set aside.
Topping:
1 cup flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup milk
1 egg, beaten
Sift together the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine milk and beaten egg. Add to dry mixture and stir until just moistened. Drop by tablespoons on filling. Bake at 400 degrees for 20-25 minutes.
I serve this while it's still warm with vanilla ice cream.
I wish I had the patience to make more than a bean wrap. Maybe when my kitchen isn't so runneth overith with kids 24-7.
ReplyDeleteThis looks divine. I have had the hankering for peach cake which my grandmother makes!!
I love cobbler and may try this with some fresh farmer's market peaches this weekend! YUM!
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