I made this recipe with the peaches I had bought at the Amish market on Monday as they were starting to get really soft and we would not finish them in time. I had to tweak it a little and added a few things – I used limejuice (I was out of lemon) so I used just a splash. Then I added about a 1-½ tsp of cinnamon to the peach mixture. Lastly, after I put the dough mixture on I used brown sugar on top instead of the white and sprinkled just a little more cinnamon on top. The house sure did smell good while it was baking! And it tasted yummy! The only thing I would change is doubling the dough so it had more to go around :)
Fresh Peach Cobbler (from cooks.com)3 lbs fresh peaches
1 T lemon juice
¼ c light brown sugar, packed
1 ½ T cornstarch
½ c water
½ c granulated sugar
½ c un-sifted all-purpose flour
½ t baking powder
¼ t salt
2 T butter
1 lg egg
Preheat over to 400 degrees. Lightly grease a 2 quart casserole. Peel and slice fresh peaches. Place in greased casserole. Stir in lemon juice. In a 1 quart saucepan stir together brown sugar and cornstarch. Gradually add water, stirring until cornstarch is dissolved.
Cook over medium heat, stirring constantly, until thickens, 5 minutes. Pour sauce over peaches in casserole.
To prepare topping, in medium size bowl, stir together sugar (minus 1 tsp), flour, baking powder and salt. With a wooden spoon, stir in butter and egg until a soft dough forms. Drop spoonfuls onto peach mixture (topping will spread as it bakes). Sprinkle with reserve teaspoon of sugar.
Bake cobbler 40-45 mins or until topping is golden brown and filling bubbles. Cool slightly on wire rack. Sprinkle with additional sugar if desired. Serve peach cobbler warm at room temperature.
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