If anyone is interested, here's a good recipe for peach cobbler....
Peach Cobbler - recipe originally from Taste of Home
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
4 cups sliced peeled fresh peaches
Topping:
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup cold butter
1 egg, beaten
Ice cream, optional
In a large bowl, combine sugar, flour and nutmeg. Add peaches; stir to coat. Pour into a greased 11-in. x 7-in. baking pan.
For topping, in a small bowl, combine sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs. Stir in egg. Spoon over peaches.
Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired. Yield: 8-10 servings.
Note: You can cut back on the sugar, if you'd like. It's still good. I've used 1/2 to 3/4 cup of sugar, depending on how sweet the peaches are. And for the topping, feel free to cut back to about 2/3 to 3/4 cup of sugar.
Peach Cobbler - recipe originally from Taste of Home
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
4 cups sliced peeled fresh peaches
Topping:
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup cold butter
1 egg, beaten
Ice cream, optional
In a large bowl, combine sugar, flour and nutmeg. Add peaches; stir to coat. Pour into a greased 11-in. x 7-in. baking pan.
For topping, in a small bowl, combine sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs. Stir in egg. Spoon over peaches.
Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired. Yield: 8-10 servings.
Note: You can cut back on the sugar, if you'd like. It's still good. I've used 1/2 to 3/4 cup of sugar, depending on how sweet the peaches are. And for the topping, feel free to cut back to about 2/3 to 3/4 cup of sugar.
