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McCalls recipe peach cobbler

Fresh Peach Cobbler

SERVES 6 (change servings and units)

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Ingredients
3 lbs ripe peaches
water
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter, cut into pieces
TOPPING
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons butter, softened
2 eggs, slightly beaten
vanilla ice cream or light cream or half-and-half
Directions
1Prepare filling: Bring 2 quarts of water to a boil in a 3-qt saucepan. Gently add peaches; blanch for 15-20 seconds. With slotted utensil, remove from water; cool and peel. Cut peaches in half; discard pits. Cut peaches into thick slices (5 cups).
2Put peaches, 1/2 cup sugar, 2 tbs. flour, lemon juice, vanilla and almond extracts, cinnamon and 1/4 teaspoons salt in a large bowl.
3Add 1/4 cup water. Mix peach mixture gently with a wooden spoon and transfer to an 8x8x2" baking dish. Dot with 2 tbs. butter. Preheat oven to 375degreesF.
4Prepare Topping: Put 1 cup flour, 1 cup sugar, 1 teaspoons baking powder, 1/4 teaspoons salt, 4 tbs. softened butter and eggs in a small bowl. Beat with a wooden spoon until topping is smooth. Spread topping, with back of wooden spoon, over Peach Filling, trying to space topping evenly.
5Place Peach Cobbler on center rack in preheated oven and bake for 50 minutes or until peaches are tender and the crust is a light golden brown. Remove from oven to wire rack and let stand for about 30 minutes to cool slightly.
6To serve: Using a large spoon, gently scoop the Peach Filling along with some of the cake topping into individual serving dishes. Top with a scoop of ice cream or pass pitcher oflight cream or half and half to pour over cobbler. Serve immediately. Maks 6 servings.

McCalls Great American Recipe Card / New England ( 21 g)

McCalls Great American Recipe Card Peach Cobbler

Peach Cobbler

New England (21 g)

Filling:

5 cups sliced peaches (3 lbs) or ( 2 cans(1lb, 14 oz sz)
drained and save 1/4 cup syrup to use instead of water in step 1.

1/2 cup sugar

2 tablespoons flour

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

1/4 teaspoonalmond extract

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 tablespoon butter or margarine

Batter:

1/4 cups unsifted all-purpose flour

1/2 cup sugar

1/2 teaspoon baking powders

1/4 teaspoon salt

2 tablespoons butter, softened, or margarine

1 egg, slightly beaten

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Light cream or vanilla ice cream

1. Make filling:

In medium bowl, combine peaches, 1/2 cup sugar, 2 tablespoons flour, lemon juice, vanilla, and almond extracts, cinnamon, 1/4 teaspoon salt
and 1/4 cup water or (peach syrup). Turn into 8 by 8 by 2 inch baking dish. Dot with 2 tablespoons butter.

2.Preheat oven to 375 F degrees.

2. Making batter:

In a medium bowl, combine all batter ingredients; beat with wooden spoon until smooth. Drop in 9 portions
over filling, spacing evenly. (Batter will spread during baking.)

4. Bake 35 to 40 minutes, or until peaches are tender and crust is golden. Serve warm, with ice cream or cream.

Makes 9 servings.