Grandma’s Peach Cobbler

Leader food columnist Kathleen Brotherton says this peach cobbler recipe brings back memories of summer mornings at her grandma's house.

It’s time for fresh peaches again! For me, summer and fresh peaches bring back memories of the times I spent at my grandma’s house during vacation from school.

That was before air conditioning became a regular household item, so any baking done in that generation was early in the morning before the temperature began to rise. And, I remember well waking at my grandma’s house to the aroma of her delicious peach pies or cobblers – a fragrance I’ll never forget!

Today’s grandmas have air conditioning and can bake any time of the day, so it’s easier to create yummy desserts for their grandchildren. If you make this peach cobbler for your youngsters, it’s sure to leave them with lasting memories of their own.

GRANDMA’S PEACH COBBLER

FILLING:

6 cups sliced ripe peaches (about 6 medium-sized peaches)

1 tablespoon fresh lemon or orange juice

1 teaspoon vanilla

1 tablespoon all-purpose flour

2 tablespoons sugar

1 teaspoon ground cinnamon

TOPPING:

1 1/2 cups all-purpose flour

1/4 cup plus 2 teaspoons sugar, divided

1 1/2 teaspoons baking powder

1/2 cup milk

1 teaspoon vanilla

1 egg

2 tablespoons margarine or butter, melted

1/2 teaspoon ground cinnamon

Vanilla ice cream or whipped topping

Preheat oven to 350 degrees. Coat a large baking dish or 9-inch pie pan with nonstick cooking spray; set aside.

For filling, combine peaches, lemon or orange juice and vanilla in a medium bowl.

In a small bowl, combine 1 tablespoon flour, 2 tablespoons sugar and 1 teaspoon cinnamon. Add dry mixture to peach mixture; spread entire mixture into prepared pan or dish.

For topping, combine 1 1/2 cups flour, 1/4 cup sugar and baking powder in medium bowl.

In a small bowl, combine milk, egg, margarine and vanilla. Add the milk/egg mixture to flour mixture; stir just until flour is blended. Drop batter by tablespoons on top of peach filling.

Combine 2 teaspoons sugar and 1/2 teaspoon cinnamon in small bowl. Sprinkle on top.

Bake 35-40 minutes or until a toothpick inserted in center of cobbler comes out clean. Serve warm with a scoop of ice cream or dollop of whipped topping. Makes 9 servings.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.

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