Wednesday, August 27, 2008

On-the-Road Peach Cobbler

2 quarts peach slices (frozen or fresh )
3/4 cup Sugar
1/4 cup Water
3 teaspoons Cornstarch

TOPPING:
2 cups Flour
3 tablespoons Sugar
4 teaspoons Baking powder
6 tablespoons butter
3/4 cup Canned milk cut half - strength with water (just enough to moisten dough)

FILLING:
Dissolve cornstarch in water; add mixture to peaches and juice in a large, warm Dutch oven; stir well; sprinkle sugar on top; cover and allow to simmer lightly while topping is prepared.

TOPPING:
On a floured board, turn out a soft dough; pat down to 1/2" thick; cut into strips 1/2" wide and place criss-cross atop peach mixture; cover and cook approximately 20 minutes until golden brown. Serves approximately 18.

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