Peach Cobbler (Snickerdoodle version)
Kathy W.
Yield: 9x13
Fruit:
Put as much fruit as you want in the pan (about 10 peaches,
sliced, for a 9x13).
¼ c. sugar
2-3 TB flour
¼-1/3 c. brown sugar (enough to cover fruit lightly)
3 TB butter
2 TB lemon
¼ tsp. nutmeg
With fruit in baking dish, sprinkle with sugar and flour and
stir. Cover lightly with brown sugar and dot with butter. Add lemon juice and
nutmeg.
Cobbler crust topping:
2 c. flour
1 c. sugar
3 tsp. baking powder
1 tsp. salt
Sift together and add (both at once):
1 c milk
½ c. butter
Beat smooth and pour over fruit mixture. Mix 3 TB sugar and some
nutmeg and sprinkle over batter.
Bake at 350 for 30-32 minutes or until knife inserted in
crust comes out clean. Serve warm with vanilla bean ice cream.
