September best month of the year, best month to ride horses, best month to eat, all the fresh fruits and vegetables from the gardens and orchards. Best harvest full moon on the 15th. Being from Utah you have to love those Santaquin peaches and those Greenriver melons, yum yum, here is a recipe from website cook.com. Delicious fresh peach cobbler.
Enjoy,
Danna
FRESH PEACH COBBLER
3 lbs. ripe fresh peaches or 6 c. drained, thawed, frozen peach slices
1 tbsp. lemon juice
1/4 c. firmly packed light brown sugar
1 1/2 tbsp. cornstarch
1/2 c. water
1/2 c. granulated sugar
1/2 c. unsifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter, softened
1 lg. egg
Heat oven to 400 degrees. Lightly grease a 2-quart casserole. Peel and slice fresh peaches. Place in greased casserole. Stir in lemon juice. In 1-quart saucepan stir together brown sugar and cornstarch. Gradually add water, stirring until cornstarch is dissolved.
Cook over medium heat, stirring constantly, until sauce thickens, 5 minutes. Pour sauce over peaches in casserole. Set aside 1 teaspoon sugar.
To prepare topping, in medium size bowl, stir together remaining sugar, flour, baking powder and salt. With wooden spoon, stir in butter and egg until a soft dough forms. Drop spoonfuls onto peach mixture (topping will spread as it bakes). Sprinkle with reserved 1 teaspoon sugar.
Bake cobbler 40-45 minutes or until topping is golden brown and filling bubbles. Cool slightly on wire rack. Sprinkle with additional sugar if desired. Serve peach cobbler warm or at room temperature.
No comments:
Post a Comment