"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peach Cobbler Recipe

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This recipe for Peach Cobbler, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Hyland
Added: Sunday, March 1, 2009


Fruit Filling
5-6 c peeled, sliced ripe peaches
1/2 c sugar
1 Tbsp lemon juice
1 Tbsp flour
Cobbler Topping
1 1/3 c flour
1/4 c + 1 Tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
4 Tbsp cold butter cut into 1/4 inch pieces
1/3 c cold milk
1/3 c sour cream
1 large egg
1/2 tsp vanilla extract
1/4 tsp cinnamon

Fruit Filling: Heat oven to 400. Coat a 2 1/2 quart casserole with cooking spray. Set aside. In a large mixing bowl, combine peaches, 1/2 c sugar, lemon juice, and flour. Toss well. Transfer to prepared baking dish. Bake for 20 minutes.

Cobbler Topping: Combine flour, 1/4 c sugar, baking powder, and salt. Add butter and cut/rub into dry ingredients with pastry blender until broken into small bits.

In a separate bowl, whisk together milk, sour cream, egg, and vanilla until blended. Make a well in dry ingredients and pour in the liquid, stirring until moistened. When filling is done, remove from oven. Use a tablespoon to spoon topping over fruit so it looks like cobblestone when baked.

Mix remaining 1 Tbsp sugar with cinnamon. Sprinkle evenly over topping. Bake cobbler for 20 minutes or until golden brown. Cool for 10-15 minutes. Serve with vanilla ice cream!




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