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Pristina Peach Cobbler Recipe

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This recipe for Pristina Peach Cobbler, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Trish Johnson
Added: Friday, May 12, 2006


Preheat oven to 220 Celsius/ 425 Farenheit

6 - 8 large peaches, unpeeled, cut into thin slices (or add nectarines, plums, apricots or whatever other fruit you have)
1/4 c. sugar, or more if you like a sweeter taste
juice of 1 fresh lemon
dash of cinnamon, to taste
Cobbler Topping:
1-1/2 c. all-purpose flour
3/4 c. sugar
1-1/2 tsp. baking powder
dash of cinnamon
1/2 tsp salt
3/4 c. cold butter, cut into small pieces
1/2 c. boiling water

Toss all of the above in large pie dish or other shallow, non-metal baking tin.
You want enough fruit to fill your dish to about 1 inch. Bake in center of oven
for about 10 minutes or until bubbly.

While fruit bakes, make cobbler topping:

Stir together dry ingredients. Cut in butter until mixture resembles coarse meal. You may need a little more or less butter - just add it a bit at a time
until the mixture looks like small pebbles. Stir in water until mixture is moistened and blended. Again, you may need a little more or less water, so add it slowly. Mixture should be fairly wet, like a thick batter, but not runny.

Remove fruit from oven. Drop spoonfuls of the topping over the fruit. Do not worry about covering it completely as the topping will spread as it bakes. Bake in oven until topping is golden-brown and crispy, about 25 minutes.

Serve with vanilla ice cream or whipped cream.

Personal Notes:
Personal Notes:
Excellent re-heated too! This is a great way to use up fruit that is slightly past it's prime.




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