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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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this recipe is from Ed Debevic's restaurant in Chicago...the topping is almost like little sugar cookies on top of cobbler Ingredients:
3 cups fresh sliced peaches |
1/2 cup sugar |
1 tablespoon cornstarch |
1/4 cup brown sugar, packed |
1/2 cup cold water |
1 tablespoon butter, melted |
1 tablespoon fresh lemon juice |
1 cup flour |
1/2 cup sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup milk |
1/4 cup margarine, softened |
1/4 teaspoon grated nutmeg |
2 tablespoons sugar |
Directions:
1. combine the peaches and granulated sugar in a medium bowl and mix gently.
2. transfer to a saucepan with the cornstarch, brown sugar, and water.
3. cook and stir over medium heat until thick.
4. add butter and lemon juice.
5. pour into an oiled 12x7' baking dish.
6. set aside while you prepare the crust.
7. Preheat the oven to 350* - sift the dry ingredients into large mixer bowl - add the milk and margarine all at once and beat just until smooth.
8. drop the batter by heaping tablespoonsful over the peaches.
9. combine the nutmeg and sugar in a small bowl and sprinkle over the batter.
10. bake for 30 minutes.
11. serve with milk.
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