Western Slope Peach Cobbler |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 10 |
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In 'Don't Panic-Dinner's In the Freezer' Ingredients:
1 1/2 cups sugar (adjust this amount to the tartness of the fruit) |
1/3 cup cornstarch |
1/2 teaspoon cinnamon |
1/4 teaspoon almond extract |
6 -8 fresh peaches, peeled and sliced (enough to fill a 9 x 13 inch baking dish) |
1 cup sugar |
1 cup flour |
1 teaspoon baking powder |
1 large egg |
8 tablespoons margarine (1 stick) |
Directions:
1. Cooking day: mix 1 1/2 cup sugar, cornstarch, cinnamon, and almond extract together; add fresh fruit to mixture.
2. Place in freezer bag; remove as much air as possible, and seal; take a cake pan, or a pan that has sides, and lay the bag flat in it; place the pan in the freezer and flash freeze ; once it is frozen, remove from pan and stack inside your freezer.
3. Serving day: thaw fruit (make sure to place in refrigerator in a pan or on a plate).
4. Pour thawed mixture into a greased 9 x 13 inch baking dish.
5. Make the topping-mix sugar, flour, and baking powder together.
6. Beat the egg and mix with flour/sugar mixture until crumbly; sprinkle over fruit.
7. Melt margarine and drizzle over the top; bake at 350° for 45-60 minutes, until light brown.
8. Serve warm with ice cream.
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