Traditional Peach Cobbler

By Addie

“Whenever I enjoy a delicious piece of cobbler, my thoughts drift back to the simpler times at Grandma’s house. ”

Ingredients

• 3 (16-ounce) cans peach slices in juice
• 1 tablespoon cornstarch
• 2 teaspoons cinnamon
• 1 cup all-purpose flour
• 1/4 cup firmly packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 1/3 tablespoons butter
• 1 egg white
• 1/4 cup milk

Preparation

Step 1

Preheat oven to 400°F. Drain peaches, reserving 3/4 cup juice. In large bowl, combine cornstarch and cinnamon; mix well.


Whisk in reserved juice, mixing until smooth. Add peaches to bowl; toss well.


Transfer peach mixture to a shallow 1 1/2-quart casserole dish or an 11 x 7-inch baking dish.


In medium bowl, combine flour, brown sugar, baking powder and salt. Cut in butter until size of small peas. Beat together egg white and milk in small bowl; add to flour mixture and mix until dry ingredients are just moistened.


Drop batter by tablespoonfuls over the peaches in dish. Bake cobbler until topping is golden and filling is bubbly, about 28 to 30 minutes. Let cobbler stand at least 15 minutes before serving. Serve the cobbler warm or at room temperature.
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Grandma's Secret Trick

Grandma was always careful to use the size dish called for in the recipe to allow room for the filling to bubble during baking. She knew fruit cobblers tasted best when served warm with ice cream or sweetened whipped cream as wonderful topping additions.