Kelly's Landing Peach Cobbler

By Joelene

You may want to serve this with frozen vanilla yogurt, vanilla ice cream or
whipped cream.

Ingredients

• Peach Filling:
• 8 cups sliced fresh or frozen
• peaches
• 2 tablespoons fresh lemon
• juice
• 1 cup sugar
• 1/3 cup cornstarch
• Cobbler Batter:
• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chilled butter, cut into
• tablespoon-sized pieces
• 1 1/2 cups buttermilk
• 2 large eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• Crumbly Topping:
• 1/4 cup butter, melted
• 3/4 cup all-purpose flour
• 3/4 cup sugar

Preparation

Step 1

To make filling: In a nonreactive large,saucepan, combine
peaches and lemon juice. Bring to a boil over medium heat. Cover
and cookS minutes, stirring once. Meanwhile, combine sugar and
cornstarch and gradually stir into cooked peach mixture. Bring
mixture to a boil, stirring constantly, and boil 1 minute. Remove from
heat and set aside to cool.
To make batter: Preheat oven to 3S0 degrees. Grease a
~ 13-by-9-by-2-inch baking pan. In a nonreactive large mixing bowl,
combine flour, sugar, baking powder, baking soda and salt. Cut in
butter with a pastry blender until mixture is crumbly. Add buttermilk,
eggs and vanilla and stir with a fork until dry ingredients are just
moistened. Spread half the batter evenly in prepared pan. Spoon
peach mixture evenly over batter and drop remaining batter by the
tablespoonful over filling. .
To make topping: In a mixing bowl, combine melted butter, flour
and suqar until crumbly. Sprinkle mixture over batter. Bake cobbler in
center of oven 40 to 4S minutes, or until nicely browned and firm to
touch. Coolon a wire rack. Serve slightly warm or at room
temperature. Makes 12 servings.