Cobbler:
1/3 cup packed light or dark brown sugar
1 tablespoon cornstarch
1/2 cup water
1 tablespoon butter
1 tablespoon lemon juice
4 cups sliced fresh peaches, about 6 medium to large
Topping:
1 1/4 cups flour
1/2 cup plus 1 tablespoon sugar, divided
1 3/4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold butter
1/2 cup milk
1 teaspoon cinnamon
Preheat oven to 350 degrees.
In a medium saucepan combine brown sugar and cornstarch. Stir in water. Cook, stirring continuously until thickened and bubbly. Add butter and lemon juice. Stir in peaches. Heat thoroughly; keep warm.
For topping, combine flour, 1/2 cup sugar, baking powder and salt. Using a pastry blender, cut in butter until dough turns a soft yellow. Add milk all at once. Stir just to moisten.
Pour fruit mixture into a greased 9-inch glass pie pan or square baking dish that is at least 1 1/2 to 2 inches deep. Spoon topping over fruit. Don't worry if it doesn't completely cover because the dough swells during baking.
Mix remaining 1 tablespoon of sugar and cinnamon and sprinkle over topping. Bake for 30 to 35 minutes. Serve warm with vanilla ice cream. Serves 8.
Adapted from "The Heart of Pittsburgh"
Thursday, July 27, 2000
