Our tradition is to buy Pennsylvania Peaches from Rouster’s Apple Farm every summer and can them. I always freeze some to make desserts. When the days are gloomy, (quite often, here in the Nati) we bring out the peaches. They are so pretty and a reminder of warmer weather and sunshine. Last week we partook of this divine dessert.
Bailey's Shiny Topped Cobbler
2 teaspoons Baking powder
5 cups Peaches or Blueberries or Blackberries or Sour Cherries or cut Rhubarb
1/3 cup Butter or Margerine (softened and cut in small pieces)
2 tablespoons Corn starch
2 cups Flour
1 1/2 tablespoon Lemon juice
1 cup Milk
1 teaspoon Salt (devided)
1 - 2 cups Sugar (depends on desired sweetness)
1 1/2 cup Water (boiling)
Set the oven to 350°F and pre-heat.
Spread the fruit in a well-greased 2 1/2 quart shallow baking dish. I use a 9x13 pan.
Sprinkle with lemon juice. Set aside.
In a medium bowl, stir flour, 1 cup of sugar, the milk, butter, baking powder and 1/2 teaspoon of salt, until well-blended. The batter will be thick. Spoon over the fruit. Set aside.
In a small bowl, mix well the remaining sugar, the corn starch and the remaining 1/2 teaspoon of salt.
Sprinkle this mixture over the batter.
Pour boiling water over all.
Bake at 350°F for 1 hour or until golden brown and glazed.
Serve warm or cold with whipped cream, sour cream or ice cream.
Voila! Just add ice cream!