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Milton Berle's Peach Cobbler




Source of Recipe


the web


List of Ingredients




2 tablespoons unsalted butter, plus butter for the baking dish
2 (15-ounce) cans peaches, canned in juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 (8-ounce) box corn muffin mix
2 tablespoons sugar
2 tablespoons butter
6 tablespoons water
SAUCE:
1 cup of juice reserved from canned peaches
1 tablespoon cornstarch
1 teaspoon unsalted butter
FOR SERVING:
Ice cream or whipped cream
Preheat oven to 350 degrees. Butter 8-inch square baking dish.



Recipe



Drain peaches, reserving the juice. Mix the peaches with the cinnamon and nutmeg and place in the baking dish.

Combine the muffin mix with the sugar; cut in the 2 tablespoons butter, using two knives, a pastry blender or a food processor. Add the water and stir. The batter will be very thick.

Spoon the batter over the peaches, spreading it as evenly as possible — it doesn't have to reach the sides. Bake for 20 minutes or until the top is well browned. Serve warm with Sauce.

For Sauce: Mix 1 tablespoon of the reserved peach juice with the cornstarch to form a smooth paste. Heat the remaining juice in a saucepan over medium heat, and when it's hot, gradually whisk in the cornstarch mixture. Stir until the sauce thickens. Remove from the heat and stir in the butter.

For Serving: Serve Sauce hot with the warm cobbler. If you want to add a dollop of whipped cream or a scoop of vanilla ice cream, who would stop you?

Makes 6 servings.