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Peach Cobbler

Source of Recipe


Sunset, July 2004






List of Ingredients



• 4 lbs. ripe peaches, peeled, pitted and sliced into 1/2-inch-thick wedges
  
• About 1 cup sugar
  
• 1/4 cup quick-cooking tapioca
  
• 1-1/2 tsp grated lemon peel
  
• 1-1/2 Tbsp lemon juice
  
• 1-1/2 tsp vanilla
  
• 2 cups all-purpose flour
  
• 1-1/4 tsp baking powder
  
• 1/2 tsp ground nutmeg
  
• 2/3 cup butter, cut into 1/2-inch chunks
  
• 2/3 cup whipping cream
  






Instructions



1. In a large bowl, mix peaches, 2/3 cup sugar, and the tapioca, lemon peel, lemon juice, and vanilla. Let stand at least 15 minutes, or up to 30 minutes to soften tapioca, stirring several times.
   
   
2. In another bowl, combine flour with remaining 1/3 cup sugar, the baking powder, and nutmeg. With a pastry blender or your fingers, incorporate butter into flour mixture until mixture resembles coarse crumbs. Add cream and stir just until dough holds together.
   
   
3. In a buttered shallow 2-1/2- to 3-quart baking dish, spread fruit level. Using your hands, crumble dough evenly over fruit. Bake in a 350° F oven until fruit mixture bubbles in center and topping is golden brown, 50 to 60 minutes. Serve with vanilla ice cream.
   
   Makes 10 to 12 servings.