Ahhh, summertime sweets! You’re only here for short time, but we revel in making you into pies, breads, jams and cakes. As the last of the wintertime frosts melt, we’re met with a colorful bounty of fresh summer produce, family gatherings, vacations and memories. We yearn for sunlight, long days and summer food. We’re brought back to the nostalgia of a childhood summer through songs, smells and tastes. And there’s really nothing quite like a warm summer dessert with a scoop of frozen vanilla ice cream on top.
Pennsylvania Peach Cobbler
Prep time: 15-20 mins
Cook time: 25-30 mins
Oven Temp: 400 degrees F
Ingredients for the filling:
4 cups sliced fresh peaches (about 6 medium)
1 TBSP. cornstarch
1 tsp. lemon juice
¼ tsp. ground cinnamon
½ cup sugar
Ingredients for the “Cobblestones”
1 cup flour
3 TBSP. shortening
1 TBSP. Sugar
1 ½ tsp. baking powder
½ tsp. salt
½ cup milk
Directions for the filling:
Mix the peaches, corn starch, lemon juice, cinnamon and sugar in a saucepan.
Cook over medium heat until mixture thickens and boils. Boil for 1 minute, stirring constantly.
Pour into a casserole dish and set to the side.
Directions for the Cobblestones:
Cut the shortening into the flour, sugar, baking powder and salt mixture. You can either use a pastry blender (pictured) or crisscross 2 butter knives. The mixture should look like crumbs after about 1 minute. Stir in the milk. This batter will be thick.
Drop by the spoonful on top of the peach mixture (about 6).
Bake at 400 degrees (F) for 25-30 minutes, or until the topping is golden brown.
Serve with whipped cream or vanilla ice cream.
Enjoy!
*This recipe was adapted from Betty Crocker’s Fresh Peach Cobbler (2006)
.