Old Fashioned Peach Cobbler
from ButterYum
makes a 2-quart casserole
Ingredients
Filling:
6 cups sliced ripe peaches (peeled and pits removed)
1/3 cup granulated sugar (or more if your peaches aren't very sweet)
1 tablespoon freshly squeezed lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon pure almond extract
Cobbler:
1 1/2 cups unbleached all purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
5 tablespoons unsalted butter
1 large egg, beaten
1/4 cup heavy cream
Sugar Topping:
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Directions
Preheat oven to 400F.
Butter a 2-quart baking dish and set aside.
Stir together sliced peaches, sugar, lemon zest, lemon juice, and pure almond extract in baking dish; bake for 20 minutes while you prepare the topping.
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Use a pastry blender to "cut in" the butter until the butter pieces are the size of peas.
Use a fork to mix in the beaten egg and heavy cream until all the dry ingredients form a shaggy mass with no dry clumps of flour visible.
When peaches have baked for 20 minutes, remove from oven and spread shaggy flour mixture all over.
Combine the last 2 tablespoons of sugar with the ground cinnamon and sprinkle all over the cobbler topping.
Return to oven and bake for 15-20 minutes more, or until the topping is golden brown.
Serve with ice cream or whipped cream.