(Adapted from Fresh Blueberry Cobbler from the Betty Crocker Cookbook; baked for Christmas in July party.)Filling:
1/3 cup sugar
1 Tablespoon corn starch
1/4 teaspoon cinnamon
4 cups peeled, sliced peaches
1 teaspoon lemon juice
3 Tablespoons butter (or shortening)
Topping:
1 cup all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Heat oven to 400 degrees F. Mix 1/3 cup sugar and the cornstarch and cinnamon in a large saucepan. Stir in the peaches and lemon juice. Cook, stirring, until mixture thickens and boils. Boil and stir 1 minute. Pour into 8 ungreased ramekins (or other cute oven-proof dishes of equal size and shape). Place all dishes on a baking tray and keep them hot in the oven.
Combine flour, 2 teaspoons sugar, baking powder and salt. Cut in butter until mixture resembles fine crumbs. Stir in milk. Go easy on the milk - you just need enough for the dough to stick together. On a well-floured surface, press the dough out gently til it is about 1/4 inch thick. Cut out shapes to match the shape of your ramekins.
Take the tray with the ramekins on it out of the oven and carefully place the crust on each. Be sure to leave some space around the edge so you can see the peaches.
Bake until topping is golden brown, 10-15 minutes. Serve warm, and if you like, top with vanilla ice cream or whipped cream.
1/3 cup sugar
1 Tablespoon corn starch
1/4 teaspoon cinnamon
4 cups peeled, sliced peaches
1 teaspoon lemon juice
3 Tablespoons butter (or shortening)
Topping:
1 cup all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Heat oven to 400 degrees F. Mix 1/3 cup sugar and the cornstarch and cinnamon in a large saucepan. Stir in the peaches and lemon juice. Cook, stirring, until mixture thickens and boils. Boil and stir 1 minute. Pour into 8 ungreased ramekins (or other cute oven-proof dishes of equal size and shape). Place all dishes on a baking tray and keep them hot in the oven.
Combine flour, 2 teaspoons sugar, baking powder and salt. Cut in butter until mixture resembles fine crumbs. Stir in milk. Go easy on the milk - you just need enough for the dough to stick together. On a well-floured surface, press the dough out gently til it is about 1/4 inch thick. Cut out shapes to match the shape of your ramekins.
Take the tray with the ramekins on it out of the oven and carefully place the crust on each. Be sure to leave some space around the edge so you can see the peaches.
Bake until topping is golden brown, 10-15 minutes. Serve warm, and if you like, top with vanilla ice cream or whipped cream.
