I remember making this with my mom when I was younger. The smell is AMAZING and it tastes even better. It's perfect for breakfast (warmed up in the microwave) on a chilly fall or winter day, and makes a great dessert when you add vanilla ice cream or whipped cream. This is a classic Betty Crocker recipe, and I've never tasted another cobbler that I like quite as much. This time I made peach-raspberry cobbler with fresh peaches from my dad's orchard (aka his backyard full of fruit trees) and fresh raspberries from my in-law's garden. I also used Splenda instead of sugar and it turned out fabulous! Enjoy!
Peach Cobbler a la Betty Crocker
1/2 cup sugar or Splenda
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups sliced fresh peaches (6 medium) or 1 large can peaches (with juice)
1 teaspoon lemon juice
3 tablespoons shortening
1 cup all-purpose flour
1 tablespoon sugar or Splenda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup fresh raspberries (optional)
1. Heat oven to 400º.
2. Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches (and raspberries if desired) and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.
3. Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.
4. Bake 25 to 30 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired (and it's totally recommended, even for breakfast. Cobbler is just never as good without a big scoop of vanilla bean ice cream).