Tuesday, September 04, 2007
Good in Pennsylvania too
--Colorado Peach Cobbler
Colorado Peach Cobbler
Taste of Home Family Collection Cookbook Copyright 2006
1 cup sugar
2 tablespoons all-purpose flour
¼ teaspoon ground nutmeg I omitted this
4 cups sliced peeled fresh peaches
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup cold butter
1 egg, beaten
Ice cream, optional
In a bowl, combine sugar, flour and nutmeg. Add peaches; stir to coat. Pour into a greased 11-in. x 7-in x 2-in baking pan. For topping, combine sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs. Stir in egg. Spoon over peaches.
Bake at 375 degrees for 35-40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired.
Yield 8-10 servings
I had an attack of the queasies this weekend and my appetite hasn't quite returned yet. I know I really liked this cobbler even if I can't quite conjure up that fondness right at this moment. It was very juicy (perfect for serving with ice cream) and I loved the crispy topping. The peaches weren't as good this week so I was worried but they did all right in this. The syrup was surprisingly flavorful. I had a large selection of cobbler recipes to choose from and I think I picked a winner.
I'm sure my appetite will return soon. It never leaves for very long. It's not really a bad thing. I've been eating too much and not enjoying food as much lately. Everything I think is related to not getting enough sleep so I'm getting strict about an earlier bedtime.
Blast From The Past: Beef and Tortilla Casserole (Chilaquiles) from February 2007. That's what I wish I was having for dinner tonight but I'm not. Boo hoo.
Question of the Day: Do you prefer cobbler plain, with ice cream or with whipped cream or Cool Whip?