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PEACH COBBLER
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INGREDIENTS
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 can (1lb 13 oz)sliced peaches, drained, juice reserved
- 1 can(10 1/2 oz)apricots
- 1 tablespoon butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- --
- CRUST
- 1/2 cup all purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter softened
- 1 large egg
- --
- TOPPING
- 1 cup heavy cream
- 2 tablespoons honey, at room temperature
- 1 teaspoon ground cinnamon
- Preparation:
DIRECTIONS
In a medium saucepan, mix together sugar and cornstarch; stir in 1/2 cup reserved peach juice. Cook cornstarch and juice mixture over medium heat, stirring constantly, until mixture boils and thickens, or about 2 minutes. Remove from heat; stir in butter, cinnamon, and nutmeg. Add peaches and apricots, Spoon fruit mixture into a 1 1/2 quart baking dish.
In a medium bowl, combine flour, sugar, baking powder, salt, butter, and egg; blend well. Spoon batter over fruit mixture. Bake cobbler in a 400° preheated oven until topping is lightly browned, about 30 minutes. Transfer cobbler to a wire rack to cool slightly.
To prepare whipped topping, beat together heavy cream, honey, and cinnamon at medium speed of an electric mixer until soft peaks form. Serve cobbler warm
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