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Peach/Apricot Cobbler Recipe | |
Dessert | |
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Ingredients:
1(1 lb. 13 oz.) can sliced peaches1(8 3/4 oz.)can apricot halves 1/2 cup sugar 1 tblsp. cornstarch 1 tblsp. butter or regular margarine 1/4 tsp. ground cinnamon 1 cup sifted flour 1 tblsp. sugar 1 1/2 tsp. baking powder 1/2 tsp. salt 3 tblsp. shortening 1/2 cup milk
Directions:
To make filling, drain peaches and apricots, reserving juices. Add enough peach juice to apricot juice to make 1 cup.Combine 1/2 cup sugar and cornstarch in saucepan. Blend in juice and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute longer. Remove from heat and stir in butter and cinnamon. Add fruits to thickened juice and pour into 1-1/2 quart casserole. Place in hot oven(400 degrees F.) while you prepare topping. To make topping, sift together flour, 1 tblsp. sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk to make a soft dough. Drop by spoonfuls over hot fruit. Bake in hot oven (400 degrees F.)about 30 minutes, until top is lightly browned. Serve warm with cream. Makes 6 servings.
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