Friday, April 6, 2012

Peach Cobbler

Serves 8
Preheat the oven to 350 degrees.
2 cups fresh or frozen peaches, chopped
3 tablespoons butter
1 tablespoon grated lemon rind
Combine the peaches, butter and lemon rind in a saucepan  over medium heat.
1-tablespoon cornstarch
3/4-cup Raspberry c.a.n.e sugar
Add the cornstarch and sugar. Cook, stirring constantly, until thickens slightly.
Pour into a 8x8-inch baking dish and let stand while making the topping.
1 cup sifted flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon sea salt (For this I like Sel Gris Velvet. It’s very fine)
Sift the flour, sugar, baking powder, and sea salt into a mixing bowl.
1 cup milk
¼ cup butter
1 teaspoon vanilla extract (From the bottle you’ve made yourself of course!)
1 egg
Add the milk, butter, vanilla, and egg. Beat at medium speed for 2 or 3 minutes. Spoon over the fruit mixture in a baking dish. Bake for about 40 minutes.

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