Friday, July 11, 2008

Brigham City Peach Cobbler

3/4 cup packed brown sugar
1 1/2 TBSP cornstarch
1/2 cup water
1 tsp almond extract
4 cups peeled and sliced fresh peaches
1 TBSP lemon juice
1 TBSP butter
1 cup flour
2 TBSP sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter
1 egg, slightly beaten
1/4 cup milk
Ice cream or whipped topping (optional)

For filling, in a large saucepan combine brown sugar and cornstarch. Stir in water. Cook and stir until thickened and bubbly. Add almond extract. Stir in peaches, lemon juice, and the 1 TBSP butter; heat through and keep warm while preparing topping.

For topping, stir together flour, sugar, baking powder and salt. Cut the 1/4 cup butter into the mixture until it resembles course crumbs. In a separate bowl, combine egg and milk; add all at once to flour mixture, stirring just to moisten. Turn hot filling into a greased 1.5 or 2 quart casserole dish. Immediately spoon on topping in 6 mounds. Bake at 400 for approximately 20 minutes. Makes 6 servings.

*also works well with raspberries and blackberries

1 comment:

Lori said...


I need to talk to the person that posted this recipe ASAP, please. Please contact me at

All best,

Lori Nawyn