Peach Cobbler

NOTES: To speed prep time or when good fresh peaches are hard to find, substitute 4 pounds thawed frozen sliced peaches for fresh peaches. Serve with vanilla ice cream.

Prep and cook time: 1 1/2 hours

4 pounds ripe peaches, peeled, pitted, and sliced into 1/2-inch-thick wedges (about 12 cups; see notes)

About 1 cup sugar

1/4 cup quick-cooking tapioca

1 1/2 teaspoons grated lemon peel

1 1/2 tablespoons lemon juice

1 1/2 teaspoons vanilla

2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon ground nutmeg

2/3 cup (about 6 oz.) butter, cut into 1/2-inch chunks

2/3 cup whipping cream

Step 1

In a large bowl, mix peaches, 2/3 cup sugar, and the tapioca, lemon peel, lemon juice, and vanilla. Let stand at least 15 minutes or up to 30 minutes to soften tapioca, stirring several times.

Step 2

In another bowl, combine flour with remaining 1/3 cup sugar, the baking powder, and nutmeg. With a pastry blender or your fingers, incorporate butter into flour mixture until mixture resembles coarse crumbs. Add cream and stir just until dough holds together.

Step 3

In a buttered shallow 2 1/2- to 3-quart baking dish, spread fruit level. Using your hands, crumble dough evenly over fruit.

Step 4

Bake in a 350° oven until fruit mixture bubbles in center and topping is golden brown, 50 to 60 minutes.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 345Calories from Fat 42

% Daily Value *
Total Fat 16g25%

Saturated Fat 9.8g50%
Cholesterol 46mg16%
Sodium 188mg8%
Total Carbohydrate 49g17%

Dietary Fiber 2.4g10%
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Peach Cobbler