Oh my gosh, what a story I have to tell you! Who knew that applique and cooking go together? Here at Bunny Hill they really do…especially on a summer day! (I know, it’s a little late for summer, but remember I live in California!)
The sun was shining, not a drop of rain in sight!
But then I remembered!
Holly over at Lakehouse http://www.hollyholderman.typepad.com/ is having a blog-able feast and I have to make a dessert! How could I forget? Maybe all those little applique blocks I’ve been working on are giving me freezer paper brain!
I need a break because I’ve been a little lately!
So cooking might be good for me!
3 pounds ripe fresh peaches
1 tablespoon lemon juice
¼ cup firmly packed light-brown sugar
1 ½ tablespoons cornstarch
½ cup water
½ cup granulated sugar
½ cup unsifted all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons butter softened
1 large egg
Lightly grease a 2 quart casserole. Peel and slice fresh peaches; place in greased casserole. Stir in lemon juice.
In 1 quart saucepan, stir together brown sugar and cornstarch. Gradually add water, stirring until cornstarch is dissolved. Cook over medium heat, stirring constantly until sauce has thickened, about 5 minutes. Pour sauce over peaches in casserole.
Set aside 1 teaspoon granulated sugar. To prepare topping, in medium-size bowl, stir together remaining granulated sugar, the flour, baking powder, and salt. Stir in butter and egg until a soft dough forms. Drop spoonfuls onto peach mixture (topping will spread as it bakes). Sprinkle with reserved 1 teaspoon granulated sugar.
Bake cobbler 40 to 45 minutes or until topping is golden brown and filling bubbles. Cool slightly on wire rack. Sprinkle with additional granulated sugar, if desired. Serve warm with vanilla ice cream.
Ta Da! Get out the ice cream and let’s eat! (: