Every year we go get a truckload of peaches and pears from an orchard in Idaho. Every year I can 5-6 boxes of peaches (scratch that, we eat a box). This is about the next best thing to just biting into one of those juicy, sweet Elbertas. And, we can eat this all year round.
4-6 c. peaches, sliced (fresh or canned in water or juice, drained)
1 T. lemon juice
1/2 c. sugar
2 T. flour
1/2 tsp. cinnamon
Heat oven to 400°. In medium mixing bowl, mix peaches and lemon juice. In small bowl, combine sugar, flour, and cinnamon. Stir into fruit. Pour fruit into buttered 9 x 13" baking dish.
Topping:
2 c. flour
2 T. sugar
3 tsp. baking powder
1 tsp. salt
6 T. shortening
1 egg
1 c. milk
more sugar
In medium bowl, mix flour, sugar, baking powder, and salt. Cut shortening into flour until crumbly. Whisk egg into milk and add to dry mixture. Drop dough by large spoonfuls evenly over fruit. Sprinkle generously with sugar. Bake 30 minutes, until cobbler is golden brown and bubbly. Serve warm with vanilla ice cream.
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