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Peach Gobbler

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  Peeled and sliced ripe peaches 1 Pound (3 Cups, Fresh Ones)
  Vegetable cooking spray 1
  Sugar 3 Tablespoon (Divided)
  Ground cinnamon 1⁄8 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Margarine stick 2 Tablespoon, cut into small pieces and chilled
  Skim milk 5 Tablespoon (1/4 Cup Plus 1 Tablespoon)
  Peach nectar 1⁄4 Cup (4 tbs)
  Margarine 1 Tablespoon, melted

Arrange peaches in a 1-quart baking dish coated with cooking spray.
Sprinkle with 2 tablespoons sugar and cinnamon; set aside.
Combine flour, remaining 1 tablespoon sugar, baking powder, and salt in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.
Add milk, stirring until dry ingredients are moistened.
Turn dough onto a lightly floured surface; knead lightly 2 to 3 times.
Roll dough to a 1/4-inch thickness; cut with a 2 1/2-inch biscuit cutter.
Arrange pastry on top of peach mixture.
Bake at 425° for 20 minutes.
Combine nectar and 1 tablespoon melted margarine in a saucepan; bring to boil.
Pour over cobbler.
Bake an additional 10 minutes.
Serve warm.

Recipe Summary

Difficulty Level: 
Very Easy

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