Ingredients:
4 Cups Of Fresh Sliced Skinless Pitted Peaches
1/2 Cup Of Cold Fresh 2% Milk
3 Tablespoons Of Crisco All Vegetable Shortening
1 Cup White All Purpose Baking Flour
1 Tablespoon Of Argo Pure Cornstarch
1/2 Teaspoon Of Fresh Ground Cinnamon
1 1/2 Teaspoons Of Pure Baking Powder
1/2 Cup Of White Superfine Baking Sugar
1 Teaspoon Of Fresh Squeezed Lime Juice
1/2 Teaspoon Of Fine Ground Table Salt
1 Tablespoon Of Dark Brown Sugar
Information:
Serving Size 6
275 Calories Per Serving
9 Grams Of Fat
Preparation Instructions:
To begin this Betty Crocker peach cobbler recipe, please preheat your oven to 400 degrees Fahrenheit, or 205 degrees Celsius. Next take out a saucepan, and then mix in the white superfine baking sugar, pure cornstarch, and fresh ground cinnamon. Next stir in the fresh sliced skinless pitted peaches and fresh squeezed lemon juice. Bring these contents to a boil over medium high heat, stirring often to prevent the mixture from burning. Once the mixture is even and the sugar has completely melted, pour the peach filling into a two quart baking dish. Next take out a medium size mixing bowl, and then mix together the white all purpose baking flour and all vegetable shortening. Next mix in the dark brown sugar, pure baking powder, and fine ground table salt. Using an electric mixer, beat these ingredients together until your cobbler batter is even and consistent. Moving along, next stir in the cold fresh 2% milk. You will then want to drop spoonfuls of the this batter into your still hot peach filling mixture. You are now ready to bake the peach cobbler, so slide it into the oven for half an hour, or until the topping is crisp and golden brown. Serve the peach cobbler hot with a side of vanilla ice cream.
