Ingredients:
4 Cups Of Fresh Skinless Peach Slices
1 1/2 Teaspoons Of Rumford Baking Powder
1/2 Cup Of C&H White Pure Cane Sugar
1/2 Cup Of Cold 2% Milk
1 Tablespoon Of Rumford Naturals Cornstarch
1/4 Teaspoon Of Fresh Ground Cinnamon
3 Tablespoons Of Vegetable Shortening
1 Teaspoon Of Fresh Squeezed Lemon Juice
1 Cup Of White All Purpose Baking Flour
1 Tablespoon Of Confectioners Sugar
1/2 Teaspoon Of Celtic Sea Salt
1.75 Quart Carton Of Dreyer's Vanilla Ice Cream
Information:
Serving Size 6
251 Calories Per Serving
8 Grams Of Fat
Preparation Instructions:
To get started with this delicious fresh cobbler recipe, please preheat your oven to 400 degrees Fahrenheit, or 200 degrees Celsius. Next take out a large saucepan, and then add in the white pure cane sugar, fresh ground cinnamon, and cornstarch. Whip these ingredients together until a light and fluffy cream forms. Next add in the fresh skinless peach slices and fresh squeezed lemon juice, then gently stir the fruit into the batter. Moving along, next heat the saucepan over medium heat, continually stirring until the peach filling thickens. Let the mixture boil for one minute, then pour it into a two quart baking dish. Next take out a medium size mixing bowl, and then stir together the white all purpose baking flour, confectioners sugar, and Celtic sea salt. Next cut in the pure vegetable shortening, and mix the ingredients together until it's nice and crumbly. Finally add in the cold 2% milk, stirring until the batter is even in texture and consistency. You are now ready to evenly pour the batter over the top of your sugary peach filling. Bake the cobbler for twenty five minutes, or until the topping is golden brown. Serve the fresh peach cobber hot with a side of Dreyer's vanilla ice cream.
