Peach Cobbler

Filling Ingredients: 3 pounds fresh ripe peaches or 2 cans (1 lb, 14oz size) sliced peaches water 1/2 cup sugar 2 tablespoons all purpose flour 1 tablespoon lemon juice 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1/2 teaspoon cinnamon 1/4 teaspoon salt 2 tablespoons butter cut into tiny pieces Topping Ingredients: 1 cup all purpose flour 1 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 4 tablespoons butter or margerine, softened 2 eggs slightly beaten

Directions: Prepare peach filling : If using fresh peaches, bring 2 quarts water to a boil and gently add peaches and blanch for 15 to 20 seconds. Remove with a slotted spoon, cool and peel. Cut peaches in half and discard pits. Cut peaches into thick slices (5 cups). If using canned peaches, drain and reserve 1/4 cup of the liquid. Put fresh or canned peaches, 1/2 cup sugar, 2 tablespoons flour, lemon juice, vanilla and almond extracts, cinnamon and 1/4 teaspoon salt into a large bowl. Add a quarter cup of water if using the fresh peaches or the 1/4 cup reserved juice if using canned peaches. Mix this together with a wooden spoon and transfer to an 8 inch square greased baking pan. Dot with the 2 tablespoons butter. Preheat the oven to 375°F. Prepare topping: Put 1 cup flour, 1 cup sugar, baking powder, salt and butter in a bowl and mix until smooth. Spread the topping evenly over the fruit with the back of your wooden spoon. Place peach cobbler on the center oven rack in your preheated oven and bake for 50 minutes or until the peaches are tender and topping is light golden brown. Remove from the oven and cool on a wire rack for about 30 minutes. To serve: Using a large spoon, gently scoop the warm cobbler along with some topping into a bowl and top with a scoop of ice cream ! Makes 6 servings

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