Recipe - Peach Melba Cobbler

FILLING
2 One half pound Peaches; peeled, pitted and
thickly cut or sliced up
One half cup Granulated Sugar
2 tablespoon AllPurpose Flour
One fourth teaspoon Cinnamon
1 One half cup Raspberries; Fresh or Frozen
1 tablespoon Fresh Lemon Juice

TOPPING
1 1/3 cup AllPurpose Flour
2 tablespoon Granulated Sugar; (divided)
Three fourths teaspoon Baking Powder
One half teaspoon Salt
One fourth teaspoon Baking Soda
1 One half tablespoon Vegetable Oil
1 tablespoon Chilled Butter; cut into
small pieces
1/3 cup Sour Cream
4 tablespoon Milk
1 Whole Egg; slightly beaten

The Cook and Kitchen Staff are proud to continue to offer you a sampling of
recipes from the Young Family Reunion Recipe Collection, as unofficially
published in a small cookbook entitled "Forever Young."

Today's recipe is a fresh and fantastic dessert that makes a flavorful
finish to nearly any meal. You don't need a special occasion to motivate
you to prepare today's recipe; it's great any day of the week!

Preheat oven to 375F degrees. Lightly oil or spray the bottom and sides
of a 3quart baking dish with nonstick vegetable oil. Set aside.

Dip peaches in a large pot of boiling water for up to 1 minute, then remove
them with a slotted spoon. When they're cool enough to easily handle, slip
off their skins. Halve, pit, and slice the peaches.

In a large mixing bowl combine sugar, flour, and cinnamon with the peaches,
raspberries, and lemon juice. Stir with a wooden spoon or toss to blend,
then place in the prepared baking dish.

To prepare the topping, combine flour, half the sugar, baking powder, salt,
and baking soda in a mediumsized mixing bowl. Using your fingers, work in
the oil and butter until coarse crumbs are formed.

In a separate large bowl, whisk together sour cream and milk. Add the
flourcrumble mixture and mix with a fork until a dough is formed. Knead
the doughy mixture on a lightly floured surface for about 5 minutes until
smooth.

Roll out the dough between two sheets of lightly floured wax paper, in
order to easily transfer the topping to the baking pan. Peel off one sheet
of wax paper and place, dough face down, on top of the filling. Remove the
second sheet of wax paper and lightly brush the surface with a slightly
beaten egg, then sprinkle with remaining sugar.

Cut several slices into the topping to release the steam and bake the
cobbler for 35 to 45 minutes until the top is just browned. Let stand to
cool for at least 15 minutes prior to serving. Refrigerate to store,
covered. Serve stored cobbler at room temperature.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Aug 12, 1998, converted by MM_Buster
v2.0l.