Famous Peach Cobbler Colonial by Judy Douglass

Batter:

• 1 ½ cup flour
• ¾ tsp salt
• 1 ½ tsp baking powder
• 4 ½ Tbsp butter, softened
• 1 cup sugar
• ¾ cup milk

Sift and measure flour.  Sift with salt and baking powder.  Cream butter, adding sugar gradually.  Add dry ingredients alternately with milk.  Mix well.  Should be thin enough to pour, but not like liquid.

Fruit mix:

• 4-5 cups peaches (fresh is best, but canned and frozen work)
• 1 ½ t cinnamon
• 1 ½ T lemon juice.

Mix together.  Place in 9×13 dish.  Spread batter over fruit.

Topping:

• 1 ½ T corn starch, mixed with 2 T water
• 1 ½ cup boiling water or peach juice
• ¾ cup sugar

Combine sugar and boiling water.  Make past of cornstarch and water.  Stir into

hot sugar/water mixture.  Pour topping slowly over batter.  Try to use all of it.

Bake at 350 for about one hour.  Put foil in bottom of oven to catch juice.

This works great with any fruit.

This family favorite was shared by Real (Experienced) Mom, Judy Douglass.