Ƙ ŰȒ
˃̙ʵ
- MAKE THE FILLING: Toss 3 pounds
sliced peaches with ½ cup granulated
sugar, 2 tablespoons cornstarch and
⅛ teaspoon salt in a large bowl; transfer to
a buttered 9-by-13-inch baking dish and dot
with 3 tablespoons butter. Cover with foil
and bake at 375 ̊ until bubbling, 30 minutes. - MAKE THE TOPPING: Whisk 1½ cups
flour, ⅓ cupcornmeal, ¼ cup granulated
sugar, 1 tablespoon baking powder and
¼ teaspoon salt in a large bowl. Work in
6 tablespoons cut-up cold butter until
crumbly, then stir in one 8-ounce can
creamed corn, ½ cupheavy creamand
1 teaspoon vanilla; dollop over the peaches
and sprinkle withcoarse sugar. - BAKE THE COBBLER: Return the baking
dish to the oven and bake, uncovered,
until the topping is golden and the peaches
are tender, about 45 minutes. Serve with
vanilla ice cream.
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P/Ja (5
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