Peach Cobbler
Pam Clotiaux Howard (originally from Geneva Willard)
2 cups sugar (or Splenda)
1 cup, 2 Tbsp flour
1/4 tsp nutmeg
4 cups peeled peaches
1 tsp baking powder
1 tsp salt
1/3 cup cold butter or margarine
1 egg, beaten
Kelly’s mom, Yolanda Smith, brought this to a gathering and it quickly became a favorite among our crew. This is not a very big cobbler, so definitely consider doubling it for a crowd. (Nov 2010)
2 cups sugar (or Splenda)
1 cup, 2 Tbsp flour
1/4 tsp nutmeg
4 cups peeled peaches
1 tsp baking powder
1 tsp salt
1/3 cup cold butter or margarine
1 egg, beaten
Preheat oven to 375˚F. Place peaches in 8x8-inch pan. In bowl, mix together 1 cup sugar, 2 Tbsp flour and nutmeg, then pour over peaches.
In another bowl, mix together 1 cup sugar, 1 cup flour, baking powder and salt. Cut in butter. Then add beaten egg. Spoon mixture over peaches and bake for 35-40 minutes.
NOTE: If you’re doubling this, it will fit in a 9x13-inch pan.