PEACH COBBLER WITH A BISCUIT TOPPER
Biscuit topper: Filling:
1/2 cup all-purpose flour 1, 16 oz. can of sliced peaches
1 T. sugar 2 ¼ tsp. cornstarch
3/4 tsp. baking powder 1/8 tsp. ground mace
1/8 tsp. salt 1/4 cup brown sugar
2 T. butter 1 ½ tsp. lemon juice
1 T. milk 1 ½ tsp. butter
To make biscuit topper, sift together flour, sugar, baking powder, and salt. Cut in butter till mixture resembles coarse crumbs. Combine milk and 1 slightly beaten egg. Add all at once to dry ingredients, stirring just to moisten. Set aside.
To make filling, drain the can of peaches, reserving ¼ cup syrup. Dice, or cut peach slices crosswise into slices. Combine cornstarch, mace, brown sugar, and reserved peach juice in small saucepan. Cook and stir till thickened. Add peaches, lemon juice, and butter. Cook till peaches are hot.
Pour filling into pie plate (8” square dish for doubled recipe. Immediately spoon on biscuit topper in 3 mounds. Bake at 400° for 20 to 25 minutes. Serve warm with cream or ice cream. Makes 3 servings.