Aprium-Peach Cobbler





  1. For the biscuit topping: In a medium bowl stir together the flour, the ¼ cup sugar, baking powder, and cinnamon. Cut in the margarine or butter until the mix looks like coarse crumbs. Combine the egg and milk and set aside.
  2. For the filling: In a medium saucepan combine the ½ cup sugar and cornstarch; add water. Combine the peaches and apriums, lemon peel zest, and lemon juice and stir. Cook and stir till thickened and bubbly; stir gently so as not to break up the fruit. Transfer hot filling to a shallow 2-quart casserole.
  3. Add the egg mixture all at once to the dry ingredients, stirring just till moist. Spoon the topping into 6 to 8 mounds on the hot filling. Sprinkle liberally with 1 or more teaspoons of sugar.
  4. Bake in a 400ºF oven for 10 to 40 minutes (more time means the filling will be thicker and more gooey) or until a toothpick inserted into the biscuit topping comes out clean. Serve warm with sweetened whipped cream or ice cream.

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Recipe by Harvest to Table at