- 1 cup all-purpose flour
- ¼ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 3 tablespoons margarine or butter
- 1 beaten egg
- 3 tablespoons milk
- ½ cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups peaches, peeled, pitted, and sliced
- 2 cups apriums, peeled, pitted, and sliced
- 2 teaspoons finely grated lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon sugar or more for the biscuit topping at baking
- Sweetened whipped cream or ice cream
- 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.
- 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.
- 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.
- 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.
Recipe by Harvest to Table at https://harvesttotable.com/cobbler/