Fresh Peach Cobbler
Filling3 Cups peeled, sliced peaches (I haven’t tried canned peaches yet)
Stir together peaches, lemon juice and ½ cup of sugar until blended. Add tapioca and almond extract. Spread mixture into a shallow 1 qt. Baking dish. (about 1 in. from top)
In a mixing bowl, combine flour, baking powder, sugar and salt. Cut in the margarine until the mixture looks like coarse crumbs. Stir in cream to make a dough. Press the dough together to make a ball. Then roll it out to make it large enough to cover the peaches.
Pinch edges to the edge of the dish and trim. Pierce top with a fork to make vents.
Bake @ 375 for 35 to 40 minutes or until
peaches bubble through the vents and crust is golden. It may drip
so make sure to put a large tray under it while it bakes.
During the Summer I make up about a dozen cobblers, freeze them in Glad 8x8 baking dishes and then seal them in Food Saver bags (tight fit). Some I can give away but most we enjoy throughout the year.