TEXAS PEACH COBBLER

It IS still summer, so why not turn all of those delicious

Texas peaches into something spectacular.....

an old fashioned peach cobbler sounds just right!

We had made a stop at Central Market in Austin to pick up those delicious Fredericksburg peaches!
I wanted to make a peach cobbler or crisp that I had not made before and when I normally do that, I turn to one of my most trusted cookbooks.....the old Better Homes and Gardens cookbook...you know the red and white checked heirloom that most brides receive for a wedding gift! I have my mothers and mine....from long ago! I cannot believe I have had this cookbook for 45 years!

In all of this time, believe it or not, I had never made a peach cobbler, where the peaches were cooked prior to the baking of the cobbler. This just sounded rather divine to me, so today, that's what we are cooking up at Estelle's!

Be sure to use a glass baking dish so that you can see all that

divine cinnamon syrup bubbling!
The recipe calls for Mace, which I did not have on hand.

*Mace has a flavor described as a combination of cinnamon and pepper,a more pungent version of nutmeg.
 I used Allspice!
 If you do not have Mace or Allspice, simply use nutmeg!

The Peaches
Combine 1 1/2 T. cornstarch, 1/4 t. mace*,
1/2 cup brown sugar and 1/2 cup water in saucepan.
Cook and stir until thickened.
Add 4 cups sliced peaches, 1 t. lemon juice, 1 T. butter and 1 t. vanilla.
 Cook until peaches are hot, for about five minutes!
 

Drop the biscuit topping in mounds on top of the peaches and the syrup!

Biscuit Topper
Sift together: 1 cup flour, 2 T. sugar, 1 1/2 t. baking powder and 1/4 t. salt.
Cut in 1/4 cup butter until mixture resembles coarse crumbs.
Combine 1/4 cup milk and 1 slightly beaten egg.
Add all at once to dry ingredients,
stirring just until moistened.

Just look how pretty this is!

A Celebration of Summer