Glenn’s Peach Cobbler
Crust topping:
2 1/2 cups flour, all purpose
2 teaspoons baking powder
1/2 teaspoon Salt
1 cup sugar
1/2 cup Crisco shortening
1 teaspoon vanilla extract
3/4 cup milk
1 box yellow cake mix (dry part only)
Cut the shortening into the dry ingredients, add milk and mix to a smooth batter. Set aside.
Filling:
1 number 10 can sliced cling peaches in light syrup
9 tablespoons cornstarch
2 cups brown sugar
1/2 cup sugar
1/2 teaspoon cinnamon, ground
1 stick of unsalted butter
Directions:
- Make crust topping and set aside.
- Drain peach syrup and place into a medium size sauce pot. Set peaches aside.
- Add all of the cornstarch to the peach syrup and whisk until all lumps of cornstarch are dissolved.
- Cook the syrup and cornstarch with both sugars and cinnamon until it becomes thickened.
- Mix in the drained peaches and place into a large dutch oven or large casserole dish or dishes.
- Sprinkle all of the yellow cake mix on top of the peaches.
- Cut pieces of butter and distribute evenly on top of cake mix.
- Drop spoonfuls of crust topping batter over the entire surface.
- Bake at 350F until the top crust is golden brown and delicious, takes about an hour.
Thanks Glenn.
