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Name: Aunt Helens "Killer" Cobbler
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/4 c Butter softened; 1/4 c Brown Sugar firmly packed; 1/2 c Cold water; 1/4 ts Ground nutmeg; Lots of vanilla ice cream; 1 1/2 ts Baking Powder; 1/2 c milk; 1 tb Cornstarch; 1 tb Freshly squeezed lemon juice; 1 c All-purpose flour; 1 c Fresh blueberries; 3 c Fresh peaches, peeled,,; 1/4 ts Ground cinnamon; 1 tb Butter; 2 tb Sugar; 1/2 c Sugar

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INGREDIENTS

1/4 c Butter ; softened
1/4 c Brown Sugar ; firmly packed
1/2 c Cold water
1/4 ts Ground nutmeg
Lots of vanilla ice cream
1 1/2 ts Baking Powder
1/2 c milk
Filling
1 tb Cornstarch
1 tb Freshly squeezed lemon juice
1 c All-purpose flour
1 c Fresh blueberries
Topping
3 c Fresh peaches, peeled,,
1/4 ts Ground cinnamon
1 tb Butter
2 tb Sugar
1/2 c Sugar

Servings

INSTRUCTIONS

Make topping first: Mix flour, 1/2 cup white sugar and baking powder. Add milk and 1/4 cup butter. Stir until all lumps are gone. Set aside. Next, in a medium saucepan, stir together brown sugar and cornstarch; add water. Add peaches and blueberries. Cook and stir gently over medium heat until bubbly. Add lemon juice and 1 tablespoon butter and stir until butter melts. Pour in an ungreased baking dish and spoon mounds of topping over the hot filling. Sprinkle with mixture of remaining white sugar, nutmeg and cinnamon. To avoid spillover in the oven, place baking dish on top of a cookie sheet. Bake cobbler in a 350F oven for 35 minutes or until a toothpick inserted in the crust comes out clean. Serve warm with ice cream, or if you are feeling frisky, whipped cream. If blueberries are not available, you can add one additional cup of peaches to the recipe. NOTES : According to the author, Marilyn Schiveley, of Folsom, its a "killer" because its so good. "Its to die for," she said. "My aunt and uncle had a peach ranch in Colorado back in the 1950s, and this is a tried and true, never-fail recipe that gets rave reviews every time." Recipe by: Reader Contest Winner, Sacramento Bee 7/9/97 Posted to MC-Recipe Digest V1 #662 by Crane Walden on Jul 9, 1997

NOTES

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Aunt Helens "Killer" Cobbler

1/4 c Butter softened
1/4 c Brown Sugar firmly packed
1/2 c Cold water
1/4 ts Ground nutmeg
 Lots of vanilla ice cream
1 1/2 ts Baking Powder
1/2 c milk
 Filling
1 tb Cornstarch
1 tb Freshly squeezed lemon juice
1 c All-purpose flour
1 c Fresh blueberries
 Topping
3 c Fresh peaches, peeled,,
1/4 ts Ground cinnamon
1 tb Butter
2 tb Sugar
1/2 c Sugar

Make topping first: Mix flour, 1/2 cup white sugar and baking powder. Add  milk and 1/4 cup butter. Stir until all lumps are gone. Set aside.    Next, in a medium saucepan, stir together brown sugar and cornstarch; add  water. Add peaches and blueberries. Cook and stir gently over medium heat  until bubbly. Add lemon juice and 1 tablespoon butter and stir until butter  melts. Pour in an ungreased baking dish and spoon mounds of topping over  the hot filling. Sprinkle with mixture of remaining white sugar, nutmeg and  cinnamon. To avoid spillover in the oven, place baking dish on top of a  cookie sheet. Bake cobbler in a 350F oven for 35 minutes or until a  toothpick inserted in the crust comes out clean. Serve warm with ice cream,  or if you are feeling frisky, whipped cream. If blueberries are not  available, you can add one additional cup of peaches to the recipe.    NOTES : According to the author, Marilyn Schiveley, of Folsom, its a  "killer" because its so good. "Its to die for," she said. "My aunt and  uncle had a peach ranch in Colorado back in the 1950s, and this is a tried  and true, never-fail recipe that gets rave reviews every time."    Recipe by: Reader Contest Winner, Sacramento Bee 7/9/97 Posted to MC-Recipe  Digest V1 #662 by Crane Walden <cranew@foothill.net> on Jul 9, 1997

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Nutrition

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Serving Size: 1 Serving (162g)
Recipe Makes: 6 Servings

Calories: 491
Calories from Fat: 90 (18%)

Amt Per Serving		% DV

	Total Fat 10g	13 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.5g
Cholesterol 25.8mg		8 %
Sodium 431.2mg		15 %
Potassium 85mg		2 %
Total Carbohydrate 101g		30 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 99.7g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 491

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