Try this Fresh Peach Cobbler #2 recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400 degrees. Mix 1/2 cup sugar, cornstarch and nutmeg in a 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole. Stir together flour, 1 tablespoon sugar, baking powder and salt. Add shortening and milk. Cut through shortening with fork until dough forms a ball. Drop mixture by 6-8 spoonfuls onto hot fruit. Bake 25-30 minutes or until topping is golden brown. Serve warm with cream or whipped cream, if desired. 6 to 8 servings. NOTE: Two 16-ounce packages frozen sliced peaches, thawed and well drained can be used for the fresh peaches. BETTY CROCKER RECIPE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 338 | ||
Calories from Fat: 42 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 357.7mg | 12 % | |
Potassium 43.4mg | 1 % | |
Total Carbohydrate 73.3g | 22 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 72.6g | ||
Protein 2.3g | 3 % | |
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. |
Calories per serving: 338
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