Recipe of the Week: Peach Cobbler

The joy of summer fruit is soon upon us!

Ingredients:

4 pounds ripe peaches, peeled, pitted, and sliced into 1/2 inch

     thick wedges (about 12 cups)

1 cup sugar (to be divided; 2/3 cup & 1/3 cup)

1/4 cup quick-cooking tapioca

1-1/2 tablespoons grated lemon peel

1-1/2 tablespoons lemon juice

1-1/2 teaspoons vanilla

1 cups all-purpose flour

1-1/4 teaspoons baking powder

1/2 teaspoon ground nutmeg

2/3 cup (about 6 oz.) butter, cut into 1/2 inch chunks

2/3 cup whipping cream

Directions:

In a large bowl, mix peaches, 2/3 cup sugar, and the tapioca,  lemon peel, lemon juice, and vanilla.  Let stand at least  15 minutes or up to 30 minutes to soften tapioca, stirring     several times.

In another bowl, combine flour with remaining 1/3 cup sugar, baking powder and nutmeg.  With a pastry blender or fork, blend in the butter to flour mixture until mixture resembles coarse crumbs.  Add cream and stir just until dough holds together.

In a buttered shallow 2-1/2 to 3 quart baking dish, spread fruit evenly.  Using your hands, crumble dough evenly over fruit.

Bake in a pre-heated 350 degree oven until the fruit mixture bubbles in center and topping is golden brown, 50 to 60 minutes.

Marty Williams, Thousand Oaks

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