Peach Cobbler

Mom made this a couple of Sunday's ago and I thought it was really good. It was different than our usual cobbler but I liked it even better. Mom said the only thing she would have done different was put in more peaches and added a little cinnamon. I thought I would share it because I doubt if mom will get around to posting it.

Peach Cobbler
serves 4-6

6 peaches, peeled and sliced
4 Tbsp superfine sugar
1/2 tbsp lemon juice
1 1/2 tsp. cornstarch
1/2 tsp almond or vanilla extract
vanilla or butter pecan ice cream to serve

Cobbler topping
1 1/4 cups all purpose flour
1/2 cup superfine sugar
1 1/2 tsp baking powder
1/2 tsp salt
6 Tbsp butter, diced
1 egg
5-6 tbsp milk

Preheat oven to 425. Put the peaches into an ovenproof dish that is also suitable for serving. Add the sugar, lemon juice, cornstarch, .and almond extract and toss together. Bake the peaches in the oven for 20 minutes.

Meanwhile, to make the cobbler topping, sift the flour, all but 2 tablespoons of the sugar, the baking powder, and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Combine the egg and 5 tablespoons of the milk in a pitcher and mix into the dry ingredients with a fork until a soft, sticky dough forms. If the dough seems dry, stir in the extra tablespoon of milk.

Reduce the oven temperature to 400. Remove the peaches from the oven and drop spoonfuls of the topping over the surface, without smoothing. Sprinkle with the remaining sugar, return to the oven, and bake for an additional 15 minutes, or until the topping is golden brown and firm-the topping will spread as it cooks. Serve hot or at room temperature with ice cream on the side.