Peach Cobbler...yummmm

Thanks to all who commented on my previous post - it seems there is close to a 50-50 split on whether to add borders or not. (several I've spoken to have said - no border, just bind as is.) So I'm still deliberating. I have laid out a number of strips from the collection I used along the quilt's edges as border options, and none of them please my eye. So we'll see.... I'll sleep on it one more night....wink

August is drawing to a close. I can hardly believe that summer is nearly over. We have been enjoying some of our favourite summer foods- fresh corn, veggies from the garden- all the beans, beets and cukes we can eat right now, peaches, blueberries, etc.... I have one batch of pickles done, may do another this weekend, along with my Peach Jam.
Last night I made a Peach Cobbler, it is soooo good. I knew you'd like the recipe so here it is. (This recipe came from my dear friend Joy in Kentville NS. Waving Hi Joy!!) I love the addition of lemon and almond- such a  great combination with the peaches.

Peach Cobbler
3-4 cups sliced fresh peaches (I don't measure, I just slice a good amount into the pan- about 6 or 7 peaches)
1 Tblsp. fresh lemon juice
2 tsp. zest of lemon
1/4 tsp. almond extract
3/4 cup white sugar (the original recipe called for 1 cup. I reduced it to 3/4 and it can even be reduced to 1/2 cup if peaches are nice and sweet)

Slice peaches into a greased 8x8 pan. Mix together lemon juice, zest, and almond extract, sprinkle over peaches. Top with white sugar. Preheat oven to 250°F, place dish in oven to warm peaches while you prepare topping.

Topping:
1 1/2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 Tblsp. white sugar
1/3 cup shortning
1/2 cup milk
1 egg
sugar to sprinkle on top

Sift first four ingredients together. Cut in shortning as for biscuits. Measure milk, add egg and beat with fork before adding to dry ingds. Mix just until moistened. Remove dish from warming oven, increase oven temperature to 350°F. Drop dough over top of peaches, sprinkle with a bit of sugar. Bake in preheated 350° oven for 35-40 minutes or until nicely browned. Serve warm; especially good with vanilla icecream. Makes about 8 servings.
Note: If peaches are especially juicy, I place an old pan under my dish as the juices sometimes run over...

Peach I mean Peace!
Linda

August is like the Sunday of summer...