Supper is Over, Now What?

I am known for making dessert first, but tonight, I decided to prepare the dessert while supper was cooking. Popped my little cobbler in the oven before the meatloaf was out, and it was ready to serve by the time we were finished with supper. Canned peaches speed up the process and a secret ingredient or two give your diners something to ponder. Check recipe…

Peach Cobbler Made Easy

Peach Filling
1 can (29 oz.) sliced peaches in syrup
1/4 c. orange marmalade
1/2 tsp. nutmeg
2 T. flour

Drain and put in small saucepan 1/4 c. peach syrup from can (discard remainder of juices & set aside peaches). Whisk in orange marmalade and heat to a boil. Remove from heat and whisk in nutmeg, then flour (one tablespoon at a time). Stir in peaches. Pour into ungreased 8X8 pan.

Cobbler Topping

3/4 c. flour
1 T. sugar
1/2 tsp. baking powder
1/4 tsp. salt
3 T. butter (softened)
1 egg white
2 T. milk

Combine flour, sugar, baking powder, salt in small bowl. Cut in butter until mixture is crumbly. In a small bowl, beat egg white and milk together with a fork. Stir into crumbly mixture just until moistened. Drop in small chunks to cover peach filling in pan. Sprinkle with an additional tablespoon of sugar (I used sugar in the raw). Bake @ 400° for 30 minutes until bubbly in corners and topping is slightly browned.  Serve with ice cream, fresh cream, or milk.