Peach Cobbler with White Polenta Crust

It’s hard to beat this classic summer dessert—just add vanilla ice cream!

Ingredients:
F&L cobbler crust mix
F&L cherry-almond topping
1 large egg
1¼ cups milk or buttermilk
¼ cup vegetable oil or shortening
4 cups sliced peaches
1 tablespoon lemon juice
1 cup sugar

Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, beat the egg in a large bowl and then stir in the F&L cobbler crust mix, milk or buttermilk and vegetable oil or shortening until just combined (batter will be slightly lumpy).

2. In a saucepan, bring sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly. Pour the peach mixture into the baking dish and top with cobbler batter and then sprinkle with the cherry-almond topping.

3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or at room temperature.

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