Peach Cobbler with White Polenta Crust

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

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

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.

this week's recipes
st. patrick’s day feast

feature story
cheese please

from the farm
photo gallery