*  Exported from  MasterCook  *
 
                       Aunt Helen’s “Killer” Cobbler
 
 Recipe By     : Reader Contest Winner, Sacramento Bee 7/9/97
 Serving Size  : 6    Preparation Time :0:20
 Categories    : Dessert                          Fruit
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ---Topping---
    1      cup           all-purpose flour
      1/2  cup           white sugar
    1 1/2  teaspoons     baking powder
      1/2  cup           milk
      1/4  cup           butter -- softened
                         ---Filling---
      1/4  cup           firmly packed brown sugar
    1      tablespoon    cornstarch
      1/2  cup           cold water
    3      cups          fresh peaches, peeled, -- sliced in quarters
    1      cup           fresh blueberries
    1      tablespoon    butter
    1      tablespoon    freshly squeezed lemon juice
    2      tablespoons   white sugar
      1/4  teaspoon      ground nutmeg
      1/4  teaspoon      ground cinnamon
                         lots of vanilla ice cream
 
 Make topping first:  Mix flour, 1/2 cup white sugar and baking powder.  Add
 milk and 1/4 cup butter.  Stir until all lumps are gone.  Set aside.
 
 Next, in a medium saucepan, stir together brown sugar and cornstarch; add
 water.  Add peaches and blueberries.  Cook and stir gently over medium heat
 until bubbly.  Add lemon juice and 1 tablespoon butter and stir until butter
 melts.  Pour in an ungreased baking dish and spoon mounds of topping over the
 hot filling.  Sprinkle with mixture of remaining white sugar, nutmeg and
 cinnamon.  To avoid spillover in the oven, place baking dish on top of a
 cookie sheet.  Bake cobbler in a 350°F oven for 35 minutes or until a
 toothpick inserted in the crust comes out clean.  Serve warm with ice cream,
 or if you are feeling frisky, whipped cream.  If blueberries are not
 available, you can add one additional cup of peaches to the recipe.
 
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 NOTES : According to the author, Marilyn Schiveley, of Folsom, it’s a “killer”
 because it’s so good.  “It’s to die for,” she said.  “My aunt and uncle had a
 peach ranch in Colorado back in the 1950’s, and this is a tried and true,
 never-fail recipe that gets rave reviews every time.”

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