INGREDIENTS:
1 can peaches in syrup, about 29 ounces (can size 2 1/2)
1/2 cup sugar
1 beaten egg
1/4 cup butter
few drops lemon juice
biscuit dough topping, below
PREPARATION:
Mix peaches, sugar, egg, and lemon juice. Place in a buttered baking dish, dotting with butter. Cover with a top of rolled out biscuit dough and bake at 450° until top is lightly browned. [about 15 to 18 minutes] Serve plain or with cream and sugar or hard sauce.
BISCUIT DOUGH:
1 tablespoon shortening
1 cup flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Mix dry ingredients; cut shortening in with pastry blender or knives. Add milk gradually to make a soft dough. If too soft, add a little flour
Thank you for the peach cobbler recipes!
Unfortunately by the time you posted it, it was already Rosh Hashana and I was logged off the computer. I did whip up a peach cobbler using cake mix and a can of peach pie filling.
Many years ago, some kind soul left CASES of peach pie filling at the yeshiva, “as a gift for the poor,” and my husband brought home a case. I said, why peach pie filling?” He said, “hey, it was free!” He thought it was canned peaches, not peach pie filling. He would not return the case to the yeshiva, that would have been rude.
Years have passed and I am still trying to figure out ways to use up this peach pie filling. I guess I could donate it to a homeless shelter, but there are some things even the homeless will not eat.