Thursday, August 4, 2011

30 in 30: Peach Cobbler

Peach Cobbler
serves 2

Mix together in small bowl:
1 peach, peeled and sliced
1/4 c. sugar
sprinkle of cinnamon
pinch of allspice
1 t. cornstarch

Divide between 2 ramekins.

1 SS yeast roll - sliced in half

Butter bottom of roll.  Place over cobbler, tucking in around edges of ramekin.  Smear a tab of butter on top, sprinkle generously with a mixture of cinnamon-sugar.

Bake at 350 degrees for 20-25 minutes.

These are good fresh out of the oven, as well as refrigerated and eaten cold the following day.

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