Serves: 5
Total Calories: 323
Arrange peaches in a greased 8-inch square baking pan. Sprinkle with mixture sugar, lemon juice, lemon peel, and almond extract. Heat in 400° oven while preparing Shortcake.
Shortcake:
Sift together flour, salt, baking powder, and 1 tablespoon sugar; cut in shortening until mixture looks like coarse crumbs. Add milk and egg at once; stir just until flour is moistened. Spread dough over hot peaches. Sprinkle with remaining 2 tablespoons sugar. Bake in a 400° oven 40 minutes or until nicely browned.
This Crusty Peach Cobbler recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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