This makes a great dessert, whether for Shabbat or any other occasion:
- 6 peaches, peeled and sliced
- 4 tablespoons 10x confectioners’ sugar
- 1/2 tablespoon lemon juice
- 1 1/2 teaspoon cornstarch
- 1/2 teaspoon almond or vanilla extract
- parve vanilla ice cream (or dairy if you do not intend this dish to cap a fleishig meal)
- 1 1/4 cups all-purpose flour
- 1/2 cup 10x confectioners’ sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted margarine (or butter, if this will be a milchig dessert)
- 1 egg
- 5-6 tablespoons almond milk (or milk, if this will be a milchig dessert)
- Preheat oven to 425 F.
- Put the peaches in an ovenproof dish; add the sugar, lemon juice, cornstarch , and almond extract, toss them all together. Bake the peaches in the oven for 20 minutes.
- While the peaches are baking make the cobbler topping, sift the flour, all but 2 tablespoons of sugar, baking powder and salt into a bowl. Rub in the margarine with your fingers until the mixture resembles fine breadcrumbs.
- Combine the egg and tablespoons of almond milk in a pitcher and mix into the dry ingredients with a fork until a soft, sticky dough forms. If the dough seems dry, stir in the extra tablespoon of milk.
- Reduce the oven temperature to 400 F. remove peaches from oven and drop spoonfuls of the topping over the surface, without smoothing. Sprinkle with the remaining sugar, return to oven and bake for an additional 15 minutes, or until the topping is golden brown and firm – topping will spread as it cooks.
- Serve at room temperature with ice cream on the side.
Enjoy, gentle reader, enjoy!