Peach cobbler

John got it in his mind awhile back that he wanted peach cobbler, so he did what he does, and got online and looked for a recipe that looked easy, yet tasty.  He found one that was rated pretty highly by others and thought he'd give it a try.  He printed up the recipe, made a shopping list, and went to the store.

Long story short, he wasn't exactly sure how many peaches are in one cup, (the recipe called for three cups) and they were on sale apparently, so he bought 33.   We ate a few, threw out a couple, and made a few batches of cobbler.  I even upped the amount of peaches.  I added more like 4 or 5 cups. I pretty much maxed out what the dish could hold without making a mess in my oven.  I also added some orange extract that I ran across in my pantry, and I thought it was a nice addition, but it would be fine without it too. It's been a few months since I made this, and am working from memory, so I can't remember if I only added 1/4 tsp, or more. So I am going to conservatively say 1/4 teaspoon, and if I ever decide more is better, I will amend that here.

The recipe was super easy and tasty, and we ended up making this recipe several times that week.  (plus we had lots of peaches to use up)

Fresh Peach Cobbler

3-4 cups sliced fresh peaches
1 cup white sugar
1 Tbs lemon juice
1 tsp grated lemon zest
1/4 tsp almond extract
1/4 tsp orange extract.
1 1/2 cups all-purpose flour
1 Tbs white sugar
1 Tbs baking powder'
1/2 tsp salt
1/3 cup shortening
1/2 cup milk
1 egg, beaten
2 Tablespoons white sugar

Preheat oven to 400 degrees F.  Lightly grease an 8x8 inch square baking dish.  Place sliced peaches in prepared baking dish.  Mix together 1 cup sugar, lemon juice, lemon zest, and extracts.  Spoon sugar mixture over peaches and place in oven while preparing shortcake. (heating peaches first helps prevent dough from getting soggy)

In a large bowl, combine flour, 1 Tbs sugar, baking powder, and salt.  Cut in shortening until mixture resembles coarse crumbs.  Add milk and egg; stir just until flour is moistened. Spread over hot peaches. Sprinkle top with remaining sugar. Bake in preheated oven for 35 to 40 minutes,or until top is golden brown.