This time of year peaches are fresh and plentiful.
This recipe takes advantage of the abundance and is very simple to make.
The flavor is light and delicate and not too sweet.
A perfect ending to a late summer day.
Bake at 400 degrees for 25 minutes
Buttered 1-1/2 quart casserole dish
4 cups sliced fresh peaches (approx. 10 medium)
1/4 tsp nutmeg
1/2 cup packed brown sugar
2-4 Tbsp flour (depending on how juicy peaches are)
1 Tbsp lemon juice
1-2 Tbsp butter
Shortcake Topping (recipe follows)
Place sliced peaches in buttered casserole dish.
In a small bowl, mix together nutmeg, brown sugar, and flour with a fork. Add lemon juice and mix again.
Sprinkle over sliced peaches.
Dot with 1-2 Tbsp chilled butter cut into pieces.
Top with Shortcake Topping (recipe follows)
1 cup flour
2 Tbsp sugar
1-1/2 tsp baking powder
1/4 tsp salt
1/4 cup chilled butter
1 slightly beaten egg
1/4 cup milk
In a medium bowl, mix together flour, sugar, baking powder and salt with a fork.
Add butter in small chunks
Cut in with the fork, or a pastry blender until crumbly
In glass measuring cup, mix milk and egg with fork.
Add all at once to flour mixture and mix just until moistened.
Drop by tablespoonfuls onto peaches in 8 mounds.
Bake for 25 minutes in a 400 degree oven or until shortcake is done in the middle. (test with toothpick)
Serve warm or at room temperature with whipped cream or ice cream if desired.
Sprinkle peaches with brown sugar mixture and dot with butter.
Cut in butter and mix egg with milk for shortcake topping, then combine just until mixed.
Drop by spoonfuls onto peaches.
Bake in a 400 degree oven for 25 minutes.
Serve warm or room temperature.