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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Nancy Polinsky, QED COOKS
Primary category: Desserts


6 medium peaches
1/3 c sugar
1/2 c unbleached all purpose flour
1/2 tsp baking powder
pinch salt
6 TBS non-fat milk
6 TBS liquid egg substitute
1/2 tsp vanilla extract


Preheat oven to 400°. Peel and slice peaches. You should have about 4 cups. Sprinkle with 2 teaspoons sugar taken from the 1/3 cup.

In a bowl, stir together remaining sugar, flour, baking powder and salt. In a large bowl, whisk together milk, egg substitute, and vanilla. Add dry ingredients to wet ingredients and stir just to blend. Batter will be thick.

Put peaches in a 9-inch non-stick pie pan. Spoon the batter over the peaches, smoothing it with the back of a spoon. It doesn’t need to cover the peaches completely. In fact, it looks nice if some of the peaches are poking through.

Bake until the peaches are bubbly and the topping is browned, about 30 minutes.

Makes 8 servings.


Peach Cobbler - NOTES

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Peach Cobbler - REVIEWS



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